The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

on your dish, upon which dress them, place the pheasants in the centre, pour the sauce round, glaze the birds and cockscombs, and serve. The way to carve pheasants dressed this way is as follows: the breast being free from bone, detach the legs with a knife, and cut the breast in slices in a slanting direction; the scraped bacon will escape in roasting, keeping the birds moist; they will not cut greasy, but will have a marbled appearance like gallantine. No. 548. _Grouse à la Rob Roy._ Grouse are the most favourite birds in this country, and certainly the most welcome; they make their first appearance on the 12th of August, a time when most delicate palates are fatigued with domestic volatile productions, at that period they are very properly used for roasts only; but when more plentiful they are very excellent dressed in the manners I have here described, though seldom or ever used for removes; I have, for the sake of variety which is said to be charming, given a few new methods. Pick, draw, and truss four grouse, make a stuffing like for the pheasants (No. 544), using the liver of the grouse, stuff and place them on the spit, surrounded with fat bacon and sprigs of heather, moistened with a glass of whiskey, tie them up in paper and roast three quarters of an hour, dress on a dish in the form of a cross, and have ready the following sauce: put a quart of good melted butter in a stewpan on the fire, and just as it begins to boil, add a quarter of a pound of butter; stir the sauce till the butter is melted, season rather high, and pour over your birds; (the sauce must be rather thick, but not too thick;) under each bird place a piece of toasted bread well glazed; serve very hot. No. 549. _Grouse à la Corsaire._ See Faisan (No. 544). No. 550. _Grouse à la Piémontaise._ See Faisan (No. 546). No. 551. _Grouse à la Garde Chasse._ See Faisans (No. 545). _Of Black Cocks and Grey