TO ROAST GAME. 499 



TO ROAST GAME. 



To roast a partridge, grouse, or any other bird of the galli- 

 naceous order, is as simple a process of cookery as can be attempted. 

 The great error, however, which cooks most frequently commit in 

 the operation, is that they place the birds too near the fire when 

 first put down, and consequently cook them too fast, as well as too 

 much in some respects. The surface becomes scorched and burnt 

 before the flesh of the bird is actually warmed through ; the juices 

 are dissipated, the flavor lost, and the natural tenderness of the 

 meat entirely destroyed. To remedy this evil, it will be necessary 

 to caution the cook to place the spit at first at a considerable 

 distance from the fire, so that the body of the bird will become 

 thoroughly heated before the browning of the surface takes place ; 

 then to move it by degrees nearer the fire, so that the heat can 

 penetrate thoroughly through the entire mass. 



During this process it will be necessary to baste the birds 

 occasionally with their own drippings or a small particle of melted 

 butter, with which may be put a trifling portion of salt and black 

 pepper. The drippings should be caught on pieces of thin and 

 crisp toast laid in the bottom of the pan : the crust of the bread 

 should be pared off, and one small slice will answer for each bird. 



When the birds are nearly cooked, they may be lightly dredged 

 with flour, powdered cracker, or bread-crumbs, which, uniting with 

 the juices exuding from every pore, form a beautiful brown crust. 

 This process, before a brisk fire, should occupy about twenty 

 minutes for a partridge, fifteen minutes for a snipe, woodcock, or 

 plover, and twenty-five to thirty for a grouse ; a little longer, per- 

 haps, for the last-mentioned bird, as it should be well done. 



Serve them up each on a slice of toast, on hot dishes and well 

 covered. 



This is the best and most simple method of cooking the greater 

 variety of game-birds, and certainly within the ability of any 

 "plain cook," no matter how stupid she may be, or how lately 

 arrived from the "Emerald Isle." 



