Part 126 (1/2)

_Seasonable_ from October to February.

[Ill.u.s.tration: ROAST WOODc.o.c.k.]

ROAST WOODc.o.c.k.

1053. INGREDIENTS.--Woodc.o.c.ks; b.u.t.ter, flour, toast.

_Mode_.--Woodc.o.c.ks should not be drawn, as the trails are, by epicures, considered a great delicacy. Pluck, and wipe them well outside; truss them with the legs close to the body, and the feet pressing upon the thighs; skin the neck and head, and bring the beak round under the wing.

Place some slices of toast in the dripping-pan to catch the trails, allowing a piece of toast for each bird. Roast before a clear fire from 15 to 25 minutes; keep them well basted, and flour and froth them nicely. When done, dish the pieces of toast with the birds upon them, and pour round a very little gravy; send some more to table in a tureen.

These are most delicious birds when well cooked, but they should not be kept too long: when the feathers drop, or easily come out, they are fit for table.--See coloured plate, I 1.

_Time_.---When liked underdone, 15 to 20 minutes; if liked well done, allow an extra 5 minutes.

_Average cost_.--Seldom bought.

_Sufficient_,--2 for a dish.

_Seasonable_ from November to February.

[Ill.u.s.tration: THE WOODc.o.c.k.]

THE WOODc.o.c.k.--This bird being migratory in its habits, has, consequently, no settled habitation; it cannot be considered as the property of any one, and is, therefore, not game by law. It breeds in high northern lat.i.tudes, and the time of its appearance and disappearance in Sweden coincides exactly with that of its arrival in and return from Great Britain. On the coast of Suffolk its vernal and autumnal visits have been accurately observed. In the first week of October it makes its appearance in small numbers, but in November and December it appears in larger numbers, and always after sunset, and most gregariously. In the same manner as woodc.o.c.ks take their leave of us, they quit France, Germany, and Italy, making the northern and colder climates their summer rendezvous. They visit Burgundy in the latter part of October, but continue there only a few weeks, the country being hard, and unable to supply them with such sustenance as they require. In the winter, they are found as far south as Smyrna and Aleppo, and, during the same season, in Barbary, where the Africans name them ”the a.s.s of the partridge.” It has been a.s.serted that they have been seen as far south as Egypt, which is the most remote region to which they can be traced on that side of the eastern world; on the other side, they are common in j.a.pan. Those which resort to the countries of the Levant are supposed to come from the mountains of Armenia, or the deserts of Tartary or Siberia. The flesh of the woodc.o.c.k is held in high estimation; hence the bird is eagerly sought after by the sportsman.

GAME CARVING.

BLACKc.o.c.k.

[Ill.u.s.tration: BLACKc.o.c.k.]

1054. Skilful carving of game undoubtedly adds to the pleasure of the guests at a dinner-table; for game seems pre-eminently to be composed of such delicate limbs and tender flesh that an inapt pract.i.tioner appears to more disadvantage when mauling these pretty and favourite dishes, than larger and more robust _pieces de resistance_. As described at recipe No. 1019, this bird is variously served with or without the head on; and although we do not personally object to the appearance of the head as shown in the woodcut, yet it seems to be more in vogue to serve it without. The carving is not difficult, but should be elegantly and deftly done. Slices from the breast, cut in the direction of the dotted line from 2 to 1, should be taken off, the merrythought displaced and the leg and wing removed by running the knife along from 3 to 4, and following the directions given under the head of boiled fowl, No. 1000, reserving the thigh, which is considered a great delicacy, for the most honoured guests, some of whom may also esteem the brains of this bird.

WILD DUCK.

[Ill.u.s.tration: WILD DUCK.]

1055. As game is almost universally served as a dainty, and not as a dish to stand the a.s.saults of an altogether fresh appet.i.te, these dishes are not usually cut up entirely, but only those parts are served of each, which are considered the best-flavoured and the primest. Of wild-fowl, the breast alone is considered by epicures worth eating, and slices are cut from this, in the direction indicated by the lines, from 1 to 2; if necessary, the leg and wing can be taken off by pa.s.sing the knife from 3 to 4, and by generally following the directions described for carving boiled fowl, No. 1000.

ROAST HARE.

[Ill.u.s.tration: ROAST HARE.]

1056. The ”Grand Carver” of olden times, a functionary of no ordinary dignity, was pleased when he had a hare to manipulate, for his skill and grace had an opportunity of display. _Diners a la Russe_ may possibly, erewhile, save modern gentlemen the necessity of learning the art which was in auld lang syne one of the necessary accomplishments of the youthful squire; but, until side-tables become universal, or till we see the office of ”grand carver” once more inst.i.tuted, it will be well for all to learn how to a.s.sist at the carving of this dish, which, if not the most elegant in appearance, is a very general favourite. The hare, having its head to the left, as shown in the woodcut, should be first served by cutting slices from each side of the backbone, in the direction of the lines from 3 to 4. After these prime parts are disposed of, the leg should next be disengaged by cutting round the line indicated by the figures 5 to 6. The shoulders will then be taken off by pa.s.sing the knife round from 7 to 8. The back of the hare should now be divided by cutting quite through its spine, as shown by the line 1 to 2, taking care to feel with the point of the knife for a joint where the back may be readily penetrated. It is the usual plan not to serve any bone in helping hare; and thus the flesh should be sliced from the legs and placed alone on the plate. In large establishments, and where men-cooks are kept, it is often the case that the backbone of the hare, especially in old animals, is taken out, and then the process of carving is, of course, considerably facilitated. A great point to be remembered in connection with carving hare is, that plenty of gravy should accompany each helping; otherwise this dish, which is naturally dry, will lose half its flavour, and so become a failure. Stuffing is also served with it; and the ears, which should be nicely crisp, and the brains of the hare, are esteemed as delicacies by many connoisseurs.

PARTRIDGES.