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

but when you have filled the pâté have half a pound of forcemeat (No. 120), with which mix some chopped eschalots, do. parsley, and do. mushrooms; cover all over the larks, and again cover that with slices of fat bacon; bake an hour and a half; when done take off the lid, and the fat bacon, salamander the forcemeat a nice brown, and serve with some clear strong consommé (in which you have boiled the bones of the larks reduced to a demi-glaze), poured over. No. 938. _Vol-au-vent de Mauviettes._ Bone twelve or eighteen larks according to the size of your vol-au-vent, which you have previously made (see No. 1137), stuff them lightly, place a leg-bone in the breast of each, and form them in the shape of a pear; place them in a stewpan covered with slices of fat bacon, add a glass of sherry, with a little stock and a few vegetables, stew them gently one hour, then in another stewpan have a pint of sauce velouté de gibier made as directed (No. 58) from the bones of the larks; take the larks out of the braise, drain them on a cloth, then put them into the sauce, with ten blanched mushrooms; when hot fill the vol-au-vent, and serve directly. OF THE ROASTS FOR SECOND COURSE. In London the poultry and game are sent in so nicely prepared for cooking that any remark upon the method of killing, plucking, and drawing them would appear almost unnecessary, but remembering the manner that I have seen poultry and game mutilated in some parts of the country, I have been induced to give the following simple directions. The best way of killing poultry is to take the bird by the neck, placing the thumb of the right hand just at the back of the head, closing the head in your hand, your left hand holding the bird, then press your thumb down hard and pull the head and neck contrariwise, the neck will break instantaneously, and the bird will be quite dead in a few seconds, when hang it a short