between the Haunches, fo that their Points meet under the Scut, and skewer them faft, with two Skewers, as at O O. A Fowl truffed for Boiling. From Mr. W. N. Poulterer, &c. Fig. 11 W C HEN it is drawn, twift the Wings till you bring the Pinnion under the Back; and you may, if you will, enclose the Liver and Gizzard, one in cach Wing, as at A, but they are commonly left out. Then beat down the Breast-Bone, that it does not rife above the fleshy Part; then cut off the Claws of the Feet, and twift the Legs, and bring them on the out-fide of the Thigh, towards the Wing, as at B, and cut an Hole on each fide the Apron, juft above the Sides-man, and put put the Joints of the Legs into the Body of the Fowl, as at C: fo this is truffed without a Skewer. To Truss a Pheasant or Partridge. From the fame. Fig.12 C B A Bo OTH the Pheasant and Partridge are truffed the fame way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on the. Plate above fhews the Pheasant truffed. When it is drawn, cut off the Pinnions, leaving only the ftump-bone next the Breaft, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and paffing it by the Back, bring the Head on the outfide of the other Wing-Bone, as at A, and run the the Skewer through both, with the Head ftanding towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, fo as to press the lower Part of the Breaft, then press them down between the Sidesmen, and pafs a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is truffed like a Pheasant. To boil an artificial Pheasant, with Sellary. From Mrs. Johnson, Devereux-Court near Temple-Bar. PR REPARE a Rabbit in the fame manner as above directed, only it must not be larded; then boil it, and give it the following Sauce. Take fix or feven Roots of Sellary, and boil them, when they are well clean'd from Dirt, till they are tender, then cut them into pieces of about two Inches long, and tofs them up with strong Gravey thicken'd with burnt Butter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice. Then garnish it with Lemon fliced, or fliced Orange, and fome fry'd Bread, and fome Slices of pickled red Beet-Roots; or round the Edges of the Dish, ftrew some fifted rafpings of Bread. THE END. 1 T Beef, hafh'd raw. Biscuit, of Potatoes. Butter'd Crabs. Barcelona-Snuff, to make. Brown Fricaffée of Sheep's-Trotters. Brisket of Beef, to stew. Beef, to ftew, in Soup. Beef, a Rump, to ftew. 60 61 103 Beet-Card Tart. ΙΙΟ Beef-Collups, from Oxford. 114 Beef-Steaks, ftew'd. ibid. Butter, recover'd from Oil. 117 Bifque of Fifh. 129 Badger, its Gammon roasted. 145 Bullace, preferv'd. 152 C 7 10 13 19 43 32 45 47 23 Yprus-Wine, imitated. Citron-Water, from Barbadoes. Cabbage-Pudding. Collar of Mutton, roasted. Ditto, made of red Beet-Roots. Comfits, to make. Ditto, to make in Colours. Caviar, to pickle or preserve. Currans in Syrup. Cakes, baked, of Rafpberries. |