APPENDIX. C. 313 



you can generally manage, without offending the amour propre 

 of the lady of the hostelry, though somewhat touchy they are 

 wont to he, if they fancy the droits of the cuisine invaded or 

 infringed. 



For Ijreakfast, if you do not choose to wait to have a hot meal 

 cooked, which, if you do, you will lose the better part of the 

 day, have the remnants of your supper laid out, with bread, 

 butter, and milk, before you go to bed ; and the next morning 

 beat up the yolk of a raw egg or two with your milk, add some 

 sugar and ginger to taste, but if you are wise, eschew the addi- 

 tion of the ardent, provided you aspire to a cool head and a 

 steady hand. 



After the first day, it is your own fault if you do not fare 

 well — or your gun's — which is the same thing ; but observe, and 

 — instead of allowing them to attempt to roast or broil your game, . 

 by doing which they will infallibly spoil it — cause whatever you 



propose to use, Quail, Ruffed Grouse, Woodcock, Hare, Snipe 



and if you cook it in this way, select those which are so hard 

 hit as to be disfigured and unfit for keeping — to be cleaned, 

 quartered, and placed in a large pot, with some pieces of 

 fat pork, cut small, potatoes, an onion or two, a little chopped 

 parsley, salt and black pepper to your taste, and it will be a vast 

 addition, if you can get a red pepper-pod or two, which are 

 generally to be found at every country tavern, and a mushroom 

 or two, which you often find and pocket in your perambulation 

 over upland pastures. 



The less water you put into the pot, — provided there is 

 enough to liquefy the mass, and prevent it from burning, — and 

 the slower you boil it, the better. 



When done, you will have a potage a la Meg Merrilies, which 

 George IV. himself, or Apicius might envy you. 



Hawker says that if you skin and quarter any kind of Wild- 

 fowl, which are too fishy to eat, as Gulls, Coots, or Curlews, 

 boil them four hours in a quart of water to each bird, with 

 onions, and add to it, when on the point of serving it, a spoon- 

 ful or two of Harvey sauce, some lemon-juice, cayenne, and a 

 gill of wine, you will have a Very palatable mess. 



