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

serve lemon separate; these birds being tender are easily cut in halves by the carver, to one half of which he can assist each guest; they will require about eight minutes roasting. No. 973. _Teal au jus d’orange._ Roast as above, and serve with a sauce au jus d’orange (No. 17) over them, or they may be served with a sauce au jus de bigarade (No. 18), or a demi-glace de gibier (No. 61). No. 974. _Plovers_ Are good when well kept, and excellent as a roast, truss, but do not draw them, and put six on a skewer, set some toast underneath to catch the trail which may escape from them whilst roasting, about ten minutes is sufficient; cut the toast in diamond shapes, place them in your dish with the plovers over, and gravy separate in a boat, they may also be served barded with the vine-leaf as for pigeons or quails, but the bacon must be very thin, and when roasted quite crisp, black plovers are dressed in the same way, but the golden ones are the most delicate. No. 975. _Of the Woodcock._ These birds are one of the greatest luxuries, they must not be too fresh or too stale when dressed; they are fit for cooking when they look black between the legs and the feathers become rather loose; pluck and truss them with the legs twisted at the knuckles and the feet pressing upon the thighs; bring the pinion of the wing to the thigh, you have previously skinned the head and neck, bring the beak round under the wing, which pass through the pinions of the wings and thighs, place about four upon a skewer, tie them upon a spit and roast them from ten to fifteen minutes before a sharp fire with a piece of toasted bread beneath to catch the trail that falls from them; when done cut the toast in diamond shapes, each piece large enough to stand a bird upon, dress them slantwise on your dish with gravy sufficient to lightly moisten the toast, and some separate in a