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

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

by Soyer, Alexis · Page 406 of 626 · 219,021 words

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the flavour is excellent to a scientific palate, and more so to a hungry stomach. The anecdote is as follows: crossing a mountain in Sweden with a small part of his army, the King was unexpectedly attacked by a numerous body of Russians, and a skirmish took place, but the King was as usual victorious; having lost several of his _braves_, a search was made for them in the heather, where they found one hundred and fifty-one killed and thirty wounded, being fifteen of the enemy, two Swedish officers, one lieutenant, seven privates, one hundred and thirty ptarmigans, and twenty-five black cocks, all killed by accident, the birds were, by command of his Majesty, plucked and roasted, to the no small satisfaction of his troops, who were short of provisions at the time; so great was the treat that they hoped his Majesty would often repeat the fête champêtre. No. 966. _Black Cocks and Grey Hens._ These birds, like pheasants, must be well kept; they are excellent eating, and are usually served plain roasted, trussed like grouse, but may be served à la Stockholm as follows: lard one side of the breast, and cover the other side with vine-leaves and fat bacon, which tie on, roast from half to three quarters of an hour according to the size, and serve with toast under, and gravy in the dish. No. 967. _Partridges_ Make a very nice roast, truss them in the same manner as directed for grouse, obtain them young if possible, the old ones although not the best for stewing eat much better dressed that way; four will be sufficient for a roast, put them upon the spit, and when the first course goes to table place them before a sharp fire fifteen minutes, or according to the size, and serve with a gill of clear gravy upon the dish and bread sauce in a boat; you may also lard or bard them with fat bacon, or lard two and bard two, allowing them a little longer to roast, it will give them a very nice appearance. No. 968. _Dun

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