Wild Ducks.—(No. 74.)
For roasting a wild duck, you must have a clear, brisk fire, and a hot spit; it must be browned upon the outside, without being sodden within. To have it well frothed and full of gravy is the nicety. Prepare the fire by stirring and raking it just before the bird is laid down, and fifteen or twenty minutes will do it in the fashionable way; but if you like it a little more done, allow it a few minutes longer; if it is too much, it will lose its flavour.
For the sauce, see [No. 338] and [No. 62].
Widgeons and Teal,—(No. 75.)
Are dressed exactly as the wild duck; only that less time is requisite for a widgeon, and still less for a teal.
Woodcock.—(No. 76.)
Woodcocks should not be drawn, as the trail is by the lovers of “haut goût” considered a “bonne bouche;” truss their legs close to the body, and run an iron skewer through each thigh, close to the body, and tie them on a small bird spit; put them to roast at a clear fire; cut as many slices of bread as you have birds, toast or fry them a delicate brown, and lay them in the dripping-pan under the birds to catch the trail;[144-*] baste them with butter, and froth them with flour; lay the toast on a hot dish, and the birds on the toast; pour some good beef gravy into the dish, and send some up in a boat, see [Obs.] to [No. 329]: twenty or thirty minutes will roast them. Garnish with slices of lemon.
Obs.—Some epicures like this bird very much under-done, and direct that a woodcock should be just introduced to the cook, for her to show it the fire, and then send it up to table.
Snipes,—(No. 77.)
Differ little from woodcocks, unless in size; they are to be dressed in the same way, but require about five minutes less time to roast them.