It requires about three minutes more time to broil than beefsteak, even when tender. If doubtful, lay in olive oil and lemon juice for two hours before cooking. Drain without wiping, and broil over clear hot coals, turning often to avoid scorching.
Take up, lay upon a very hot dish, sprinkle with salt and paprika and spread on both sides a mixture of butter stirred up with currant jelly. Cover and leave over hot water five minutes before it goes to table.
Roast partridges
Select plump birds, pick and clean as you would chickens, washing them out quickly in cold water. To allow them to lie in the water injures their flavor. Tie the legs and wings closely to the sides and put the birds in a covered roaster with a cup of water under them. Rub with butter, dredge with flour and cook for half an hour. Now remove the cover of the roaster and baste the birds plentifully with melted butter. Replace the cover, cook for fifteen minutes longer, uncover and brown.
Woodcock
May be roasted according to the foregoing recipe, but as it is a smaller bird than the partridge, less time will be required in the cooking. The fashionable way of cooking woodcock is what is known as “with the trail.” To prepare the woodcock, wash them and remove the crops. Fold the legs and wings close to the body and bend the head forward so that the long bill may be run, skewer-wise, through the legs and wings, thus holding them in place. Put two slices of toast in the bottom of a large, deep fireproof soup-plate, and place two birds, side by side, upon this; put a lump of butter upon each, and invert a large saucer or small plate over them. Over the opening left about the edge of the saucer lay a strip of pastry, that all air may be excluded. Set in the oven for seven minutes, then make an incision in the pastry and allow the steam to escape. Cover this small hole with a bit of fresh pastry, return the birds to the oven and cook for half an hour. Pour melted butter over the woodcock, serve on the toast on which they were cooked, and garnish with strips of the browned pastry.
GAME
ROAST WOODCOCK
ROAST BELGIAN HARE
QUAIL ON TOAST
ROAST VENISON
ROAST PARTRIDGE
As some persons do not like the “trail,” it may be well to remark that drawn woodcock may be cooked according to this recipe.