A Handbook of Cookery for a Small House

for one and a half hours. Dish as for roast fowl and serve with green peas as per recipe. If stuffed it must be cooked for one and three quarters hours. _123. Wild Duck_ Put some butter inside the duck, butter the breast, and fasten a slice of very fat bacon to the breast with a skewer. Bake in a quick oven for one and a half hours. Serve garnished with parsley. _124. Roast Fowl_ Put inside a properly trussed fowl about an ounce of butter and spread butter also over the breast. Do not flour your fowl. Bake in a quick oven for one and a quarter hours (roast one and a half hours). When the fowl is done lay on a dish, strain the butter out of the meat tin, boil up a little water in it to make gravy and pour over the fowl in the dish. If to be stuffed see recipe: 41. _125. Roast Pheasant_ Should be cooked in the same way as chicken and served with cranberry sauce or black currant jelly. To make cranberry sauce take half a pound of cranberries, a good teacupful of powdered sugar and just cover with hot water. Boil gently for an hour. Sometimes the sugar is omitted. _126. Snipe and Quail_ Snipe must not be trussed, but quail is always trussed. Butter the breasts; a quail should have a piece of butter inside as well. Bake in a quick oven for half an hour. Lay the birds on slices of thick buttered toast. Serve them on toast with red or black currant jelly. _127. Roast Partridge_ Butter the breast and inside. Bake in a tin in the oven for three-quarters of an hour. Lay the bird on a thick slice of toast. Pour the fat out of the tin, boil up in it a very little water and serve the gravy thus made in a sauce boat. The best toast for all game birds is made as follows: Remove the crust from as many pieces of bread as required. When the birds are cooked place them in