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

boat; they may also be barded with a piece of bacon tied over the breast not too thick, but they will require rather longer to roast. The beak may be made to form the skewer. No. 976. _Woodcocks à la Stäel._ Truss as before, put them down to roast, when down two minutes rub butter over, and shake flour gently but continually over them till done, it will give them quite a new appearance, and are by many preferred to plain roasted; serve them on a toast as before. No. 977. _Woodcocks à la fumée de Gibier._ Roast as before and serve with a sauce fumée de gibier (No. 60), which you have finished with a pat of butter. Although I recommend that this delicate bird should be served plain roasted, yet it may be served with advantage as above directed. No. 978. _Woodcocks à la Piedmontaise._ Roast as before then cut four large truffles in slices, fry them a few minutes in oil, then pour off the oil, add ten tablespoonfuls of sauce fumée de gibier and a little sugar, boil altogether two minutes, dress the birds on toast, sauce over and serve. No. 979. _Larks_ Are very delicious little birds, about twelve or fifteen are sufficient for a dish; they are usually roasted plain, or with a thin slice of fat bacon tied over them, and served with a little gravy in the dish and crumbs of fried bread round; they require about eight minutes to roast them well. No. 980. _Snipes_ Are somewhat similar to woodcocks, and dressed exactly the same, but you require eight or ten for a dish; they do not require more than ten minutes roasting. No. 981. _Hares._ One is sufficient for a roast, skin and truss it nicely, stuff the belly with a good veal stuffing, sew it up, then put it on the spit, rub butter over the back and shake flour over it, roast it about forty minutes before a sharp fire, but that depends upon the size of course; serve them with plain gravy in the dish and currant