Part 6 (1/2)

Simmer gently for about one hour or more until quite tender.

Serve the rabbit on a hot dish, and strain the gravy over it.

Roast Pheasant.

_Ingredients_--1 pheasant.

Half a pint of gravy.

b.u.t.ter.

_Method._--Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with b.u.t.ter.

Make a nice gravy for it (_see_ Gravy), and serve it with bread sauce and browned crumbs.

Wild Duck.

_Ingredients_--Wild duck.

Half a pint of gravy (_see_ Gravy).

Lemon juice.

b.u.t.ter.

_Method._--Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with b.u.t.ter.

Sprinkle over it a little cayenne and salt, and a few drops of lemon juice.

Serve the gravy in a tureen.

If liked, a gla.s.s of port wine may be poured over the duck.

Partridges.

Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes.

Serve with a little gravy and bread sauce.

Browned crumbs are also handed with them.

Grouse.

Roast these birds before a nice clear fire, basting constantly with b.u.t.ter.

Serve with gravy, bread sauce, and browned crumbs.

Woodc.o.c.ks and Snipes.

These birds should be nicely trussed but not drawn.