98 MORE POT-POURRI 



equally, and let the pheasant, prepared as above, be 

 roasted over it in such a manner as that the toast may be 

 saturated with the juices that drop during the operation 

 of roasting. When that is done, serve the pheasant grace- 

 fully laid on its bed (the toast). Garnish with Seville 

 orange, and be tranquil as to the result.' This extract 

 from ' Les Classiques de la Table ' (p. 129) I have taken 

 from ' The Gentlewoman.' The gourmets must make 

 haste and try this dish, for fear that woodcocks, which 

 are getting very scarce, should disappear altogether. It 

 is rather a mystery why they are becoming so rare in 

 England, for they are birds that migrate. It has been 

 suggested as an explanation that sport is now so cosmo- 

 politan, and breech-loading weapons have so favourably 

 handicapped the modern gunner, that the woodcock is 

 being gradually eliminated. Poor little, clever, swift-flying 

 thing, he is safe nowhere ! 



Mince-meat for Christmas should be made about 

 the 20th of this month. I think this old Suffolk receipt 

 is better than the one in 'Dainty Dishes' or in Mrs. 

 Eoundell's ' Practical Cookery.' The following directions 

 are for a large quantity, but of course the proportions 

 can be greatly reduced : Two pounds of beef suet finely 

 chopped, two pounds of raisins stoned and chopped, 

 two pounds of currants washed and picked, two pounds 

 of apples chopped fine, one pound and a half of raw beef 

 scraped and chopped fine (every little bit of gristle having 

 first been removed), one pound of finely preserved ginger, 

 six lemons (juice and peel), twelve oranges (only the 

 juice), a little salt, one pound and a half of sugar, a little 

 spice. Mix well with brandy and sherry to taste. Keep 

 in stone jars in a cool place. 



German Way of Warming* up Potatoes. Boil 

 them, let them get cold, cut them in thin slices into a 



