448 



lewis' AMERICAN SPORTSMAN. 



When these Birds are known to be sedgy, they should be 

 cleaned, and rubbed with salt and corn meal, and put to soak 

 over night in cool water slight!}'' acidulated with strong vinegar. 

 They should be then stuffed with such herbs and spices as are 

 best calculated to destroy, or rather disguise, their original flavor. 

 If roasted and basted, or rather stewed, with a rich dressing of 

 butter, spice, and port or Madeira wine, their flavor is much 

 improved ; when served up, they may have a few drops of 

 lemon-juice squeezed over them, to make the sauce more 

 piquanie. An old Sea-Gull, Mud-IIen, or any other tough Fen- 

 Bird may be made quite tolerable b}'' such a process of cookery. 



If, however, you should at any time be placed in a strait for 

 something to eat, we would advise Hawker's receipt for a " good 

 mess," and which can be made out of anything in the way of 

 a Fowl, whether a tough old Dunghill Cock, a Cackling Hen, 

 a Screaming Gull, or a Fishy Dipper, as follows: — 



" Have a Fowl skinned and quartered ; 

 Put it over the fire in a quart of cold water ; 

 Boil it full tico hours : 

 Then add two ounces (or a handful) of pearl barley (rice 



will answer) ; 

 Three blades of mace ; about two dozen peppercorns ; and 

 Salt to your taste : 

 Then let all boil together for one more hour. 



An onion, or any other kind of vegetable or strong herb, may 

 be added ad libitum. 



'Wte5 



