ATTEXDIX.—C. 
317 
yon can generally manage, without offending the amour propre 
of the lady of the hostelry, though somewhat touchy they are 
wont to be, if they fancy the droits of the cuisine invaded or 
infringed. 
For breakfast, 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. 
