ROAST PARTRIDGES.
Pick and draw and clean these birds the same as fowls. Do not cut off the heads; twist the neck round the wing; bring the head to the breast. The legs and wings may be trussed the same as a fowl’s. The feet are left on and crossed one over the other. Baste well with butter before a clear fire. A partridge will take from twenty minutes to half-an-hour, and a pheasant three-quarters of an hour. Serve on toasted bread, with gravy and bread sauce.
Blackcock should be served in the same way.
RABBIT PIE.
Cut up a rabbit into joints, each leg in two, the back in three pieces, the breast in two pieces. Pepper and salt, dust with flour; boil two eggs hard, and cut them in quarters, cut a small onion in small pieces; place some onions at the bottom of the dish, then a layer of rabbit and some slices of bacon and hard-boiled eggs. Fill the dish with rabbit, add a few drops of Worcestershire sauce, two glasses of stock or water. Cover with American paste.
SAUCES FOR JOINTS.
HORSE-RADISH SAUCE FOR ROAST BEEF.
Grate one stick of horse-radish; put it on to boil with one glass of cream, one glass of milk, pepper and salt, and stew for ten minutes. Serve in a boat with roast beef.