Myra's cookery book

I spng ... 10 f that remains in the pan. 9- Flour A pinch... Sprinkle over the mushrooms when they are done. 10, White wine ... ^ wine- glass Add gradually, stirring. II... ... •• Put back the larks in the pan. 12... Fried bread 6 slices Put on a dish ; place the larks on them ; pour the sauce over and serve. 44-ORTOLANS, roasted. Order. Ingredients. Quantities. Metliod. I... Ortolans Truss like larks, but do not dr.aw them. 2... ... • • • ... Put a long skewer through them all. 3.. Salt and pepper ... Sprinkle over. 4... Roast them 10 minutes before a good fire. 5--- ... Serve without sauce. GAME. 197 45.-TO TRUSS SNIPE, WOODCOCKS, AND GOLDEN PLOVERS. 1. Pluck and wipe the birds very clean inside. 2. Truss the legs quite close to the body, the feet pressing upon the thighs. 3. Skin the head and neck. 4. Bring the beak round under the wing. 46.-SNIPE OR WOODCOCK, roasted. Order. Ingredients. Quantities. Method. I... Snipe or 3 Pluck and truss. woodcocks 2... Fat bacon ... .*• ... Tie a thin layer Over the birds, run a bird-spit through them and roast before the fire. 3- Toast and .*» Put a slice under the birds to catch butter the dripping. 4... Butter 2 OZ. Baste them continually, and roast them from 20 to 25 minutes. 5- ... ... ... Serve on the toast. 6,.. Slices of lemon ... Serve with them. 47.-SALMIS OF SNIPE OR WOODCOCK. Order. Ingredients, Quantities. Method. I... Remains of Cut up. snipe or woodcock 2... ... ... Take off the skin. 3 •• ... Place the pieces, eMcept the body, in Stock A few a saucepan. 4... Pour over. spoonsful 5--- ... ... Warm over a slow fire, but do net let it boil. 6... Bodies of the birds and Pound, chop, and mix in a basin. giblets MYRA'S COOKERY BOOK. ijS SALMIS OF SNIPE OR WOODCOCK— (continiuil). OrJer. Ingredients. Quantities. 1 Method. 7.. . 8.. . Eschalot Lemon peel ... I I slice ... I Chop and add. 9... Salt and pepper ... Add. 10... ... ... Put this mixture into another stew* pan. II... Stock, white wine or Marsala I wine glassful Pour over (if liked), mixing well with a wooden spoon, and adding gradually. 12... ... Let it boil uncovered for a ^ hour till the sauce is reduced one-half. 13... ... ... ... ... Strain the sauce and keep it warm. 14... Fried bread ... ... Serve under the birds. 15... ... ... ... Pour the sauce over and serve. 16... Lemon sliced Serve separately. 48.-TO TRUSS WILD DUCK. 1. Pluck and draw it carefully. 2. Cut off the head, leaving sufficient skin on the neck to skewer back. 3. Leave the feet on. 4. Twist the legs at the knuckle and bring the claws up on each side of the breast, or let them stick out at the back. 49.-W1LD DUCK, roasted. Order. Ingredients. Quantities. Method. I... Wild ducks ... 2... Pluck and prepare as in preceding receipt. 2... ... ... ... Put to roast before a quick fire. 3-" Hot water ... I pint ... 4... Onion I... 1 Add to the hot water. 5... Salt I pinch ... 6... When the birds have been down 5 or 6 minutes baste them with the hot water for a few minutes lo remove the fishy taste. GAME. 199 WILD DUCK, roasted — {continued). Order. Ingredients. Quantities. Method. 7... Remove the pan. 8... Butter 3 oz. ... Baste well while roasting. 9... Flour