30 DJ^ESSED GAW£ AND' 



Saimi of Moor Fowl or Wild Duck. 



Carve the birds Very neatly, and strip every 

 particle of skin and fat from the legs, wings, and 

 breasts, braise the bodies well and put them with 

 the skin and other trimmings into a very clean ^ 

 stewpan. Add two or three sliced shalots, a bay- 

 leaf, a small blade of mace and a few peppercorns, 

 then pour in a pint of good veal gravy, and boil 

 briskly till reduced nearly half, strain the gravy, 

 pressing the bones well, skim off the fat, add a dust 

 of cayenne and squeeze in a few drops of lemon ; 

 heat the game very gradually in it, but it must not 

 be allowed to boil. Place sippets of fried bread 

 round the dish, arrange the birds in a pyramid, 

 give the same a boil and pour over. A couple 

 of wineglasses of port or claret should be mixed 

 with the gravy. 



Ortolans in Cases. 



Bone as many ortolans as are required, have 

 ready about three rashers of bacon chopped fine, 

 which must be put into a saute-pan with two shalots, 

 one bayleaf, a bouquet garni, half a teaspoonful of 

 black pepper and salt to taste. These must be 

 fried till coloured ; then add half a pound of calf's 

 liver, cut small, and fried till brown ; next place 

 them in a mortar and pound them well, add the 

 yolks of three hard boiled eggs and some truffle 

 cuttings, pound again, and pass through a sieve ; 

 stuff the ortolans with this forcemeat, roll them up, 

 and place them in a well-oiled paper case, and 

 then bake in a quick oven. Pour over each case 

 before serving a gravy made from the bones and 



