,,dress$ ,,game ,,& ,,p\ltry ---------------------------------------- ------------------ ,,works ,,by ,,mrs4 ,,de ,,salis4 ,,sav\ries ,,la ,,mode4 ,eigh? ,edition4 ,fcp4 #hvo4 #as4 ,,entr,,es ,,la ,,mode4 ,f\r? ,edition4 ,fcp4 #hvo4 #as4 #f;d4 ,,s\ps ,,& ,,dress$ ,,fi% ,,la ,,mode4 ,second ,edition4 ,fcp4 #hvo4 #as4 #f;d4 ,,sweets ,,& ,,supp] ,,di%es ,,la ,,mode4 ,fcp4 #hvo4 #as4 #f;d4 ,,oy/]s ,,la ,,mode2 or1 ! ,oy/] & ov] ,"o ,hundr$ ,ways ( ,cook+ x2 to :i* are add$ a few ,recipes = ,cook+ all k9ds ( ,%ell$ ,fi%4 ,second ,edition4 ,fcp4 #hvo4 #as4 #f;d4 ,,dress$ ,,vegetables ,,la ,,mode4 ,fcp4 #hvo4 #as4 #f;d4 ,,dress$ ,,game ,,& ,,p\ltry ,,la ,,mode4 ,fcp4 #hvo4 #as4 #f;d4 ,london3 ,,longmans1 ,,gre51 ,,co ---------------------------------------- ------------------ ,,dress$ ,,game ,,& ,,p\ltry ,,la ,,mode ,,by ,,mrs ,,de ,,salis ,,au?oress ,,( ',,sav\ries ,,la ,,mode' ',,entr,,es ,,la ,,mode' ',,s\ps ,,& ,,dress$ ,,fi% ,,la ,,mode' ',,oy/]s ,,la ,,mode' ',,sweets ,,la ,,mode' ,,& ',,vegetables ,,la ,,mode' ',"o loves ! pheasant w+ ,& "o ! leg' ,,pope ,,london ,,longmans1 ,,gre51 ,,& ,,co4 ,,& ,,new ,,york3 #ae ,,ea/ #af? ,,/reet #ahhh ,all rights res]v$ ,,pr9t$ ,,by ,,spottiswoode ,,& ,,co41 ,,new-,,/reet ,,squ>e ,,london ,,preface4 ,at ?is ! sport+ season ( ! ye>1 ,i v5ture to (f] to ! public ano!r ( my little s]ies 9 ! =m ( ,dress$ ,game & ,p\ltry4 ,no d\bt _m ( ! recipes are well kn[n1 b x has be5 my aim to collect f all ! cul9>y pres]ves su* recipes t f p]sonal exp]i5ce ,i "k to be good4 ,all ! kn[n & unkn[n tomes on ! g\rmet's art h be5 consult$1 & ,i h to ?ank ! au?ors = ?is assi/ance to my "w1 z well z ^? cordons bleus f :om ,i h practically le>nt "s few ( !m4 ,i %all be v pleas$ to correspond ) any ( my read]s :o may wi% to disc\rse on matt]s relative to ! d9n] table & its adjuncts1 floral decorations among ! numb]4 ,h4 ,a4 ,,de ,,salis4 ,,hampton ,,lea1 ,,sutton1 ,,surrey1 #ahhh4 ,,dress$ ,,game ,,& ,,p\ltry ,,la ,,mode4 ,blackbird ,pie4 ,/uff ! birds ) ! crumb ( a ,fr5* roll soak$ 9 a little milk1 :i* put 9 a /ewpan ) #a-a_/b ounces ( butt]1 a *opp$ %alot1 "s p>sley1 pepp]1 salt1 a grate ( nutmeg1 & ! yolks ( two small eggs4 ,/ir ov] ! fire till x becomes a ?ick pa/e1 & fill ! insides ( ! birds ) x4 ,l9e ! bottom ( ! pie-di% ) fri$ collops ( rump /eak1 & place ! birds on !m neatly4 ,add f\r h>d-boil$ yolks ( eggs1 & p\r gravy all ov]1 cov] ) puff pa/e1 & bake = "o h\r & a qu>t]4 ,blanquette ( ,*ick54 ,cut ! meat f a cold boil$ f[l1 9 small pieces4 ,/ew d[n ! bones 9 "o p9t ( wat]1 a b\quet g>ni1 add a little salt & :ite pepp] to ta/e4 ,!n /ra9 ! /ock1 add to x ?ree or f\r peel$ mu%rooms f9ely m9c$1 & let !m cook 9 ?is sauce2 :5 done put 9 ! pieces ( f[l to w>m ?r\gh1 ?ick5 ) ! yolks ( two eggs4 ,add lemon juice & s]ve hot4 ,blanquette ( ,*ick5 aux ,concombres4 ,boil a *ick5 & cut x into neat jo9ts4 ,cut a cucumb] 9 pieces & fry 9 butt]1 put !m 9 a little /ock1 :i* r$uce2 h r$uc$ half a p9t ( vel\t sauce ) a few trimm+s ( cucumb] 9 x4 ,p\r ?is ?r\gh a tammy ov] ! f[ls1 set x on ! fire1 & z soon z x bubbles add a liaison ( ?ree yolks ( eggs1 "w 9 a little butt] & lemon juice1 dra9 ! pieces ( cucumb] 9 a clo?1 ?r[ !m 91 & s]ve !m 9 an op5 vol au v5t1 g>ni%$ ) fl[]s ( puff pa/e4 ,capilotade ( ,f[l or ,turkey4 ,take ! rema9s ( a cold f[l or turkey1 & cut x into neat jo9ts4 ,*op up ?ree or f\r mu%rooms1 "s p>sley1 a %alot1 & a piece ( butt] ! size ( a walnut1 & let all fry toge!r = a %ort "t2 !n moi/5 ) a little good-flav\r$ /ock1 & ?ick5 ) fl\r4 ,add salt to ta/e1 let ! sauce boil well1 put 9 ! pieces ( bird = a few m9utes2 take !m out1 arrange !m on a di%1 p\r ! sauce ov]1 & s]ve4 ,*ick5 la ,bonne ,femme4 ,cut up a *ick5 into jo9ts1 w>m up ?ree onions & ?ree turnips 9 butt]2 :5 br[n add ! pieces ( f[l4 ,season ) salt & pepp]1 saut ov] ! fire = t5 m9utes4 ,!n /ir 9 two tablespoonfuls ( fl\r1 & five m9utes aft] add a tumbl]ful ( /ock1 a w9eglass ( :ite w9e1 a b\quet ( mix$ h]bs1 & half a p\nd ( peel$ tomatoes1 ) all ! pips c>efully remov$4 ,cook ov] a sl[ fire = tw5ty-five m9utes1 add ab\t half a p\nd ( mu%rooms peel$ & cut up to ! size ( a %ill+1 leave x on ! fire = t5 m9utes2 take out ! b\quet ( h]bs1 season ) an ounce ( f9ely-*opp$ p>sley1 di% up ! pieces ( *ick5 9 a pyramid1 & p\r ! sauce & vegetables ov]4 ,brais$ ,drum/icks ( ,*ick54 ,braise ! drum/icks1 & arrange !m uprightly 9 t5t fa%ion1 & all ar\nd & betwe5 ! drum/icks %\ld be f9ely *opp$ salad4 ,alt]nate slices ( tongue & ham %\ld be plac$ at ! edge ( ! salad1 & ! bord] ( ! di% ornam5t$ ) ?9 r\nds ( beetroot4 ,*ick5s ,*ir+rate4 ,cut (f ! feet ( a *ick51 break ! brea/bone flat1 b be c>eful n to break ! sk94 ,fl\r x & fry x 9 butt]1 dra9 all ! fat out ( ! pan1 b leave ! *ick5 94 ,make a f>ce f half a p\nd ( fillet ( beef1 half a p\nd ( veal1 t5 ounces ( cook$ ham1 a %alot1 a b\quet g>ni1 & a piece ( c>rot1 pepp]1 & salt2 cook 9 /ock1 & !n pass x ?r\gh a sieve1 & lay ?is f>ce ov] ! *ick54 ,aft] /ew+ ! *ick5 = a qu>t] ( an h\r1 make a ri* gravy f ! /ock1 & add a few mu%rooms & two spoonfuls ( port w9e2 boil all up well1 & p\r ov] & ar\nd ! *ick54 ,*ick5 la ,cont95tal4 ,beat up two eggs ) butt]1 pepp]1 salt1 & lemon-juice2 !n cut up ! f[ls1 dip !m 9 ! egg pa/e1 & roll !m 9 crumbs & fri$ p>sley4 ,fry 9 cl>ifi$ dripp+1 & p\r ov] ! di% any :ite or gre5 vegetable ragot1 made hot2 grate ,p>mesan ov] all4 ,*ick5 la ,dav5port4 ,/uff a f[l ) a =cemeat made ( ! he>ts & liv]s1 an an*ovy1 ! yolk ( a h>d-boil$ egg1 "o onion1 a little spice1 & a little %r$ veal-kidney fat4 ,sew up ! neck & v5t1 br[n ! f[l 9 ! ov51 !n /ew x 9 /ock till t5d]4 ,s]ve ) :ite mu%room sauce4 ,*ick5 l',itali5ne4 ,pass a knife "u ! sk9 ( ! back1 & cut out ! backbone )\t injur+ ! sk9 or break+ (f ! rump1 draw out ! brea/bone & break ! m]ry?\ght2 flatt5 ! f[l & put two skew]s ?r\gh x4 ,put x into a m>9ade ( oil1 slic$ onion1 es*alot1 p>sley1 ?yme1 & a bay leaf1 spice1 pepp]1 & salt1 9 :i* let !m soak a few h\rs4 ,broil !m be=e ! fire2 :5 done1 di% ! f[ls1 g>ni% !m ) hot pickle1 s]ve !m ) a br[n ,italian sauce ov]1 ) a few onions 9 x4 ,*ick5 la ,matador4 ,cut a *ick5 into fillets & neat jo9ts4 ,m9ce f9ely a ,spani% onion & /ew x ) two ounces ( butt]1 a few drops ( lemon1 pepp]1 & salt2 :5 x has be5 /ew$ = half an h\r1 pass x ?r\gh a tammy1 & mix 9 ) x a good tablespoonful ( aspic jelly4 ,mask ! *ick5 ) ?is1 & w>m up ! *ick5 9 ! ba9-m>ie4 ,fillets ( ,*ick5 la ,c>d9al4 ,cook "s fillets ( *ick5 9 butt]1 & :5 done place !m 9 a circle r\nd an entre di%1 ) a mu%room betwe5 ea* fillet4 ,fill ! c5tre ) ,allemagne sauce1 to :i* has be5 add$ "s lob/] & crayfi% butt] to make x r$4 ,g>ni% ) crayfi% tails if h&y4 ,fri$ ,*ick5 la ,orly4 ,cut up a *ick5 into jo9ts4 ,season ) salt1 pepp]1 p>sley1 a bayleaf1 & lemon juice1 spr9kle ) fl\r & fry 9 butt]2 dip "s slic$ onions into fl\r & fry4 ,:5 done1 di% up ! *ick5 9 a pyramid1 g>ni% ) ! fri$ onions & cov] ) tomato sauce4 ,fri$ ,*ick5 la ,suisse4 ,roa/ a *ick5 & cut x into fillets & neat jo9ts4 ,spr9kle "s f9ely m9c$ h]bs1 mignonette pepp]1 & salt ov] !m4 ,let !m rema9 = an h\r1 !n dip !m 9 fry+ batt] & fry4 ,s]ve ) fri$ p>sley & tomato pure4 ,fricassee ( ,*ick54 ,am]ican ,recipe4 ,clean1 wa%1 & cut up ! f[ls4 ,lay !m 9 salt & wat] = half an h\r4 ,put !m 9 a saucepan ) en\gh cold wat] to cov] !m & half a p\nd ( salt pork cut into ?9 /rips4 ,cov] closely & let !m heat v sl[ly4 ,!n /ew = ov] an h\r1 if ! f[ls are t5d]2 if n !y may take f ?ree to f\r h\rs4 ,!y mu/ be cook$ v sl[ly4 ,:5 t5d]1 add a *opp$ onion1 a %alot1 p>sley1 & pepp]4 ,cov] closely aga91 & :5 x has heat$ to boil+1 /ir 9 a teacupful ( milk1 to :i* h be5 add$ two beat5 eggs & two tablespoonfuls ( fl\r4 ,boil up & add an ounce ( butt]4 ,arrange ! *ick5s neatly 9 an entre di%1 p\r ! gravy ov] & s]ve4 ,fritt ( ,*ick5 aux ,tomates4 ,take ! rema9s ( a boil$ f[l & cut into pieces ! size ( a small cutlet4 ,%ake a little fl\r ov] !m & put !m aside4 ,prep>e a batt] made ( half a p\nd ( ,vi5na fl\r1 ! yolk ( "o egg1 half a gill ( salad oil1 & a gill ( light col\r$ ale4 ,mix all ^! toge!r lightly till x w mask ! tip ( y\r f+]1 add half a p9t ( pure ( tomato1 & mix well toge!r4 ,dip ! *ick5 cutlets into ?is batt]1 mask+ !m well1 & !n put !m 9 good l>d & fry1 & place !m on a wire sieve z !y are cook$1 keep+ !m ne> ! fire to keep !m hot & crisp4 ,di% pil$ 9 a pyramid ) tomatoes :ole & tomato sauce r\nd4 ,*ick5 ,n\illes au ,p>mesan4 ,take a l>ge f[l1 & :5 truss$ put a lump ( butt] inside x1 & cov] ! brea/ ) fat bacon4 ,put x into a /ewpan ) an onion1 a c>rot1 a piece ( cel]y2 cov] ) wat] & boil sl[ly = fifty m9utes4 ,g>ni% ! di% on :i* x is s]v$ ) a p9t ( ,n\illes boil$ 9 a /ewpan ( boil+ wat] = tw5ty m9utes1 dra9$1 & !n put into ano!r saucepan ) two ounces ( butt]4 ,spr9kle 9 two ounces ( ,p>mesan *eese & w>m up = five m9utes1 !n g>ni% ! f[l ) !m1 & p\r ov] x a p9t ( ri* ,b*amel sauce1 9 :i* two ounces ( ,p>mesan *eese has be5 mix$4 ,! ,n\illes are made by mix+ half a p\nd ( butt] ) ?ree eggs till x becomes a ?ick smoo? pa/e1 roll x out v ?91 cut x into /rips an in* wide1 & place f\r or five ( ^! on ! top ( ea* o!r1 %r$ !m 9 ?9 slices l ,juli5ne vegetables1 & dra9 !m4 ,*ick5 ,pudd+ la ,re9e4 ,take ! meat f a cold f[l & p\nd x 9 a mort>1 aft] remov+ ! sk9 & s9ews4 ,boil 9 light /ock a c\ple ( good tablespoonfuls ( rice4 ,:5 x is done & has soak$ up ! rice1 add ! p\nd$ *ick5 to x1 ) a gill ( cream1 pepp]1 & salt4 ,if n moi/ en\gh1 add a little m cream4 ,butt] a pla9 m\ld1 fill x ) ! rice & *ick51 tie a pudd+ clo? closely ov]1 & put ! m\ld into a /ewpan ( hot wat] to boil = an h\r4 ,! wat] %\ld only rea* ab\t ?ree-qu>t]s up ! m\ld4 ,:5 done1 turn x out & s]ve a good :ite mu%room sauce r\nd x4 ,*ick5 & ,rice4 ,pollo con ,arroz 7,spani% ,recipe74 ,cut a f[l into jo9ts1 wipe q dry1 & trim neatly4 ,put a w9eglass ( ! be/ olive oil 9 a /ewpan1 let x get hot4 ,put 9 ! *ick51 /ir & turn ! jo9ts & spr9kle ) salt4 ,:5 ! *ick5 is a gold5 br[n add "s *opp$ onions1 "o or two r$ *illies1 & fry all toge!r4 ,mean:ile h ready f\r tomatoes cut 9 qu>t]s1 & two teacupfuls ( rice well wa%$4 ,mix ^! ) ! *ick5 & p\r 9 a v small quantity ( bro? & /ew till ! rice is cook$ & ! bro? dri$ up4 ,spr9kle a little *opp$ p>sley & s]ve 9 a deep di% )\t a cov]1 z ! /eam mu/ n be kept 94 ,*ick5 9 ,sav\ry ,jelly4 ,take a l>ge *ick5 & roa/ x4 ,boil a calf's foot to a /rong jelly1 take out ! foot & skim (f ! fat2 beat up ! :ites ( two eggs & mix !m ) a qu>t] ( a p9t ( :ite w9e v9eg>1 ! juice ( "o lemon1 a little salt1 a tablespoonful ( t>ragon v9eg>1 & a cl>et-glassful ( %]ry4 ,put ^! to ! jelly1 & :5 x has boil$ five or six m9utes /ra9 x ?r\gh a jelly bag till cle>4 ,!n put a little into an oblong bak+ t9 7big en\gh = a half-qu>t]n loaf71 & :5 x is ne>ly set put 9 ! *ick5 ) its brea/ d[nw>ds2 ! *ick5 hav+ be5 mask$ all ov] ) :ite sauce1 9 :i* aspic has be5 well mix$1 & ornam5t$ ) a device ( truffles cut 9 />s & kite %apes4 ,:5 ! *ick5 is 91 fill up ! m\ld gradually ) ! rema9d] ( ! jelly4 ,let x /& = "s h\rs1 or place x on ice be=e turn+ x out4 ,*ick5 ) ,sp9a*4 ,poa* nicely 9 ! gravy five or six eggs4 ,dress !m on flatt5$ balls ( sp9a* r\nd ! di% & s]ve ! f[l 9 ! c5tre1 rubb+ d[n ! liv] to ?ick5 ! gravy & liquor 9 :i* ! f[l has be5 /ew$1 :i* p\r ov] x = sauce1 skimm+ x well4 ,mu%rooms1 oy/]s1 & =cemeat balls %\ld be put into ! sauce4 ,*ick5 ,/ew$ ,:ole4 ,fill ! inside ( a *ick5 ) l>ge oy/]s & mu%rooms & fa/5 a tape r\nd to keep !m 94 ,put x 9 a t9 pan ) a cov]1 & put ?is into a l>ge boil+ pot ) boil+ wat]1 :i* mu/ n q rea* up to ! top ( ! pan ! *ick5 is 94 ,keep x boil+ till ! *ick5 is done1 :i* w\ld be 9 ab\t an h\r's "t aft] x beg9s to simm]4 ,remove ! scum occasionally1 & repl5i% ) wat] z x boils away2 take all ! gravy f x & put x into a small saucepan1 keep+ ! *ick5 w>m4 ,?ick5 ! gravy ) butt]1 fl\r1 & add two tablespoonfuls ( *opp$ oy/]s1 ! yolks ( two eggs boil$ h>d & m9c$ f9e1 "s season+1 & a gill ( cream4 ,boil five m9utes & di% ! f[ls4 ,ctelettes l',ec>late4 ,make a /iff =cemeat f ! brea/ ( a f[l or pheasant1 or ! two brea/s ( p>tridge or gr\se4 ,cut "s slices ( tongue into cutlet %apes4 ,take "s m tongue1 p\nd & pass x ?r\gh a sieve & mix x ) ! =cemeat4 ,season ) a little cay5ne & mu%room flav\r4 ,butt] & fill up "s cutlet m\lds ) ! =cemeat1 & /eam !m 9 ! ov54 ,!n turn out ! cutlets & place !m on a bak+ %eet4 ,glaze !m & replace !m 9 ! ov5 = a few seconds4 ,di% up alt]nately a cutlet ( tongue ) a cutlet ( =cemeat2 sauce ! :ole ) *aud-froid sauce1 & g>ni% ) *opp$ aspic & v small r$ tomatoes4 ,=c$ ,capon4 ,cut ! sk9 ( a capon d[n ! brea/1 c>efully slip ! knife d[n s z to take out all ! meat1 & mix x ) a p\nd ( beef suet cut small4 ,beat ?is toge!r 9 a m>ble mort>1 & take a p9t ( l>ge oy/]s cut small1 two an*ovies1 a %alot1 a b\quet g>ni1 a little mignonette pepp]1 & ! yolks ( f\r eggs4 ,mix all ^! well toge!r1 & lay x on ! bones2 !n draw ! sk9 ov] x1 & sew up4 ,put ! capon into a clo?1 & boil x an h\r & a qu>t]4 ,/ew a doz5 oy/]s 9 good gravy ?ick5$ ) a piece ( butt] roll$ 9 fl\r2 take ! capon out ( ! clo?1 lay x 9 its di%1 & p\r ! sauce ov] x4 ,capon la ,nant]re4 ,make a /uff+ ) ! liv] ( ! capon1 a doz5 roa/$ *e/nuts1 a piece ( butt]1 p>sley1 gre5 onions1 v little g>lic1 two yolks ( eggs1 salt & pepp]4 ,/uff ! capon1 & !n roa/ x1 cov]+ x ) butt]$ pap]4 ,:5 x is cook$1 bru% x ov] ) ! yolk ( an egg dilut$ 9 a little lukew>m batt]2 spr9kle breadcrumbs ov] all1 & let x br[n1 & s]ve ) a %>p sauce4 ,brais$ ,ducks la ,/4 ,mi*el4 ,rub "s fl\r & oil ov] a c\ple ( ducks1 & br[n !m 9 ! ov5 = a %ort "t4 ,mix toge!r a cup ( ,*ablis w9e & a cup ( bro?1 season ) pepp] & salt2 braise ! ducks till !y are t5d]4 ,*op "s mu%rooms1 *ives1 & p>sley2 mix ^! 9 ! bro? 9 :i* ! ducks 7 brais$4 ,put ! ducks to keep w>m be=e ! fire :il/ ! sauce 'r$uces4' ,dr$ge 9 a v little fl\r1 & s5d up ! ducks ) ! sauce r\nd !m4 ,duck la ,mode4 ,divide two ducks into qu>t]s1 & put !m 9 a /ewpan1 & spr9kle ov] !m fl\r1 pepp]1 & salt4 ,put into ! /ewpan sev]al pieces ( butt]1 & fry ! ducks till a nice br[n col\r4 ,remove ! fry+ fat1 & p\r 9 half a p9t ( gravy & half a p9t ( port w9e1 spr9kle 9 m fl\r1 add a b\quet g>ni1 ?ree m9c$ %alots1 an an*ovy1 & a du/ ( cay5ne4 ,let !m /ew = tw5ty m9utes1 !n place !m on a di%1 remove ! h]bs1 cle> (f ! fat1 & s]ve ) ! sauce ov] !m4 ,brais$ ,duck la ,niv]naise4 ,l9e a brais+pan ) slices ( bacon1 add ! duck1 cov] x ) bacon1 & season ) a b\quet ( p>sley1 c>rots1 ?yme1 & bay leaves2 moi/5 ) /ock & ! same quantity ( cl>et2 fix ! lid v tightly on ! pan1 & simm] ov] a sl[ fire1 ) hot coals on ! lid ( ! /ewpan4 ,cut up "s turnips into balls1 cook !m 9 butt] till br[n1 dra9 & simm] 9 br[n ?ick5+1 moi/5$ ) a little /ock4 ,:5 ! duck is cook$1 di% up1 & g>ni% ) ! turnips4 ,devill$ ,duck or ,teal4 ,indian ,recipe4 ,take a p\nd ( onions1 a piece ( gre5 g+]1 & six *illies4 ,r$uce !m to a pulp1 !n add two teaspoonfuls ( mu/>d1 pepp]1 salt1 cay5ne1 & *utney1 two tablespoonfuls ( ket*up1 & half a bottle ( cl>et4 ,cut up ! duck or teal1 & put x into ! sauce1 & let x simm] = a long "t--! duck hav+ be5 previ\sly roa/$4 ,duck la ,prov5ce4 ,rub ! duck ov] ) lemon-juice1 fry x 9 butt] = a few m9utes2 spr9kle x ) fl\r2 !n add suffici5t /ock to cov] x1 "o tablespoonful ( ket*up1 "o c>rot2 cut up two onions1 two cloves1 a b\quet g>ni1 pepp]1 & salt4 ,let ?is /ew = an h\r2 !n take out ! duck1 /ra9 ! gravy1 & remove all fat1 & add pl5ty ( mu%rooms4 ,put 9 "s /on$ & scald$ olives1 :i* boil up = t5 m9utes & di% up ) ! duck4 ,! olives %\ld h be5 soak$ ?ree h\rs previ\sly4 ,duck4 ,can>d ,pure ,p]to4 ,take a p9t ( fre%ly %ell$ peas1 boil !m 9 a little ?9 /ock1 & rub !m ?r\gh a sieve2 /ew a duck 9 /ock ) a little salt1 a doz5 pepp]corns1 half a clove ( g>lic1 six small onions1 a bayleaf1 & b\quet g>ni4 ,:5 done1 pass ! same ?r\gh a sieve1 & add to x ! pure ( peas2 r$uce ! :ole to ! consi/5cy ( ?ick cream4 ,s]ve ! duck ) ! pure ov] x4 ,salmi ( ,duck4 ,take ! giblets ( a duck & ! fle% (f ! c>case1 & ! bones1 & /ew !m 9 equal quantities ( cl>et & /ock1 salt1 pepp]1 & ?ree %alots4 ,r$uce & simm] till x is ?ick1 !n pass ?r\gh a sieve1 & take x (f ! fire be=e x boils4 ,cut up ! duck into neat pieces & lay x 9 ! /ewpan ) ! gravy4 ,squeeze juice ( /ra9$ orange ov] x1 & s]ve en pyramide4 ,/ew$ ,duck & ,turnips4 ,br[n ! duck 9 a /ewpan ) "s butt]1 peel & cut "s "y turnips into equal sizes1 & br[n 9 ! same butt]2 /ir 9 a little p[d]$ sug>1 r$uce "s /ock to a ?9 br[n sauce1 season ) salt1 pepp]1 a b\quet ( p>sley1 *ives1 half a head ( g>lic1 & a bayleaf4 ,/ew ! duck 9 ?is sauce1 & :5 half cook$ add ! turnips1 turn ! duck f "t to "t1 be+ c>eful n to break ! turnips1 cook sl[ly1 & skim (f all grease & s]ve4 ,roa/ ,goose ,/uff$ ) ,*e/nuts4 ,prep>e a goose & /uff x ) a mixture ( m9c$ bacon1 ! liv]1 salt1 pepp]1 grat$ nutmeg1 & *e/nuts1 :i* h be5 previ\sly cook$ & peel$4 ,ba/e ! goose well :il/ roa/+4 ,:5 cook$1 s]ve ) its own gravy1 & spr9kle ) salt1 pepp]1 & ! juice ( a lemon4 ,goose la ,royale4 ,hav+ bon$ ! goose1 /uff x ) ! foll[+ =cemeat3--,twelve sage leaves1 two onions1 & two apples1 all %r$ v f9e4 ,mix ) f\r ounces grat$ bread1 f\r ounces ( beef suet1 two glasses ( port w9e1 a grate ( nutmeg1 pepp]1 & salt to ta/e1 ! grat$ peel ( a lemon1 & ! beat5 yolks ( f\r eggs2 sew up ! goose & fry 9 butt] till a light br[n1 & put x into two qu>ts ( good /ock & let x /ew = two h\rs1 & till ! liquor is ne>ly consum$2 !n take up ! goose1 /ra9 ! liquor & take (f ! fat1 add a spoonful ( lemon pickle1 ! same ( br[n+ & port w9e1 a teaspoonful ( ess5ce ( an*ovy1 a little cay5ne & salt1 boil x up & p\r ov] ! goose4 ,game & ,mac>oni4 ,put "s ounces ( mac>oni into boil+ /ock1 !n add any game cut into small jo9ts ?ree p>ts cook$4 ,add "s lean raw ham1 *opp$ mu%rooms1 pepp]1 & salt4 ,game ,pie4 ,take t5 ounces ( veal & ! same ( veal fat1 & *op x v f9e1 season ) pepp]1 salt1 & cay5ne4 ,arrange ?is z a l9+ r\nd a *9a rais$ pie m\ld4 ,fill 9 ) fillets ( gr\se1 pheasant1 p>tridge1 & h>e1 /rips ( tongue1 ham1 h>d-boil$ yolks ( eggs1 button mu%rooms1 pi/a*io nuts1 truffles1 & pt de foie gras2 cov] 9 ) m ( ! m9ce1 !n put a pa/e on ! top = cook+ x 94 ,bake f two & a half to ?ree h\rs4 ,remove ! pa/e & fill ! m\ld up ) cl>ifi$ meat jelly1 p>tly cold2 let ?is set4 ,ornam5t ! top ) *opp$ aspic & alt]nate slices ( lemon & cucumb] r\nd4 ,crotons ( r$ & yell[ aspic %\ld be arrang$ at ! base ( ! m\ld4 ,game ,rissoles au ,p\let la ,c>me4 ,roll out v ?9 ?ree-qu>t]s ( a p\nd ( ,brio*e pa/e4 ,place ^u x1 two in*es f ! edge1 m9c$ f[l or game1 prep>$ z = croquets1 & roll$ up betwe5 two teaspoons 9 balls ! size ( a nutmeg4 ,place ^! an in* f ea* o!r2 egg ! pa/e all r\nd & fold ! edge ( x ov] ! balls ( m9ce4 ,press x firmly d[n1 & ) a pa/e /amp two in*es wide cut ! rissoles1 keep+ ! m9ce balls exactly 9 ! c5tre ( ea*4 ,lay !m on a hot t9 t ! pa/e may rise & fry !m 9 l>d n too hot1 turn+ !m ) a skew]4 ,!y w become q r\nd4 ,:5 ( a good gold5 col\r dra9 !m & s]ve directly1 & di% up 9 a pyramid4 ,salad ( ,game la ,francatelli4 ,boil eight eggs h>d2 %ell !m1 & cut a ?9 slice (f ! bottom ( ea*1 cut ea* into f\r l5g?wise4 ,make a v ?9 flat bord] ( butt] ab\t "o in* f ! edge ( ! di% ! salad is to be s]v$ on1 fix ! pieces ( egg upright close to ea* o!r1 ! yolk outside1 or alt]nately ! :ite & yolk1 lay 9 ! c5tre a lay] ( fre% salad1 &1 hav+ cut a fre%ly roa/$ "y gr\se into eight or t5 pieces1 prep>e a sauce z foll[s3 ,put a spoonful ( es*alots f9ely *opp$ 9 a bas91 "o ditto ( ca/or sug>1 ! yolk ( "o egg1 a teaspoonful ( *opp$ p>sley1 t>ragon1 & *]vil1 & a little salt4 ,mix 9 by degrees f\r spoonfuls ( oil & two ( :ite v9eg>4 ,:5 well mix$ put x on ice1 & :5 ready to s]ve up :ip a gill ( cream1 :i* lightly mix ) x4 ,!n lay ! inf]ior p>ts ( ! gr\se on ! salad1 sauce ov] s z to cov] ea* piece1 !n lay ov] ! salad & ! rema9d] ( ! gr\se1 sauce ov]1 & s]ve4 ,! eggs c be ornam5t$ ) a little dot ( radi% or beetroot on ! po9t4 ,an*ovy & gh]k91 cut into small diamonds1 may be plac$ betwe54 ,gr\se 9 ,aspic4 ,roa/ a brace ( gr\se1 & sk9 !m1 & mask !m ) br[n sauce 9 :i* aspic has be5 mix$4 ,cut "s pi/a*io k]nels into pretty %apes & ornam5t ! birds4 ,take a l>ge squ>e t9 m\ld 7a bak+ t9 w d71 p\r 9 a lay] ( pale aspic1 & :5 x is all b cold place ! gr\se on x brea/ d[nw>d1 "o turn$ "o way & "o ! o!r1 !n gradually fill x up ) ! aspic1 & put on ice4 ,turn out & decorate ! base ) *opp$ aspic1 truffles1 p>sley1 & tomatoes4 ,cr\/ades ( ,gr\se la ,diable4 ,cut "s fillets ( gr\se into cutlet %apes1 also "s slices ( fri$ bread2 spr9kle ! latt] ) grat$ ,p>mesan *eese4 ,put ! fillets ( gr\se on ! *ees$ bread4 ,mask !m ) a pure ( tomatoes & a t9y du/ ( cay5ne1 !n add a little m grat$ ,p>mesan1 a little p>sley1 "s breadcrumbs1 & little pieces ( butt]4 ,salam&] ov] & s]ve hot4 ,gr\se l',ecossaise4 ,take a brace ( gr\se2 put ?ree ounces ( good dripp+ or butt] inside ea*1 b n 9 ! crop4 ,put !m d[n to roa/1 & ba/e till cook$4 ,h a slice ( toa/ 9 ! pan "u !m j be=e !y are cook$4 ,p>boil ! liv]1 p\nd ) butt]1 salt1 & cay5ne1 & spread x on ! toa/4 ,gr\se la ,f9ancire4 ,take a brace ( gr\se2 boil ! liv]s = a few m9utes1 & p\nd !m 9 a mort> ) ?ree ounces ( butt]1 a little salt1 pepp]1 a grate ( nutmeg1 "o tablespoonful ( breadcrumbs1 & ?ree or f\r mu%rooms4 ,/uff ! gr\se ) ?is1 truss & roa/ !m1 & ba/e pl5tifully4 ,take "s sauce espagnole1 add a few mu%rooms & a du/ ( cay5ne4 ,let all boil up toge!r & s]ve ) ! gr\se4 ,friant9e ( ,gr\se4 ,cut ) two cutt]s1 "o l>g] ?an ! o!r1 twelve ?9 flat pieces ( pa/ry1 put on ! c5tre ( ! l>ge/ a tablespoonful ( qu5elle meat & spread x out2 9 ! c5tre ( ?is put a tablespoonful ( ! brea/ ( a gr\se1 cut up ) two ounces ( lean ham4 ,mix well & put x into a /ewpan ) ?ree-qu>t]s ( a p9t ( :ite cream sauce4 ,w>m up & let x get cold4 ,cov] ?is ) ! small] siz$ pieces ( pa/ry1 hav+ wett$ ! inside ( ea* ) yolk ( egg to make !m adh]e to ! l[e/ pa/ry1 press d[n tightly ) ! smalle/ cutt]s1 & cut ! bottom pa/ry to ! size ( ! small] cutt]4 ,egg & breadcrumb4 ,arrange !m 9 a fry+ basket & fry 9 boil+ l>d a nice br[n4 ,s]ve g>ni%$ ) fri$ p>sley4 ,gr\se ,kromesquis4 ,take ! rema9s ( cold gr\se & m9ce x v f9e4 ,mix ) x a c\ple ( tablespoonfuls ( grat$ ham or tongue4 ,divide into small sausage %apes1 dip ea* 9 batt]1 fry a pale gold5 col\r & s]ve v hot1 g>ni%$ ) crisp$ p>sley4 ,gr\se ,m>9ad$4 ,g]man ,recipe4 ,hang ! birds z long z possible1 !n pluck & draw !m & wipe _! insides ) a s(t clo?4 ,m9ce an onion2 take ab\t a doz5 pepp]corns1 tw5ty junip] b]ries1 ?ree bayleaves1 & put ^! into a gill ( v9eg>4 ,let ! gr\se soak 9 ?is = ?ree days1 turn+ !m two or ?ree times daily1 & p\r+ ! m>9ade ov] !m4 ,/uff ! birds ) turkey =cemeat & l>d ! brea/s4 ,place !m 9 front ( a cle> fire1 ba/e con/antly1 & s]ve ) slices ( lemon r\nd ! di%4 ,gr\se au ,naturel4 ,gr\se %\ld be wip$ inside1 b nev] wa%$4 ,h a brisk fire1 & :5 ! bird is truss$1 place x be=e a brisk fire1 & be=e x is tak5 d[n ! brea/ %\ld be ba/$ ) a little butt]1 & fro!d & br[n$ be=e x is s5t up4 ,a good siz$ gr\se requires ne>ly ?ree-qu>t]s ( an h\r to cook x4 ,s]ve fri$ breadcrumbs & bread sauce ) gr\se4 ,gr\se ,pie4 ,take two or ?ree gr\se1 cut (f ! w+s & legs1 & tuck ! drum/icks 9 ?r\gh a slit 9 ! ?igh2 s+e ! birds2 split !m 9 halves2 season !m ) pepp] & salt4 ,place "s pieces ( v t5d] beef/eak at ! bottom ( a pie di%1 add *opp$ mu%rooms1 p>sley1 %alot1 & two teaspoonfuls ( *utnee sauce1 & spr9kle ov] ! /eak4 ,place ! halves ( ! gr\se neatly on ! top2 add a little m season+2 moi/5 ) suffici5t gravy made f ! necks1 legs1 & w+s4 ,cov] ) puff pa/e1 & bake = ab\t an h\r & a half4 ,press$ ,gr\se4 ,boil a brace ( gr\se till v t5d]2 season1 & !n take away all ! meat & pull x out v f9e1 remov+ all sk94 ,add to ! liquor 9 :i* !y 7 boil$ a tablespoonful ( gelat9e = ea* ?ree p\nds ( gr\se1 & keep /irr+ x 9 ! boil+ liquor till x is q dissolv$2 place ! gr\se 9 a deep t9 bas91 & p\r ! liquor ov] x :il/ hot2 /ir x well1 s t ! meat may become ?or\ghly saturat$ ) ! liquor1 !n turn a plate ov] x1 put on a heavy weight1 let x get cold1 & turn out4 ,x may be made ornam5tal by boil+ eggs h>d1 halv+ !m1 & putt+ ! flat side on ! bas9 or m\ld 9 :i* ! gr\se has to be press$4 ,gr\se ,salad4 ,cut up a brace ( cold gr\se1 & let !m m>9ade 9 two tablespoonfuls ( salad oil & ! juice ( a lemon1 ) a little salt & pepp]1 & let !m rema9 9 ?is = ?ree h\rs4 ,p\nd ! yolk ( a h>d-boil$ egg v smoo?1 & mix x well ) ! yolk ( a raw egg1 a teaspoonful ( salt1 a little pepp]1 a du/ ( cay5ne1 & half a teaspoonful ( f9ely-*opp$ onion1 p\r+ 9 gradually drop by drop "s f9e salad oil2 /ir con/antly1 &1 z x ?ick5s1 add a little t>ragon v9eg>1 !n add m oil & v9eg> till !re is en\gh sauce4 ,put "s %r$ lettuce on a di%1 place "s m>9ad$ gr\se on x1 p\r ! dress+ ov]1 & g>ni% ) fillets ( an*ovies1 slices ( h>d-boil$ eggs1 & sprigs ( *]vil4 ,*op up "s sav\ry jelly1 & place r\nd x l a wrea?4 ,scallops ( ,gr\se la ,f9ancire4 ,take a brace ( gr\se1 remove ! sk91 take (f all ! fle%1 & scrape ! fle% into v f9e %r$s4 ,*op up all ! bones & necks1 & put !m into a saucepan ) an onion1 five sprigs ( ?yme1 ?ree ( p>sley1 & a small c>rot2 cov] ) wat]1 & let x boil sl[ly = ?ree h\rs1 skimm+ :5 x boils4 ,make a mixture ( ab\t half a p9t ( /ock & two ounces ( butt]1 & let boil4 ,:5 ! /ock boils take #c-a_/d ounces ( f9e ,vi5na fl\r1 & /ir x well ov] ! fire = ab\t ?ree m9utes2 !n add ! yolks ( ?ree eggs1 /irr+ ov] ! fire aga94 ,take x !n f ! saucepan1 & place x on a plate to get cool2 !n p\nd ! %r$d$ gr\se till q f9e1 us+ a gill ( cream2 n[ pass x ?r\gh a f9e sieve4 ,take a pla9 r\nd m\ld1 hold+ a p9t & a half1 butt] x1 & ornam5t ) truffles cut 9 devices4 ,cut up ?ree or f\r mu%rooms1 & mix 9 ) ! gr\se panada1 & fill ! m\ld4 ,place butt]$ pap] ov] x1 & let x /eam = half an h\r2 !n turn out & let x get cold1 & :5 cold cut x into a numb] ( scallops ( ! same size4 ,egg & breadcrumb !m1 dip !m 9 cl>ifi$ butt]1 & fry a pale gold col\r1 & s]ve on a bord] ( ma%$ potatoes4 ,make a sauce z foll[s3--,boil "o glass ( ,m>sala 9 half a p9t ( br[n sauce = five m9utes2 place 9 ! c5tre ( !m "s mu%rooms1 truffles1 & cockscombs1 & p\r sauce ov] ^!1 b d n put ! sauce ov] ! scallops4 ,gr\se ,s\ffl4 ,take ! brea/s ( two gr\se already cook$1 p\nd !m 9 a mort> ) two ounces ( fre% butt] & a v small piece ( onion4 ,pass !m ?r\gh a sieve1 add f\r eggs1 beat ! :ites to a /iff fro?1 season ) a little salt & du/ ( cay5ne4 ,place x 9 a s\ffl di%1 & bake x 9 a quick ov54 ,timbale ( ,gr\se la ,vitellius4 ,simm] a slice ( tongue 9 a /ewpan till ne>ly cook$4 ,cut x up into f9e dice1 & put x back into ! saucepan ) f\r truffles1 f\r tomatoes1 & an ounce ( butt]2 add a little cornfl\r to ?ick5 x4 ,moi/5 ) half a p9t ( /ock & a gill ( cl>et4 ,r$uce ?is1 skim (f all ! fat2 !n add "s f9ely-m9c$ gr\se1 a sprig ( p>sley1 & six an*ovies :i* h be5 soak$ 9 milk4 ,w>m ^! ov] a sl[ fire1 b d n let !m boil2 :5 done1 p\r into a fancy m\ld l9$ ) light puff pa/e4 ,bake1 turn out1 & s]ve v hot1 g>ni%$ ) crisp$ p>sley4 ,to ,cook ,h>e4 ,! great object 9 cook+ a h>e is to keep x z moi/ z possible1 & !re=e ! h>e mu/ n be put too close to ! fire 9 ! fir/ /age ( roa/+4 ,prep>e a /uff+ ( qu>t] ( a p\nd ( beef suet1 *opp$ f9ely1 two ounces ( uncook$ ham1 a teaspoonful ( *opp$ p>sley1 & two teaspoonfuls ( dri$ mix$ sav\ry h]bs2 add to ?is a qu>t] ( ! r9d ( a lemon1 *opp$ v f9e1 a du/ ( cay5ne pepp]1 salt1 five ounces ( breadcrumbs1 & two :ole eggs4 ,p\nd ?is 9 ! mort>4 ,! liv] may be m9c$ & p\nd$ 9 ) ^! +r$i5ts if fre%4 ,place ! /uff+ 9 ! h>e1 & place at a di/ance f ! fire2 h pl5ty ( dripp+ melt$ 9 ! dripp+ pan1 & ba/+ %\ld g on & be cont9u$ f ! v fir/4 ,!n z ! h>e is gett+ on1 ba/e ) good milk1 & !n ba/e well ) butt]2 put ! h>e ne> ! fire s z to fro? ! butt]1 & at ! same "t dr$ge ! h>e ) "s fl\r1 s z to get a good br[n col\r1 & s]ve good ri* gravy r\nd x ) half a glass ( port w9e 9 a ture51 & currant jelly %\ld be h&$ ) x4 ,h>e ,cutlets la ,*ef4 ,take a fre%ly-kill$ h>e1 save ! blood1 paun* & sk9 x4 ,roa/ x1 !n cut (f ! fillets & cut !m aslant & flatt5 !m4 ,put ! bones ( ! h>e into a saucepan ) two onions slic$1 "o good-siz$ c>rot1 a t9y piece ( g>lic1 two cloves1 & a b\quet g>ni1 & "o bayleaf4 ,moi/5 ) a glass ( :ite w9e1 & let all ?is /eep & /ew = an h\r2 !n pass ?r\gh a sieve1 add a qu>t] ( a boil$ ,spani% onion1 & ?ick5 ) ! blood ( ! h>e4 ,make "s h>e /uff+1 & moi/5 ) "s ( ! sauce1 & make x into cutlets4 ,to =m cutlets simil> to ! fillet cutlets1 place !m 9 a fry+-pan1 & let !m poa* 9 wat]4 ,place ! h>e fillets & ! /uff+ cutlets 9 ! pan & fry to a good col\r 9 cl>ifi$ butt]4 ,put a small piece ( ! small bones ( ! h>e 9 e cutlet & di% !m 9 a cr[n4 ,fill ! c5tre ) a mixture ( small onions1 mu%rooms1 & small pieces ( bacon1 cut into dice :i* h be5 /ew$ 9 "s ( ! sauce4 ,h& r$ currant jelly ) ?is di%4 ,h>e en ,daube4 ,fr5* ,recipe4 ,! h>e mu/ n be too high2 cut x into pieces z = jugg$ h>e4 ,rub into a /ewpan a bit ( bacon cut into squ>es2 put ! h>e into x1 toge!r ) ?yme1 bayleaf1 spices1 salt1 pepp]1 & z mu* g>lic z w g on ! po9t ( a knife4 ,add a little bacon r9d blan*$ & cut into ! %ape ( loz5ges4 ,:5 ! :ole has a uni=m col\r1 moi/5 ) a good glass ( :ite w9e1 put on a close lid1 & /ew = f\r h\rs ^u hot c9d]s4 ,:5 ready to be s]v$1 p\r away ! l>d1 ! spice1 & ! fat1 & add a little ess5ce ( ham1 & s5d to table hot4 ,h>e ,d]rynane ,fa%ion4 ,take ?ree or f\r eggs1 a p9t ( new milk1 a c\ple ( h&fuls ( fl\r1 ?ree yolks4 ,make !m into a batt]1 & :5 ! h>e is roa/+ ba/e x well1 repeat+ ! op]ation till ! batt] ?ick5s & =ms a coat+ all ov] ! h>e4 ,?is %\ld be all[$ to br[n b n to burn4 ,filet de ,livre la ,muette4 ,cut a h>e into fillets & /ew !m ) a m9ce ( *ick5s' liv]s1 truffles1 %alots 9 a ri* br[n gravy ) a tumbl]ful ( *ampagne 9 x4 ,gteaux de ,livre4 ,m9ce ! be/ p>ts ( a h>e ) a little mutton suet4 ,season ! m9ce highly ) h]bs & good /ock4 ,p\nd x 9 a mort> ) "s r$ currant jelly & make up into small cakes ) raw eggs4 ,fl\r & fry !m & di% !m 9 a pyramid4 ,h>e la ,matanzas4 ,paun*1 sk91 & clean a h>e m>9ad$ 9 v9eg> = a c\ple ( days ) f\r onions slic$1 ?ree %alots1 a c\ple ( sprigs ( p>sley1 pepp] & salt4 ,aft] two days take ! h>e out & dra9 x4 ,f>ce x ) a /uff+ made ( ! fle% ( a *ick51 ?ree :ole eggs1 ! liv]1 & a slice ( bacon1 all f9ely *opp$1 mix$ & season$ ) pepp]1 salt1 & a b\quet g>ni4 ,n[ put ! h>e 9 a /ewpan ) slices ( bacon all ov] x1 "s slic$ c>rots1 two onions /uck ) cloves1 & half a p9t ( consomm4 ,put "s live coals on ! lid ( ! saucepan & let x cook = ?ree h\rs4 ,h>e la ,mode4 ,sk9 ! h>e & cut x up 9 into jo9ts & l>d ) f9e fillets ( bacon2 place 9 an e>!nw>e pot1 ) "s slices ( salt pork1 *opp$ bacon1 salt1 mix$ spice1 a piece ( butt]1 & half a p9t ( port w9e2 lay two or ?ree %eets ( butt]$ pap] ov] x2 fix on ! lid tightly & simm] ov] a sl[ fire4 ,:5 ne>ly done1 /ir 9 ! blood1 boil up & s]ve4 ,jugg$ ,h>e4 ,h a wide-m\!d /one j>1 & put into x "s good br[n gravy free f fat4 ,next cut up ! h>e into neat jo9ts2 fry ^! jo9ts 9 a little butt] to br[n !m a little4 ,h ! j> made hot by plac+ x 9 ! ov51 & h a clo? ready to tie ov] its m\?4 ,put ! jo9ts already br[n$ into ! j>1 & let x /& = fifte5 m9utes on ! dress]4 ,aft] ?is has /ood "s "t untie ! j> & add ! gravy1 ) a du/ ( c9namon1 six cloves1 two bayleaves1 & ! juice ( half a lemon4 ,! gravy %\ld h onion made 9 x1 & %\ld be ?ick5$ ) a little arr[root4 ,a w9eglassful ( port %\ld be add$1 & a good spoonful ( r$ currant jelly %\ld be dissolv$ 9 x4 ,next place ! j> up to its neck 9 a l>ge saucepan ( boil+ wat]1 only tak+ c>e ! j> is well ti$ d[n4 ,let x rema9 9 ! boil+ wat] f an h\r to an h\r & a half4 ,/uff+ balls1 made ) ! same z ! /uff+ = roa/ h>e1 roll$ into small balls ! size ( m>bles & ?r[n into boil+ fat1 %\ld be s]v$ ) x4 ,to ,roa/ ,l&rail4 ,?is bird %\ld be truss$ l a snipe1 & roa/$ quickly at a brisk b n a fi]ce fire = ab\t fifte5 or sixte5 m9utes4 ,x %\ld be di%$ on fri$ breadcrumbs1 & gravy s]v$ 9 a ture54 ,cr\/ade ( ,l>ks4 ,bone two doz5 l>ks1 season1 & put into ea* a piece ( pt de foie gras 7truffl$74 ,roll ! l>ks up into a ball1 put !m 9 a pudd+ bas91 season !m ) salt & pepp]1 & p\r ?ree ounces ( cl>ifi$ butt] ov] !m1 & bake 9 a hot ov5 = a qu>t] ( an h\r4 ,di% !m 9 a fri$ bread cr\/ade1 made by cutt+ ! cru/ f a /ale loaf ab\t eight in*es long1 :i* mu/ be scoop$ out 9 ! c5tre & fri$ 9 hot l>d or butt] till x is a good br[n4 ,dra9 x1 & !n place x 9 ! c5tre ( a di%1 /ick+ x !re ) a little :ite ( egg4 ,put x into ! ov5 to get hot2 !n put ! l>ks into x1 & let x get cold4 ,g>ni% ) truffles & aspic jelly4 ,l>ks la ,macdo9e4 ,take a doz5 l>ks1 fill !m ) =cemeat made ( liv]s1 a little veal & fat bacon1 a dess]tspoonful ( sweet h]bs2 pepp] & salt to ta/e1 & p\nd all well toge!r 9 a mort>1 & !n /uff ! birds ) x4 ,lay ! l>ks into a deep di%1 p\r ov] !m a p9t ( good gravy1 & bake 9 a mod]ate ov5 = a qu>t] ( an h\r4 ,h a pyramid ( ma%$ potatoes ready1 & arrange ! l>ks r\nd x1 & g>ni% ) a macdo9e ( mix$ vegetables4 ,l>k ,pie4 ,pluck1 s+e1 & flatt5 ! backs ( two doz5 l>ks1 p\nd ! trail & liv]s 9 a mort> ) scrap$ bacon & a little ?yme1 /uff ! l>ks ) ?is1 & wrap ea* 9 a slice ( fat bacon4 ,l9e a pla9 m\ld ) pa/e1 fill x ) ! l>ks1 spr9kle !m ) salt & pepp]1 spread butt] all ov] !m1 & add two small bayleaves2 cov] ) pa/e1 & bake = two h\rs & a qu>t]4 ,c be eat5 hot or cold4 ,x mu/ be turn$ out ( ! m\ld4 ,salmi ( ,l>ks la ,macdo9e1 cold4 ,take a doz5 l>ks1 bone & /uff !m ) pt de foie gras1 & make !m z ne>ly z possible ( ! same size & %ape4 ,make half a p9t ( br[n sauce1 add+ a glass ( %]ry1 a little mu%room ket*up1 & an ounce ( glaze2 boil toge!r1 & r$uce "o half1 add+ a c\ple ( spoonfuls ( tomato juice2 pass ?r\gh a sieve1 &1 :5 ne>ly cold1 add a gill ( melt$ aspic4 ,mask ! l>ks1 & place !m 9 a saut pan1 & cook !m2 take !m out & remove neatly any surplus sauce1 & di% !m 9 ! entre di% 9 a circle4 ,take ! cont5ts ( a t9 ( macdo9e ( vegetables boil$ t5d] 9 a qu>t ( wat]1 add a du/ ( salt1 a saltspoonful ( sug>1 & a piece ( butt] ! size ( a walnut2 /ra9 (f1 &1 :5 cold1 toss !m 9 two tablespoonfuls ( liquid aspic jelly4 ,?is macdo9e %\ld be pil$ up high & s]v$ 9 ! c5tre4 ,g>ni% ) *opp$ aspic r\nd ! l>ks1 & sippets ( aspic beyond ?is4 ,l>k ,puffs4 ,make "s puff pa/e1 & take half a doz5 l>ks1 & br[n !m 9 a /ewpan ) a little butt]2 !n take !m out & dra9 !m1 & put into ! body ( ea* bird a small lump ( fre% butt]1 a little piece ( truffle1 pepp] & salt1 & a tablespoonful ( ?ick cream4 ,truss ea* l>k1 & wrap x 9 a slice ( fat bacon2 cov] x ) puff pa/e roll$ out to ! ?ickness ( a qu>t] ( an in*1 & %ape x neatly2 put ! puffs 9 a butt]$ t91 & bake 9 a brisk ov5 = t5 m9utes4 ,lev]et la ,m9ute4 ,sk91 draw1 & cut a lev]et into jo9ts2 toss 9 a saucepan ) butt]1 salt1 pepp]1 & a b\quet g>ni4 ,:5 ne>ly cook$1 add "s *opp$ mu%rooms1 es*alots1 p>sley1 a tablespoonful ( fl\r1 a gill ( /ock1 & a gill ( cl>et2 z soon z x boils1 p\r into a di% & s]ve4 ,lev]et la ,nol4 ,take a lev]et1 cut (f ! fillets & toss !m 9 ! ov5 9 a saut-pan 9 butt]2 :5 cold1 slice ^! fillets 9 %r$s z = ,juli5ne vegetables4 ,%r$ likewise "s truffles1 mu%rooms1 & tongue1 & b9d ^! toge!r ) two tablespoonfuls ( good /ock1 9 :i* a glass ( port has be5 put1 two cloves1 ! peel ( a ,seville orange1 & a few mu%rooms2 ?ick5 ) butt] & fl\r & tammy4 ,make "s game =cemeat ) ! legs1 & ) x l9e "s little m\lds2 fill up ! empty space ) ! %r$d$ game & vegetables & !n cov] ) a lay] ( =cemeat4 ,poa* ^! m\lds 9 a deep saut-pan1 & :5 done di% !m up r\nd a ragot compos$ ( truffles1 mu%rooms1 qu5elles1 & cockscombs4 ,sauce ! entre ) gravy made f ! bones & ?ick5$4 ,?is entre may be s]v$ cold1 :5 x %\ld be mix$ ) aspic1 & g>ni%$ ) x also4 ,salmi ( ,moor ,f[l or ,wild ,duck4 ,c>ve ! birds v neatly1 & /rip e p>ticle ( sk9 & fat f ! legs1 w+s1 & brea/s1 braise ! bodies well & put !m ) ! sk9 & o!r trimm+s into a v clean /ewpan4 ,add two or ?ree slic$ %alots1 a bayleaf1 a small blade ( mace & a few pepp]corns1 !n p\r 9 a p9t ( good veal gravy1 & boil briskly till r$uc$ ne>ly half1 /ra9 ! gravy1 press+ ! bones well1 skim (f ! fat1 add a du/ ( cay5ne & squeeze 9 a few drops ( lemon2 heat ! game v gradually 9 x1 b x mu/ n be all[$ to boil4 ,place sippets ( fri$ bread r\nd ! di%1 arrange ! birds 9 a pyramid1 give ! same a boil & p\r ov]4 ,a c\ple ( w9eglasses ( port or cl>et %\ld be mix$ ) ! gravy4 ,ortolans 9 ,cases4 ,bone z _m ortolans z are requir$1 h ready ab\t ?ree ra%]s ( bacon *opp$ f9e1 :i* mu/ be put into a saut-pan ) two %alots1 "o bayleaf1 a b\quet g>ni1 half a teaspoonful ( black pepp] & salt to ta/e4 ,^! mu/ be fri$ till col\r$2 !n add half a p\nd ( calf's liv]1 cut small1 & fri$ till br[n2 next place !m 9 a mort> & p\nd !m well1 add ! yolks ( ?ree h>d boil$ eggs & "s truffle cutt+s1 p\nd aga91 & pass ?r\gh a sieve2 /uff ! ortolans ) ?is =cemeat1 roll !m up1 & place !m 9 a well-oil$ pap] case1 & !n bake 9 a quick ov54 ,p\r ov] ea* case be=e s]v+ a gravy made f ! bones & trimm+s ( ! birds1 half a p9t ( ri* gravy & a glass ( cl>et1 :i* %\ld be r$uc$ "o half3 s5d to table z hot z possible4 ,ortolans la ,prig\rd9e4 ,cov] ! ortolans ) slices ( bacon1 & cook !m 9 a ba9-m>ie moi/5$ ) /ock & lemon juice4 ,take z _m truffles z !re are ortolans1 scoop out ! c5tres & boil !m 9 *ampagne 7,saumur w d74 ,:5 done1 p\r a little pure ( game into ea* truffle1 add ! ortolans1 w>m = a few seconds 9 ! ov51 & s]ve4 ,ortolans aux ,truffes4 ,take z _m ev5 l>ge-siz$ truffles z ortolans2 make a l>ge r\nd hole 9 ! middle ( ea* truffle1 & put 9 x a little *ick5 =cemeat4 ,cut (f ! heads1 necks1 & feet ( ! birds1 season ) salt & pepp]1 & lay ea* bird on its back 9 "o ( ! truffles4 ,arrange !m 9 a /ewpan1 lay ?9 slices ( bacon ov] !m1 p\r ov] !m "s good /ock1 into :i* a gill ( ,madeira has be5 p\r$1 & !n simm] !m v g5tly = tw5ty-five m9utes4 ,di% ! ortolans on toa/1 & /ra9 ! gravy ov] !m4 ,p>tridges la ,b>b>ie4 ,truss ! birds1 & /uff !m ) *opp$ truffles & rasp$ bacon1 season$ ) salt & pepp] & a t9y du/ ( cay5ne4 ,cut small pieces ( truffles 9 ! %ape ( nails2 make holes ) a p5knife 9 ! brea/s ( ! birds2 wid5 ! holes ) a skew]1 & fill !m ) ! truffles2 let ?is decoration be v regul>4 ,put !m into a /ewpan ) slices ( bacon r\nd !m1 & good gravy p\r$ 9 en\gh to cov] ! birds4 ,:5 !y h be5 /ew$ = tw5ty m9utes glaze !m2 di% !m up ) a ,f9ancire sauce 7see ',entres la ,mode'74 ,p>tridge ,blancmang] aux ,truffes4 ,boil a brace ( p>tridges & let !m get cold4 ,melt ab\t a p9t ( aspic jelly & take a pla9 r\nd qu>t m\ld & p\r ab\t a gill ( aspic jelly into x to mask x by turn+ ! m\ld r\nd & r\nd 9 ! h&s till ! inside has be5 entirely cov]$ by ! jelly1 p\r away any t does n adh]e1 & place ! m\ld on ice at once4 ,cut a few l>ge truffles 9 slices & ornam5t ! bottom ( ! m\ld ) a />1 p\r on ab\t two tablespoonfuls ( a little cold liquid aspic4 ,put into a /ewpan a p9t ( aspic & :isk x till x becomes :ite z cream1 !n mask ! m\ld ) ?is2 p\r 9 en\gh to half fill x1 !n turn x r\nd & r\nd1 cov]+ all ! inside ( ! m\ld1 p\r+ out any sup]fluity4 ,sk9 ! p>tridges & cut (f all ! meat & *op x up3 !n p\nd x ) a gill ( cream 9 ! mort>1 & !n rub ?r\gh a f9e wire sieve4 ,place ?is 9 a l>ge /ewpan1 add half a p9t ( cream1 & mix x ) ! p>tridge meat4 ,collect ! aspic jelly1 melt x1 & :ip x up & add x to ! p>tridge2 !n fill ! m\ld ) ?is & p\r 9 a little liquid aspic2 place on ice4 ,to s]ve ?is1 dip x into w>m wat] ! same z a m\ld ( jelly1 turn x out1 & g>ni% ) aspic crotons alt]nately ) v small tomatoes2 ar\nd ! top arrange a wrea? ( *]vil4 ,p>tridges la ,barnaise4 ,wipe ! inside ( ! p>tridges ) a damp clo?4 ,cut (f ! heads1 & truss ! legs l boil$ f[ls4 ,put !m into a /ewpan ) two tablespoonfuls ( oil & a piece ( g>lic ! size ( a pea1 & %ake !m ov] a cle> fire till slightly br[n$ all ov]4 ,!n p\r ov] !m two tablespoonfuls ( /rong /ock1 "o glassful ( %]ry1 & two tablespoonfuls ( pres]v$ tomatoes1 ) a little salt & pl5ty ( pepp]4 ,simm] all g5tly toge!r until ! p>tridges are done en\gh1 & s]ve v hot4 ,! sauce %\ld be highly season$4 ,blanquette ( ,p>tridge aux ,*ampignons4 ,raise ! fle% ( a cold p>tridge1 take (f ! sk92 cut ! fle% into scallops2 put "s vel\t sauce 9 a /ewpan ) half a basket ( mu%rooms sk9n$ & slic$4 ,r$uce ! sauce till v ?ick1 add+ en\gh cream to make x :ite4 ,?r[ x ov] ! p>tridge scallops1 to :i* add a few mu%rooms4 ,broil$ ,p>tridges4 ,take (f ! heads & prep>e !m z if = ! spit4 ,break d[n ! brea/ bone & split !m entirely up ! back & lay !m flat4 ,%r$ an es*alot z f9e z possible & mix x ) breadcrumbs4 ,dip ! p>tridges 9 cl>ifi$ butt] & cov] inside & outside ) ! crumbs4 ,broil !m ov] a cle> fire1 turn+ !m frequ5tly = a qu>t] ( an h\r1 & s]ve !m up ) mu%room sauce4 ,*>treuse ( ,p>tridges4 ,boil "s c>rots & turnips sep>ately1 & cut !m into pieces two in*es long & ?ree qu>t]s ( an in* 9 diamet]4 ,braise a c\ple ( small summ] cabbages1 dra9 well1 & /ir ov] ! fire till q dry2 !n roll !m on a clo? & cut !m into pieces ab\t two in*es long & an in* ?ick4 ,roa/ a brace ( p>tridges1 & cut !m into neat jo9ts4 ,butt] a pla9 entre m\ld1 l9e x at ! bottom & ! sides ) butt]$ pap] to =m a sort ( wall1 !n fill x up ) cabbage & ! pieces ( p>tridge 9 alt]nate lay]s4 ,/eam ! *>treuse to make x hot1 turn x out ( ! m\ld ^u an entre di%1 & g>ni% ) turnips1 c>rots1 & ,fr5* beans4 ,s5d good br[n sauce to table ) x4 ,p>tridges aux ,*\x4 ,truss a brace ( p>tridges = boil+1 & m9ce ab\t half a p\nd ( fat bacon or pork1 & put x into a saucepan on ! fire2 :5 x is boil+1 imm]se ! birds quickly1 & saut !m till nicely col\r$4 ,h ready a small savoy1 :i* has be5 well wa%$ & dra9$1 *op x up & place x 9 ! saucepan ) ! p>tridges1 a b\quet g>ni1 two pork sausages1 pepp] & salt to ta/e2 add ab\t half a p9t ( /ock1 & let all simm] toge!r = two & a half h\rs4 ,:5 ready to s]ve1 remove ! b\quet g>ni1 & s]ve ! *opp$ cabbage r\nd ! birds1 & ! sausages split & divid$ into f\r pieces ea*4 ,cold ,glaz$ ,fillets ( ,p>tridge4 ,roa/ a brace ( p>tridges1 fillet !m1 p\nd ! meat f ! c>cases 9 a mort> ) truffles & mu%rooms2 simm] ! bones 9 "s v9 de ,grave1 ) truffle trimm+s1 %alots1 & a bayleaf1 :i* r$uce on ! fire to ab\t ?ree-qu>t]s ! quantity2 squeeze ?r\gh a clo?1 add two tablespoonfuls ( cle> /ock to x1 & /ir half ( x into ! p\nd$ meat2 mix x ?or\ghly1 & /ir x until x boils2 pass x ?r\gh a tammy1 & leave to get cold4 ,arrange ! fillets1 ) a tomato cut ! same %ape betwe5 ea* "o1 9 a circle r\nd an entre di%2 fill ! c5tre ) ! pure1 cov] ! :ole ) ! rema9d] ( ! sauce1 & g>ni% ) crotons ( aspic jelly4 ,p>tridges la ,cussy4 ,remove all ! bones f ! birds except ! ?igh bones & legs1 /uff !m ) a =cemeat compos$ ( *opp$ sweetbread1 mu%rooms1 truffles1 & cockscombs :i* h be5 boil$2 sew up ! birds to _! orig9al %ape1 hold !m ov] hot coals till ! brea/s are q firm1 & cov] !m ) butt]$ pap]4 ,l9e a /ewpan ) a slice ( ham1 two or ?ree onions1 c>rots1 a b\quet g>ni1 a little scrap$ bacon1 ! p>tridge bones :i* h be5 p\nd$1 salt1 & pepp]2 moi/5 ) /ock4 ,z soon z ! vegetables get s(t1 add ! p>tridges1 & simm] ov] a sl[ fire4 ,:5 done1 di% up ! birds1 pass ! sauce ?r\gh a tammy1 skim (f ! fat1 r$uce1 & add a few truffles or slices ( mu%rooms1 & p\r ov] ! p>tridges4 ,p>tridges ) ,mu%rooms4 ,take a brace ( birds1 & prep>e ab\t half a p\nd ( button mu%rooms1 & place !m 9 a /ewpan ) an ounce & a half ( melt$ butt]2 add a slight spr9kl+ ( salt & cay5ne1 & let !m simm] = ab\t n9e m9utes1 !n turn out all into a plate1 & :5 q cold put x into ! bodies ( ! p>tridges2 sew & truss !m securely & roa/ !m 9 ! usual way1 & s]ve ei!r mu%room sauce r\nd !m1 or !y c be s]v$ up ) _! own gravy only1 & bread sauce h&$4 ,p>tridge ,pie4 ,cut ! brea/s & legs (f two or ?ree birds1 spr9kle !m ) pepp] & salt1 & cook !m 9 ! ov5 smo!r$ 9 butt]1 & cov]$ ) a butt]$ pap]4 ,p\nd ! c>cases1 & make !m into good gravy1 b d n ?ick5 x4 ,take ! liv]s ( ! birds ) an equal quantity ( calf's liv]1 m9ce bo?1 & toss !m 9 butt] ov] ! fire = a m9ute or two2 !n p\nd !m 9 a mort> ) an equal quantity ( bacon1 two %alots p>boil$1 ) pepp]1 salt1 p[d]$ spice1 & sweet h]bs to ta/e4 ,:5 well p\nd$1 pass x ?r\gh a sieve2 put a lay] ( =cemeat into a pie-di%1 arrange ! pieces ( p>tridge on x1 fill+ up ! int]/ices ) ! =cemeat2 !n p\r 9 z mu* gravy z is requir$1 put on ! pa/e cov]1 & bake = an h\r4 ,:5 done1 a little m boil+ hot gravy may be introduc$ ?r\gh ! hole 9 ! c5tre ( ! cru/4 ,a little melt$ aspic jelly may be add$ to ! gravy4 ,p>tridge ,pudd+4 ,take a brace ( well-kept p>tridges1 cut !m into neat jo9ts & sk9 !m2 l9e a qu>t pudd+ bas9 ) suet cru/1 place a ?9ni% slice ( rump /eak at ! bottom ( ! di% cut into pieces1 put 9 ! pieces ( p>tridge1 season ) pepp] & salt1 & p\r 9 ab\t a p9t ( good d>k /ock well cl>ifi$ f fat1 !n put on ! cov] & boil 9 ! usual way4 ,p>tridges la ,re9e4 ,truss a brace ( p>tridges = boil+1 fill !m ) good game =cemeat1 ) two or ?ree truffles cut up 9 small pieces1 & tie ?9 slices ( fat bacon ov] !m4 ,slice a small c>rot into a /ewpan ) an onion1 f\r or five /icks ( cel]y1 two or ?ree sprigs ( p>sley1 & an ounce ( fre% butt]4 ,place ! p>tridges on ^!1 brea/s upp]mo/1 p\r ov] !m half a p9t ( good /ock1 cov] ) a r\nd ( butt]$ pap]1 & simm] z g5tly z possible till ! p>tridges are done en\gh4 ,/ra9 ! /ock1 free x c>efully f grease1 ?ick5 x ) a little fl\r & z mu* br[n+ z is necess>y2 flav\r ) a little cay5ne1 half a doz5 drops ( ess5ce ( an*ovy1 & a tablespoonful ( %]ry4 ,/ir ?is sauce ov] a g5tle fire till x is on ! po9t ( boil+1 !n p\r x ov] ! p>tridges already di%$ up on toa/1 & s]ve in/antly4 ,salmi ( ,p>tridge la ,*asseur4 ,take a c\ple ( cold roa/ p>tridges--!y %\ld be r "u-cook$--cut into neat jo9ts1 remov+ all sk9 & s9ew1 & lay ! pieces 9 a /ewpan ) f\r tablespoonfuls ( salad oil1 six tablespoonfuls ( cl>et1 ! /ra9$ juice ( a lemon1 salt1 pepp]1 & cay5ne to ta/e4 ,simm] g5tly = a few m9utes till ! salmi is hot ?r\gh\t1 !n s]ve directly4 ,g>ni% ) fri$ sippets4 ,scallop$ ,p>tridges4 ,take ! fillets ( a brace ( p>tridges1 saut !m 9 butt] till firm1 dra9 !m1 & put 9 "s good game /ock & two tablespoonfuls ( ,allemagne sauce2 :5 boil+ put 9 ! scallop$ p>tridges1 ) two or ?ree peel$ mu%rooms1 a small piece ( butt]1 & ! juice ( half a lemon4 ,di% up ! scallops 9 a circle1 & fill ! same 9 ! c5tre4 ,p>tridges la ,si]ra ,mor5a4 ,take a brace ( p>tridges prop]ly truss$2 cut into dice "o in* ?ick a little less ?an half a p\nd ( bacon1 & put !m 9 ! /ewpan2 cut two l>ge onions 9 qu>t]s1 take six :ole black pepp]s1 a little salt1 "o bayleaf1 half a gill ( v9eg>1 "o gill ( port w9e1 "o gill ( wat]1 "o tablespoonful ( salad oil1 & put all ^! +r$i5ts into ! /ewpan2 put on ! lid1 & cov] ! /ewpan ) half a %eet ( br[n kit*5 pap]2 put ! /ewpan on a sl[ fire to /ew = two h\rs2 !n take out ! p>tridges & di% !m & put r\nd "s ( ! qu>t]s ( onions :i* h be5 /ew$4 ,pass ! gravy ?r\gh a sieve & s5d to table4 ,p>tridge ,s\ffl4 ,roa/ a p>tridge1 *op & p\nd ! fle% 9 a mort> ) a few spoonfuls ( ,b*amel sauce & a small piece ( butt]4 ,season well2 mix ) ?is f\r eggs1 & /ra9 ! :ole ?r\gh a sieve into a bas94 ,beat ! :ites ( ! eggs /iffly1 & mix lightly ) ! pure4 ,put all into ! s\ffl di%1 & let x bake 9 ! ov5 = tw5ty m9utes4 ,cov] ! top ) a piece ( pap] to prev5t its burn+4 ,p>tridge ,s\ffl4 ,ano!r way4 ,sk9 a brace ( cold roa/ p>tridges1 cut (f all ! meat1 & p\nd x 9 a mort> ) ! birds' liv]s2 w>m up 9 a saucepan ) a little r$uc$ /ock1 & pass ?r\gh a tammy4 ,break up ! bones & put !m into a saucepan ) a good br[n sauce & /ock1 & r$uce till ne>ly a glaze2 add ! p>tridge pure & half an ounce ( butt]1 two yolks ( eggs1 & ! two :ites :ipp$1 :i* mu/ be /irr$ 9 gradually2 p\r into a s\ffl di%1 & bake z soon z ! s\ffl has ris5 suffici5tly4 ,s]ve x at once4 ,p]dreaux en ,surprise4 ,take two roa/$ p>tridges1 cut out ! :ole ( ! brea/s 9 a squ>e piece1 s z to make a squ>e ap]ture1 clean away all ! spongy sub/ance f ! int]ior1 & make a salpicon to be put inside ! birds z foll[s3--,cut into v small dice ! fle% tak5 out ( ! birds1 also "s truffles & pepp] & salt4 ,put ^! into a little vel\t sauce1 & ) ?is /uff ! birds4 ,dip !m into eggs & breadcrumbs put "s bits ( butt] all ov]1 & fry !m ( a nice col\r4 ,di% up & s]ve ) ,espagnole sauce4 ,/ew$ ,p>tridges4 ,l>d a brace ( p>tridges1 & place !m 9 a /ewpan ) onions1 c>rots1 ra%]s ( bacon1 a b\quet g>ni1 & equal quantities ( /ock & light cl>et1 & simm] ov] a sl[ fire1 skimm+ con/antly4 ,:5 done1 di% up ! p>tridges1 r$uce ! sauce1 & pass ?r\gh a sieve & p\r ov] ! birds4 ,p>tridge la ,t\ss5el4 ,take a brace ( p>tridges1 /uff !m ) ! liv]s ( ! birds m9c$ up toge!r ) butt] & "s truffles :i* h be5 cook$ 9 *ampagne2 wrap ea* bird up 9 a figleaf or v9eleaf1 & ov] ^! place a %eet ( butt]$ pap]4 ,!n put ! birds on ! spit1 & roa/ till ab\t ?ree-f\r?s cook$2 !n take (f ! spit1 & "u ! f\r memb]s ( ea* bird spread a mixture ( breadcrumb work$ into a f>ce ) pepp]1 butt]1 p>sley1 %alot1 & grat$ nutmeg4 ,replace ! birds on ! spit1 & let !m f9i% roa/+1 ba/+ !m cont9ually alt]nately ) bro? & *ampagne4 ,^! dripp+s1 to :i* ! grat$ peel ( "o lemon & ! juice ( a ,seville orange are add$1 =m ! sauce to be s]v$ ) x4 ,p>tridge ,t>tlets4 ,b\*es de ,p]dreaux4 ,take ! brea/s ( two cook$ p>tridges1 ab\t six ounces1 & cut into v small pieces4 ,m9ce two ounces ( lean ham1 "o truffle1 & six mu%rooms2 /ir ?is mixture into a gill ( :ite sauce4 ,butt] n9e small m\lds1 l9e !m neatly ) ?is mixture1 smoo? well ov] ) a hot wet knife1 fill 9 ) m9c$ p>tridge1 coat !m neatly ov] ! top ) ! qu5elle meat1 /eam !m = tw5ty m9utes2 di% on a circle ( ma%$ potato1 p\r good :ite sauce ov] & r\nd !m1 & s]ve ,fr5* beans or tomatoes 9 ! c5tre4 ,p>tridge la ,vniti5ne4 ,put a brace ( p>tridges into a /ewpan ) butt]1 two glasses ( ,*ablis1 & two glasses ( /ock1 add a b\quet g>ni1 v little g>lic1 two cloves1 salt & pepp]2 let !m simm] g5tly4 ,take !m (f :5 done1 pass ! gravy ?r\gh a sieve1 add a little butt] & fl\r to ?ick5 x1 a small piece ( glaze1 a little cay5ne & salt4 ,p\r ! sauce ov] ! p>tridges1 & cov] ov] all ) two spoonfuls ( grat$ ,p>mesan *eese2 put a few breadcrumbs & pieces ( cl>ifi$ butt] on ?is1 & set ! :ole on a bak+ %eet 9 ! ov54 ,br[n ! birds well1 & s]ve ) sauce espagnole or sauce piquante4 ,p9tail4 ,?is bird %\ld be roa/$ at a cle> quick fire1 well fl\r$ :5 fir/ laid d[n1 turn$ briskly1 & ba/$ ) butt] con/antly4 ,x takes ab\t tw5ty-five m9utes to roa/1 & !n x %\ld be laid d[n be=e ! fire = two or ?ree m1 :5 x w yield a v ri* gravy4 ,score ! brea/1 & spr9kle a little cay5ne on x1 & s5d cut lemon up to table to h& ) x4 ,boil$ ,pheasant4 ,cov] ) butt]$ pap] & simm] z g5tly z possible till x is done en\gh4 ,p\r ei!r cel]y1 hors]adi%1 oy/]1 or s\bise sauce ov] x1 & s]ve m 9 a ture54 ,b\d9s ( ,pheasant la ,ri*elieu4 ,take a cold pheasant & pick ! meat f x2 remove ! sk9 & s9ews1 & p\nd ! fle% 9 a mort> to a smoo? pa/e4 ,mix its weight ) ! same quantity ( p\nd$ potatoes or panada & six ounces ( fre% butt]4 ,mix ^! ?or\ghly1 p\nd !m toge!r1 & season highly ) salt & cay5ne1 & a trifle ( mace4 ,b9d toge!r ) ! yolks ( f\r eggs1 "o at a "t1 two tablespoonfuls ( :ite sauce1 & la/ ( all two tablespoonfuls ( boil$ onions *opp$ small4 ,spread ?is mixture out on a di%1 & make x up into small cutlets ab\t ?ree in*es long1 two in*es wide1 & a qu>t] ( an in* ?ick4 ,drop ^! c>efully into v hot wat]1 & poa* !m g5tly = a few m9utes4 ,! wat] mu/ n boil4 ,take !m up1 dra91 & let !m get cold2 !n egg & breadcrumb !m1 & fry !m 9 hot butt] a nice pale col\r4 ,make a gravy by peel+ & fry+ f\r onions 9 butt] till lightly br[n$1 dr$ge an ounce ( fl\r ov] !m1 & p\r ^u !m half a p9t ( /ock1 a glassful ( cl>et1 ! bones ( ! pheasant1 & pepp] & salt4 ,simm] ov] fire = tw5ty m9utes1 /ra9 ?r\gh sieve1 & x is ready = use4 ,s]ve ! b\d9s 9 a circle ) ! gravy r\nd4 ,pheasant la ,bonne ,femme4 ,put a well-hung pheasant 9 a butt]$ /ewpan ) ?ree ounces ( good beef dripp+ & six ounces ( ham cut into dice4 ,let ! pheasant fry ov] fire till x is nicely & lightly br[n$1 !n add a tablespoonful ( *utnee & ?ree l>ge ,spani% onions cut 9 r+s2 cov] ! saucepan1 & let x simm] till all are cook$4 ,take up ! bird & put x on a di%1 beat ! onions ov] ! fire = t5 m9utes1 season ) pepp] & salt1 & s]ve r\nd ! pheasant4 ,pheasant la ,brillat-,sav>94 ,hang a pheasant till t5d]1 pluck1 draw1 & l>d x c>efully4 ,bone & draw two woodcocks1 keep ! trail sep>ate1 ?r[ away ! gizz>ds1 *op up ! meat ) beef m>r[ :i* has be5 cook$ by /eam1 scrap$ bacon1 pepp]1 salt1 mix$ h]bs & truffles2 fill ! pheasant ) ?is /uff+1 :i* fix 9 ) a piece ( bread ! %ape ( a cork & tie x r\nd ) f9e ?read4 ,lay a ?ick slice ( bread two in*es broad] ?an ! pheasant 9 ! dripp+ pan2 p\nd ! tail ( ! woodcock 9 a mort> ) truffles1 add an*ovy1 a little scrap$ bacon1 & a lump ( fre% butt]2 spread a ?ick lay] on ! bread1 roa/ ! pheasant ov] x s z to cat* all ! dripp+ & di% up on x4 ,crme ( ,pheasants la ,mod]ne4 ,take two pheasants1 remove ! sk9 f ! brea/1 & cut f ea* ! two l>ge fillets & ! two "u ones2 remove e p>ticle ( ! :ite fle% t did n come away ) ! fillets1 leav+ ! legs & p9ions on ! c>cases4 ,spread ea* fillet on a bo>d & ) a knife scrape ! fle% f ! sk9 ( ! fillet4 ,:5 ! fle% is remov$ f ! f\r l>ge fillets & f ! f\r small] ones1 & little remnants ga!r$ f ! c>cases1 place !m 9 a mort> & p\r 9 a gill ( cream & p\nd well = a few m9utes1 !n rub ?r\gh clean wire sieve1 place x back 9 ! mort> & keep add+1 a gill at a "t1 m cream until "o p9t ( cream is us$ up2 n[ take two pla9 cyl9d] m\lds1 well butt]$ & ornam5t$ accord+ to fancy ) truffles 7or small d>iole m\lds may be us$71 fill c>efully & place a piece ( butt]$ pap] on ! top ( ! m\ld or m\lds1 & place !m 9 a /ewpan ) ab\t a p9t ( boil+ wat] & let !m simm] v g5tly = tw5ty m9utes & turn out4 ,make a sauce to s]ve ) ?is di% ( ! c>cases1 c41 mix$ ) ri* ,b*amel sauce1 & :5 di%$ !re %\ld be a g>ni% ( peas1 mu%rooms1 or %r$ truffles4 ,pheasant ,cutlets4 ,take a well-hung "y pheasant1 cut x :5 prep>$ into neat jo9ts4 ,take out ! bones c>efully & %ape ! jo9ts into cutlets2 flatt5 ^! ) ! cutlet-bat1 season r highly & cov] !m ?ickly ) egg & f9ely-grat$ breadcrumbs4 ,put ! bones & trimm+s into a saucepan ) a c>rot1 a turnip1 an onion1 a h&ful ( p>sley1 a b\quet g>ni1 a bayleaf1 pepp]1 salt1 & z mu* wat] z w cov] !m4 ,let !m /ew sl[ly till ! flav\r ( ! h]bs is drawn out1 !n ?ick5 gravy & /ra94 ,fry ! cutlets 9 hot fat till a bright br[n4 ,s]ve on a hot di% 9 a circle ) "o ( ! small bones /uck into ea* cutlet2 p\r ! gravy r\nd4 ,galant9e ( ,pheasant la ,mode4 ,bone a pheasant1 cut (f ! legs & press :at is left ( ! leg inside1 & cut away any s9ews4 ,take ?ree-qu>t]s ( a p\nd ( sausage meat1 a doz5 oy/]s1 ?ree or f\r truffles1 a slice ( tongue1 & ?ree ra%]s ( fat bacon4 ,cut ! truffles into small dice1 also ! tongue & bacon4 ,mix all toge!r ) ! sausage meat1 add+ a little cay5ne pepp]1 half a teaspoonful ( h]bs mix$1 half an ounce ( melt$ gelat9e1 & two yolks ( eggs4 ,mix well toge!r1 & spread ov] ! pheasant ev5ly4 ,!n roll x up l5g?ways & tightly 9 a clo? & place x 9 saucepan to boil = an h\r1 !n take x out & remove ! clo? c>efully4 ,to s]ve ?is di%1 cut x up into ?9 slices & di% !m 9 a circle1 lett+ "o piece ov]lap ! o!r uni=mly all r\nd4 ,place a little cress salad compress$ into a ball on ! top1 & at ! base a few crotons ( aspic jelly at an equal di/ance ap>t1 & a little *opp$ aspic betwe54 ,spr9kle a little ov] ! salad ball at ! top4 ,fritt ( ,crme ( ,pheasant4 ,take eight t>tlet t9s1 n too l>ge1 butt] !m1 & fill ab\t ?ree p>ts full ( crme ( pheasant & place !m 9 ! ov5 = a few m9utes4 ,:5 q firm to ! t\*1 remove !m f ov51 & :5 cold dip ea* "o into a light batt] & fry 9 clean l>d ( a light br[n4 ,! batt] %\ld be made ) half a p\nd ( ,vi5na fl\r1 ! half ( a yolk ( egg1 a dess]tspoonful ( salad oil1 & a gill ( pale ale4 ,mix all ^! toge!r lightly till x w mask ! po9t ( "o's f+]2 if too ?ick1 add a drop or two m ale4 ,s]ve ) br[n or mu%room sauce4 ,s5d ?is di% v hot to table4 ,p>tridge la ,crme4 ,see ,pheasant ditto4 ,fritt ( ,p>tridge la ,crme4 ,see ,pheasant ditto4 ,pheasant & ,mac>oni4 ,pull ! fle% ) two =ks f a cold roa/ pheasant4 ,put ! bones & trimm+s into a saucepan ) en\gh wat] to cov] !m1 & let !m simm] till x is mu* r$uc$4 ,add two %alots1 a little salt & pepp]1 a grate ( nutmeg1 a gill ( mu%room ket*up & ! same ( ,m>sala4 ,?ick5 ) fl\r & butt]1 & let all simm] g5tly = tw5ty m9utes2 /ra9 x1 & put x back into ! saucepan = x to boil up4 ,j be=e ! pheasant is to be s]v$1 put ! meat into ! gravy & let x w>m ?r\gh )\t boil+4 ,aft] x is di%$1 place r\nd x "s mac>oni made z foll[s3--,h two p9ts ( boil+ wat]1 into :i* plunge f\r ounces ( mac>oni1 add pepp] & salt1 & simm] g5tly = tw5ty m9utes4 ,dra9 x1 & put x into a p9t ( good /ock1 ) a little salt1 a teaspoonful ( unmix$ mu/>d & a du/ ( cay5ne4 ,let x all boil till ! mac>oni is t5d]1 !n add a tablespoonful ( ,p>mesan *eese & an ounce ( butt]4 ,toss x ov] fire till all is well mix$1 !n s]ve4 ,pheasant ,pie ) ,oy/]s4 ,boil a pheasant till almo/ done2 x w f9i% cook+ 9 ! pie4 ,make z mu* gravy z ! size ( ! bird w require1 add half a cup ( milk1 season & ?ick5 x4 ,make a good pie-cru/1 & !n put ! pieces ( pheasant 9 a pie-di%1 :i* mu/ be hot4 ,scatt] "s raw oy/]s among ! pieces ( pheasant1 p\r ov] all en\gh gravy to fill ! di% to ! dep? ( "o in*1 & cov] x ) ! cru/1 :i* mu/ be press$ aga9/ ! edge s t x w adh]e4 ,let x bake = half an h\r4 ,aft] x is cook$1 p\r 9 rema9d] ( ! gravy 9 ! slit 9 ! top ( ! cru/4 ,pheasant des ,rois4 ,h a p\nd ( ! be/ pres]v$ truffles1 su* z c be obta9$ at ,b5oi/'s1 9 ,w>d\r ,/reet1 /ew !m 9 a mixture ( a qu>t] ( a p\nd ( butt]1 a l>ge tablespoonful ( f9e/ ,lucca oil1 & half a p\nd ( bacon fat scrap$ into %r$s4 ,?or\ghly cook ! truffles1 s t a silv] =k c be /uck into !m )\t pu%+ h>d4 ,/uff a pheasant ) !m & sew x up4 ,cov] ! brea/ ) a slice ( fat bacon1 & put two or ?ree slices b5ea? x4 ,place r\nd ! pheasant pieces ( veal & ham cut into small cubes ! size ( dice1 add a few c>rots1 an onion or two1 salt & pepp]4 ,p\r on x a cl>etglassful ( ,*ablis1 cov] ! saucepan1 place x on a sl[ fire & use ! salam&]1 !n let x /ew = an h\r4 ,:5 ready to s]ve1 /ra9 ! same1 remov+ all grease1 & p\r ov] ! bird4 ,pheasant la ,sa9te ,alliance4 ,an exp5sive di%4 ,take a well-hung cock pheasant & truss x = roa/+4 ,f>ce x ) a /uff+ made ( two woodcocks' fle% & int]nals 7or snipes'7 f9ely m9c$ ) two ounces ( fre% butt]1 "s salt1 pepp]1 & a p9* ( cay5ne1 a b\quet g>ni f9ely p[d]$1 & z _m *opp$ truffles z w be requir$ to fill ! pheasant4 ,truss ! bird & roa/1 ba/+ x well ) fre% butt]4 ,:il/ roa/+1 lay 9 ! pan a r\nd ( toa/1 ^u :i* a little ( ! /uff+ has be5 spread1 & s]ve ! bird on x4 ,bread sauce & br[n gravy %\ld be h&$ r\nd ) x4 ,salmi ( ,pheasant4 ,half roa/ a pheasant1 & :5 x is ne>ly cold cut x into neat jo9ts1 remov+ ! sk94 ,put ! bones & trimm+s into a saucepan ) an ounce ( fre% butt]1 a bayleaf1 & a b\quet g>ni1 & /ir ^! ov] a sl[ fire till lightly br[n1 !n p\r ov] half a p9t ( ,espagnole sauce & a glassful ( cl>et4 ,let all simm] = a qu>t] ( an h\r4 ,/ra9 ! gravy1 skim x c>efully1 add a p9* ( cay5ne & ! juice ( half a lemon1 !n put x back into ! saucepan ) ! pieces ( game4 ,heat ^! up sl[ly4 ,:5 cook$1 di% up & p\r ! hot sauce ov] !m & g>ni% ) fri$ sippets4 ,a little orange juice & a lump ( sug> is an improvem5t to ! sauce4 ,pheasant ,/ew$ ) ,cabbage4 ,truss a pheasant = boil+4 ,divide a l>ge cabbage into qu>t]s1 soak !m aft] cutt+ (f ! /alks1 plunge !m into boil+ wat] & boil = ab\t t5 m9utes4 ,take !m out1 dra9 !m & press all ! wat] f !m1 !n put !m into ! /ewpan4 ,lay ! pheasant well 9 ! cabbage1 add six ounces ( good bacon1 half a p\nd ( ,bologna sausage1 ?ree pork sausages1 "s p>sley1 a bayleaf1 a b\quet g>ni1 "o c>rot1 an onion /uck ) f\r cloves1 a %alot1 & "s pepp]4 ,p\r 9 z mu* /ock z w cov] ! :ole1 & cov] ! pan closely & br+ to a boil & let x simm] sl[ly = an h\r4 ,!n take out ! bird & ! meat & keep !m w>m :il/ ! cabbage is dra9$1 pepp]$1 & salt$1 & /eam$ ov] fire till dry4 ,!n place x on a di%1 arrange ! pheasant on x & all ! o!r adjuncts r\nd x4 ,s]ve poivrade sauce 9 a ture54 ,pheasant ,/uff$ ) ,oy/]s4 ,truss a pheasant = roa/+ & fill x ) =cemeat made ( two doz5 oy/]s p\nd$ 9 ! mort>1 ) a tablespoonful ( br[n breadcrumbs1 half an ounce ( fre% butt]1 a dess]tspoonful ( lemon juice1 a bon$ an*ovy1 & a little cay5ne4 ,mix ^! +r$i5ts ?or\ghly & b9d !m ) ! yolk ( an egg4 ,cov] ! bird ) ?9 slices ( fat bacon ti$ on securely1 & roa/ be=e a cle> fire4 ,:5 done1 di% up ) cle> gravy1 & h& bread sauce 9 a ture5 ) x4 ,pheasant ,/uff$ ) ,tomatoes4 ,truss a pheasant = roa/+1 & fill x ) a =cemeat made ( six tomatoes p\nd$ 9 ! mort>1 ) a tablespoonful ( breadcrumbs1 a %alot1 a mu%room1 half a clove ( g>lic1 a teaspoonful ( p>sley1 & half an ounce ( butt]1 pepp] & salt to ta/e4 ,b9d toge!r ) ! yolk ( an egg4 ,cov] ! bird ) slices ( bacon & roa/ be=e a cle> fire4 ,mu%room or tomato sauce may be s]v$ 9 a ture5 ) x4 ,p>tridge & gr\se are also v delici\s /uff$ 9 ?is way4 ,pheasant en ,surprise4 ,take a pheasant1 remove ! sk9 f ! brea/ & take away all ! meat1 remov+ any gri/le !re may be1 & place x 9 a mort>4 ,h ready half a p9t ( good cream1 & beg9 by p\r+ half ! quantity ov] ! pheasant & p\nd toge!r = a few m9utes1 !n rub x ?r\gh a clean wire sieve4 ,:5 pass$1 put x back into ! mort>1 add ! rema9d] ( ! cream gradually into ! f[l1 /irr+ x r\nd s t !y bl5d toge!r p]fectly4 ,fill a m\ld ) ?is mixture & twi/ a bit ( butt]$ pap] r\nd ! top2 !n fold a %eet ( pap] sev]al times & place x 9 a /ewpan1 put ab\t half a p9t ( boil+ wat] into ! /ewpan1 or m accord+ to size ( x1 & let all simm] g5tly = tw5ty m9utes4 ,add a little salt & a du/ ( cay5ne pepp]4 ,turn ?is out & mix ) x half a p9t ( :ite aspic jelly4 ,h ready "s v cle> aspic jelly1 & col\r x r$4 ,take a pretty %ap$ jelly m\ld1 p\r 9 a little ( ! r$ aspic to ab\t r m ?an a qu>t] ( ! m\ld4 ,:5 ?is is cool1 put 9 ! pheasant & aspic mixture1 & place on ice = f\r h\rs2 :5 prop]ly froz51 turn out1 & g>ni% ! top ) a wrea? ( fre% *]vil leaves4 ,s]ve *opp$ aspic 9 little m\nds r\nd ! base alt]nately ) m\nds ( mayonnaise salad or tomatoes4 ,pheasant la ,suisse4 ,take ! rema9s ( a cold pheasant1 cut x into neat jo9ts4 ,salt & pepp] ^! highly1 & /rew ov] x f9ely *opp$ onion & p>sley4 ,cov] !m ) oil1 & squeeze ov] !m ! juice ( a lemon4 ,turn ! pieces e n[ & !n1 & let !m rema9 till !y h imbib$ ! flav\r1 !n dip ! pieces 9 a batt] made ( f\r ounces ( fl\r1 ) z mu* milk add$ z w make a ?ick batt]4 ,/ir into x half a w9eglassful ( br&y & an egg1 ! :ite & yolk beat5 to a fro?4 ,?is batt] %\ld re/ = an h\r 9 a w>m place be=e us+4 ,fry ! pieces ( *ick5 9 ! batt]1 & s5d x up pil$ on a di% g>ni%$ ) fri$ p>sley4 ,pheasant la ,trego?ran4 ,bone a pheasant & /uff x ) ! meat f f\r woodcocks or six snipe1 cut x up1 & *op up "s truffles & make x into =cemeat4 ,fry ! trail ( ! woodcock or snipe 9 a little butt]1 & place on little r\nds ( fri$ bread & arrange r\nd ! di%4 ,/ew ! bones ( ! woodcocks or snipe to make ! gravy1 r$uce x1 & add a glass ( ,m>sala to ! bro? & s]ve 9 a boat4 ,pheasant la ,victoria4 ,take a qu>t] ( a p\nd ( bacon1 cut x up 9 pieces 7fry+ ! bacon fir/71 add a small clove ( g>lic1 a small %alot1 a bayleaf1 half a c>rot1 half a turnip1 half a doz5 /ew+ oy/]s1 & salt & pepp] to ta/e4 ,/ew ov] ! fire1 & :5 cook$ p\nd x all toge!r ) a few m oy/]s & pass ?r\gh a wire sieve4 ,/uff a pheasant ) ?is1 & place x 9 a /ewpan ) c>rots & turnips2 let all /ew till t5d]1 well ba/+ x ) its own /ock4 ,s]ve ) ri* ,espagnole sauce or oy/] sauce on a cr\/ade ( potato4 ,pigeons la ,du*esse4 ,split a c\ple ( pigeons 9 halves1 remove ! brea/ bones & beat !m flat1 saut !m ) two ounces ( butt]1 pepp] & salt4 ,press !m flat betwe5 two plates ) a weight on !m1 & :5 ! pigeons are cold spread ! qu5elle meat ov] ! cut side ( ! birds2 !n egg & breadcrumb !m & fry 9 fat4 ,di% 9 a circle ) br[n sauce r\nd & a macdo9e ( vegetables 9 ! c5tre4 ,pigeons la ,f9ancire4 ,take f\r pigeons1 truss & braise !m 9 /ock1 !n glaze !m1 di% !m up aga9/ a block ( fri$ bread4 ,p\r r\nd half a p9t ( ,f9ancire sauce1 & g>ni% ) small qu5elles ( =cemeat1 truffles1 mu%rooms1 & cockscombs 9 ! c5tre4 ,pigeons la ,m]veilleuse4 ,blan* a brace ( pigeons1 & beat ! backs s z to spread out ! brea/s1 boil !m 9 equal quantities ( /ock & ,*ablis1 season ) salt & pepp]1 a sprig ( p>sley1 two %alots1 & two cloves2 :5 cook$1 take !m out ( ! /ewpan1 & cook "s mu%rooms1 twelve %ell$ crayfi%1 & a little fl\r 9 ! sauce ( ! pigeons1 boil = half an h\r1 r$uce & ?ick5 ! sauce ) yolks ( egg & cream1 season ) f9ely *opp$ p>sley & p\r ov] ! pigeons1 & s]ve g>ni%$ ) ! heads ( ! crayfi%4 ,ballot9es ( ,pigeon la ,mod]ne4 ,take f\r bon$ pigeons1 cut !m l5g?ways 9 two1 & make a f>ce ( half a p\nd ( pork sausage meat1 half a spoonful ( *opp$ truffles1 ! same ( mu%rooms1 a few pieces ( tongue cut into dice %apes1 a b\quet g>ni1 pepp] & salt1 & "o yolk ( an egg1 all well mix$ toge!r4 ,!n divide x into eight equal p>ts1 & fill ! halves ( ! pigeons ) x2 make !m into r\nd balls1 cutt+ (f ! feet4 ,tie ea* piece ( pigeon 9 a little bit ( calico1 & braise !m till nicely t5d]4 ,!n let !m cool1 tie !m up tightly1 & let !m get q cold2 place "o ( ! feet 9 ea* ballot9e1 & arrange !m on a saut-pan4 ,take (f ! calico1 make !m hot & glaze !m1 & s]ve ) mu%rooms & peas1 & ) a ri* br[n sauce ov] !m4 ,pigeons en ,poqueton4 ,put "s pt de foie gras =cemeat1 or any o!r =cemeat1 into a small /ewpan1 & spread x all ov] at ! bottom & sides1 rubb+ ! /ewpan fir/ ) butt]4 ,put 9 a c\ple ( pigeons truss$ = roa/+1 "s sweetbreads & tongue cut into neat pieces1 & "s button mu%rooms2 arrange all ^! ta/ily 9 ! pan1 place "s m =cemeat on ! top1 cov] x ov] ) slices ( bacon1 & bake x 9 a g5tle ov54 ,be=e clos+ x1 p\r "s good gravy inside4 ,! pigeons %\ld be season$ ) pepp] & salt1 & j rubb$ ) g>lic4 ,:5 x is cook$1 take x f ! ov51 & turn x c>efully out into its di%1 & p\r a v ri* sauce ov] x4 ,pigeon en ,ragot de ,crevettes4 ,prep>e a c\ple ( pigeons1 cut !m 9 half1 & put !m 9 a /ewpan ) a glass ( ,saut]ne1 half a p9t ( /ock1 a sprig ( p>sley1 two cloves1 pepp]1 salt1 & a %alot2 simm] till cook$1 /ra9 ! gravy4 ,n[ put an ounce ( butt] ) a doz5 button mu%rooms & two or ?ree doz5 sk9n$ prawns into a saucepan ) a tablespoonful ( fl\r & ! gravy ! pigeons 7 /ew$ 92 simm] ?is = half an h\r1 !n ?ick5 x ) a gill ( cream & two yolks ( eggs1 add "s f9ely *opp$ p>sley & a grate ( nutmeg4 ,di% up ! pigeons ) ! mu%rooms & prawns 9 ! c5tre4 ,pigeons au ,soleil4 ,take a c\ple ( roa/$ pigeons & put !m into a m>9ade ( an ounce ( butt]1 f\r %alots1 an onion1 & a c>rot cut up into dice1 a little p>sley1 a bayleaf1 a little ?yme1 & a clove2 put !m into a /ewpan & fry till !y are ( a light br[n1 !n moi/5 ) a little v9eg> & wat]4 ,:5 !y h simm]$ = half an h\r 9 ! m>9ade let !m cool1 dra91 & put !m into a batt] made ( f\r spoonfuls ( fl\r1 a little salt1 a little olive oil1 & moi/5 ) a suffici5t quantity ( wat] & two beat5 :ites ( eggs2 !n fry !m a good col\r1 & s]ve up ) fri$ p>sley 9 ! middle1 ) a poivrade or piquant sauce ar\nd4 ,pigeons la ,s\ssell4 ,bone f\r pigeons1 & make a =cemeat ( "s fillet ( veal1 "s ham fat1 "s grat$ breadcrumbs1 mu%rooms1 truffles1 a %alot1 a b\quet g>ni1 a little cay5ne1 pepp] & salt1 mix$ ) butt] cook$ ov] ! fire & !n p\nd$ 9 a mort>2 put "s ( ?is =cemeat into ! pigeons & /ew !m g5tly = half an h\r4 ,take ! pigeons out & mask !m well ) m ( ! =cemeat1 bru% "s beat5 egg ov] ea*1 & put !m 9 ! fry+pan & fry !m 9 good dripp+4 ,take ! gravy !y 7 /ew$ 91 skim (f all fat1 ?ick5 well ) a liaison ( cream & eggs1 season ) a little pepp] & salt1 & mix all toge!r4 ,make a m\nd ( sp9a* pure 9 ! c5tre ( ! di%1 & place ! pigeons ar\nd1 /&+ up aga9/ ! pure4 ,take "s v small boil$ tomatoes1 ( a good %ape1 make a wrea? r\nd ! base1 place a few button mu%rooms on ! top ( ! sp9a*1 & p\r ! sauce all r\nd4 ,grey ,plov]s ,cook$ 9 ,br&y4 ,aft] truss+ ! plov]s1 flatt5 !m & w>m !m 9 a /ewpan ) a little melt$ bacon fat1 a b\quet g>ni1 two onions1 ?ree mu%rooms1 & two or ?ree truffles 7! latt] may be left out74 ,z soon z !y beg9 to col\r1 add half a p9t ( br&y & toss ov] a quick fire till ! br&y is 9 flames2 z soon z ! flames g out1 moi/5 ) gravy & simm] ov] a sl[ fire4 ,:5 ! birds are done1 skim (f all grease1 add ! juice ( a lemon1 & s]ve hot4 ,gold5 ,plov]4 ,trim1 truss1 leav+ ! inside 91 cov] ) fat bacon1 & roa/ or bake = tw5ty m9utes4 ,put a piece ( well-butt]$ toa/ "o-?ird ( an in* ?ick to cat* ! trails4 ,dress grey plov]s exactly ! same4 ,gold5 ,plov] aux ,*ampignons4 ,take ?ree gold5 plov]1 *op up ! trails ) p>sley1 %alots1 salt1 pepp]1 & scrap$ bacon1 & /uff ! plov] ) x2 cov] ! brea/s ) slices ( bacon & roa/4 ,:5 done1 s]ve on /ew$ mu%rooms4 ,fri$ ,plov] ) ,engli% ,truffles4 ,truss ?ree plov] = roa/+1 lay !m brea/ d[nw>ds 9 a /ewpan ) pl5ty ( butt]1 en\gh to entirely cov] ! brea/s4 ,put 9 n9e or t5 well-wa%$ raw truffles p>$ v ?9 & cut into slices ab\t ! size ( a flor94 ,add a bayleaf1 pepp] & salt4 ,/ir ov] a brisk fire = t5 m9utes1 !n p\r 9 a p9t ( /ock mix$ ) a spoonful ( fl\r & a glass ( %]ry4 ,simm] by side ( fire = tw5ty m9utes1 skimm+ c>efully4 ,di% up ! birds1 & !n boil ! sauce till x is ?ick & smoo?1 add ! /ra9$ juice ( a lemon1 a lump ( sug>1 & a few drops ( "s ,,xl col\r+1 & p\r ov] ! birds4 ,/uff$ ,pullet4 ,bone ! pullet1 /uff ) =cemeat made ) m9c$ veal1 egg1 ham1 onions1 foie gras1 & mu%rooms4 ,fir/ w>m ! veal1 onion1 & ham 9 melt$ butt]1 !n add ! mu%rooms & foie gras1 moi/5 ) /ock & boil4 ,/ir 9 two yolks ( eggs & a teaspoonful ( lemon juice be=e tak+ (f ! fire1 season ) a little salt1 pepp]1 & a p9* ( nutmeg4 ,aft] /uff+ ! f[l ) ?is mixture1 sew x up1 turn ! sk9 ( ! neck half ov] ! head & cut (f "p ( ! comb1 :i* w give x ! appe>ance ( a turtle's head4 ,blan* & s+e f\r *ick5s' feet1 cut (f ! claws & /ick two :]e ! w+s ought to be & two 9 ! ?ighs1 s z to look l turtle's feet4 ,/ew ! pullet ) a little ham1 onions1 & c>rots1 toss$ previ\sly 9 butt]1 moi/5 ) /ock1 skim occasionally4 ,:5 done1 cut ! /r+ :]e x is sewn1 lay x on its back 9 a di%1 g>ni% ! brea/ ) slic$ truffles cut 9 fancy %apes1 & place a crayfi% tail to repres5t ! turtle's tail4 ,vel\t sauce may be h&$ ) ?is di%1 or x may be eat5 cold & g>ni%$ ) aspic4 ,quails la ,beaconsfield4 ,put1 hav+ truss$1 six quails 9 a /ewpan wrapp$ 9 slices ( bacon4 ,moi/5 ) two spoonfuls ( /ock1 a b\quet g>ni1 two bayleaves & a clove1 pepp] & salt to ta/e4 ,/ew !m = tw5ty m9utes ov] a v sl[ fire4 ,dra9 !m well1 make a pure ( peas 9 :i* a tablespoonful ( aspic jelly has be5 mix$4 ,mask ea* quail ) ! pure1 di% !m 9 a cr[n %ape ) little rolls ( bacon 9 front ( ea*1 h a few truffles or mu%rooms cook$ & plac$ 9 ! c5tre1 & p\r ov] ! quails a ri* br[n sauce4 ,quails en ,caisse4 ,bone six quails & halve !m1 take ! bones & trimm+s & /ew !m 9 "s /ock ) two c>rots1 "o onion1 "o %alot1 a bayleaf1 a small piece ( lean ham1 a small piece ( p>sley1 pepp] & salt4 ,?is mu/ be r$uc$1 & !n /ra9$4 ,make a =cemeat ( ! quails' liv]s1 a small piece ( calf's liv]1 & half _! quantity ( bacon4 ,put ^! into a saut-pan ) a c\ple ( %alots & an ounce ( butt]1 & toss !m ov] ! fire = five m9utes1 !n pass ?is mixture ?r\gh a sieve4 ,h ! pap] cases ready oil$1 & place at ! bottom a lay] ( ?is f>ce1 hav+ already /uff$ ! half quails ) x4 ,! /uff$ half quails1 roll$1 mu/ n[ be put into ! cases ) a ?9 slice ( v fat bacon ov] !m4 ,!y mu/ n[ be bak$ 9 ! ov5 = ab\t twelve m9utes4 ,remove ! bacon1 & p\r ov] ! gravy1 :i* mu/ be ?ick5$ ) fl\r roll$ 9 butt]4 ,/rew a little v nicely m9c$ p>sley ov] ea* case4 ,compte ( ,quails4 ,take six quails1 cut ! claws (f1 & truss !m ) ! legs inside4 ,cut eight pieces ( bacon roll$ up l corks1 blan* !m to draw out any salt1 & fry !m till !y are ( a light br[n2 take !m out & put 9 ! quails1 :i* mu/ be /ew$ till !y beg9 to be ( a light br[n1 !n remove !m4 ,make a ?ick5+ ) fl\r & butt]1 & put x into a good gill ( veal /ock2 add a b\quet g>ni1 "s small onions & mu%rooms4 ,skim ! sauce well1 & /ra9 x ov] ! quails1 !n di% ! bacon1 mu%rooms1 & small onions1 & s5d up hot4 ,quails & ,gre5 ,peas4 ,cook ! quails 9 a /ewpan ) a slice ( veal & a slice ( ham1 c>rots1 onions1 & a b\quet g>ni2 cov] ) ra%]s ( bacon & butt]$ pap]2 place hot coals on ! lid1 &1 :5 done1 di% up ! quails ) gre5 peas 9 ! c5tre :i* h be5 cook$ 9 butt]4 ,b\d9s ( ,rabbit la ,re9e4 ,cut ! meat f a "y v f9e rabbit1 :i* put into "s r$uc$ ,b*amel sauce4 ,:5 cold1 roll x into l>ge b\d9s ! %ape ( sausages1 egg & breadcrumb1 & fry4 ,s]ve "u !m vel\t sauce4 ,boil$ ,rabbit la ,ma9t5on4 ,cut a "y rabbit into neat jo9ts1 & put !m 9 a /ewpan ) en\gh :ite /ock j to cov] !m2 add a b\quet g>ni1 a /ick ( cel]y1 a %alot1 an onion1 a few pepp]corns1 a c>rot1 & six mu%rooms4 ,let all simm] sl[ly = half an h\r1 or x might be a little long]1 !n take !m up & dra9 !m2 !n cut z _m pieces ( :ite foolscap pap] z !re are pieces ( rabbit1 butt] !m1 spr9kle ! pieces ( rabbit1 & lay on ea* a little piece ( fat bacon1 !n roll !m 9 ! pap] & broil ov] a fire till ! bacon has _h "t to cook4 ,s]ve 9 ! pap]s4 ,?ick5 ! gravy 9 ! usual way1 & s]ve x 9 a ture54 ,galant9e ( ,rabbit4 ,take a c\ple ( "y rabbits1 bone1 & lay !m on a l95 clo?2 lay ov] !m a good meat /uff+ season$ to ta/e1 putt+ ov] ?is /uff+1 :i* %\ld be laid on ab\t ! ?ickness ( a cr[n1 fir/ a lay] ( ham cut 9 slices1 & !n a lay] ( h>d eggs4 ,cov] ^! lay]s ) a little =cemeat1 roll up ! meat1 tak+ c>e n to displace ! lay]s1 & cov] x ) ?9 slices ( fat bacon1 wrapp+ ! :ole 9 a clo?2 w9d "s pack?read r\nd x & let x boil ?ree h\rs 9 /ock1 add+ salt & co>se pepp]1 "s roots & onions1 a l>ge bun* ( p>sley1 %alots1 a clove ( g>lic1 cloves1 ?yme1 bayleaves1 & basil4 ,all[ ?is to cool1 take (f ! clo?1 & s]ve cold4 ,gibelotte de ,lap94 ,cut a rabbit into pieces4 ,saut x 9 two ounces ( butt]1 add an onion1 two %alots1 & a p9t ( poivrade sauce2 put x 9 ! ov5 = "o h\r1 be+ c>eful n to burn x4 ,small pieces ( caulifl[] & crotons ( fri$ bread %\ld g>ni% ?is di%4 ,fillets ( ,rabbit ) ,cucumb] ,sauce4 ,cut two cucumb]s into ?9 slices & soak !m 9 v9eg>1 ) pepp]1 salt1 & a bayleaf1 = two h\rs1 !n half roa/ ! rabbit1 take ! sk9 (f1 & fillet x4 ,make a sauce ( :ite /ock1 & put ! pieces ( rabbit into x ) ! cucumb] until x is q done4 ,arrange ! pieces ( rabbit 9 a circle1 put ! cucumb] 9 ! middle1 & p\r ! sauce ov] ! fillets4 ,fri$ sippets %\ld g>ni% ?is di%4 ,fric&eau ( ,rabbit4 ,take ! fle%y portion ( a good-siz$ rabbit1 l>d ! fle% & lay x 9 a deep bak+ di%1 cov] x ) "s highly flav\r$ /ock4 ,place a piece ( butt]$ pap] ov] ! di%1 & bake 9 a mod]ate ov5 till x is t5d]1 ba/+ x frequ5tly4 ,lift ! rabbit out & keep x hot :il/ ! gravy is boil+ to ?ick54 ,spread a teacupful ( good tomato sauce on a hot di%1 lay ! rabbit on x1 hold a salam&] ov] ! l>d+ to crisp x1 & p\r ! gravy ov] all4 ,rabbit ,fritt]s4 ,cut ! meat f a cold rabbit into small pieces1 put !m 9 a pie-di% & spr9kle ov] !m p>sley1 *ives1 ?yme1 & a clove ( g>lic1 all *opp$ v f9e1 salt1 pepp]1 & a bayleaf2 p\r ov] all a glass ( ,*ablis & ! juice ( a lemon4 ,let ! pieces ( rabbit soak 9 ?is = two h\rs1 !n take !m out1 dr$ge !m well ov] ) fl\r1 & ?r[ !m into boil+ fat till ( a nice gold5 col\r4 ,remove & dra9 !m1 pile !m high 9 an entre di%1 & p\r r\nd ! foll[+ sauce4 ,take ! liquor ! rabbit has be5 soak$ 91 add half a p9t ( /ock & a little ?ick5+ ( fl\r & butt]1 & let x boil well4 ,!n /ra9 ?r\gh a sieve1 put 9 a tablespoonful ( piccalilli *opp$ f9e1 or "s *utnee1 give ano!r boil1 & s]ve4 ,rabbit ,klsse4 ,take a cold dress$ rabbit1 m9ce all ! meat1 mix 9 ) x an equal quantity ( bread soak$ 9 milk squeez$ dry4 ,cut two slices ( bacon into small squ>es1 & fry sl[ly4 ,add ! m9c$ meat & /ir 9 two eggs1 & let x cook a few m9utes4 ,turn x out on a di% to cool1 & add "o m egg4 ,=m x into balls ! size ( an egg1 !n drop !m into boil+ wat]1 & boil until set4 ,lift !m out v t5d]ly1 pile !m up 9 a pyramid on a di%1 & g>ni% !m ) fri$ potatoes4 ,s5d a %>p sauce to table ) !m4 ,rabbits en ,papillote4 ,m9ce up "s p>sley1 mu%rooms1 %alot1 a clove ( g>lic1 a slice ( bacon1 ) salt & pepp] to ta/e4 ,mix ?is 9 a little gravy on ! fire to =m a pa/e4 ,cut a rabbit into neat fillets & jo9ts4 ,cov] ea* ) ! pa/e1 !n wrap a ?9 slice ( fat bacon & fix ea* piece neatly 9 an oil$ pap]4 ,cook !m sl[ly 9 ! ov51 & s]ve 9 pap]s4 ,rabbit ,pie la ,prov5ale4 ,take two small rabbits1 cut !m into jo9ts1 & lay !m 9 a saucepan ) two c>rots1 two onions1 a clove ( g>lic1 a bun* ( h]bs1 & a p\nd ( pickl$ pork 7! belly74 ,boil 9 a v little wat] = half an h\r1 take out ! rabbits & dra9 !m1 also dra9 ! pork & place x at ! bottom ( a well-butt]$ pie-di%1 & !n lay ! pieces ( rabbit on x4 ,p\r on a w9e-glassful ( ,saut]ne or v9 de ,grave1 & /rew ov] x "s ,spani% pim5to4 ,p\r 9 "s good batt]1 & bake 9 a quick ov5 = half an h\r4 ,r$uce ! liquor 9 :i* x 0 cook$ & add ! /ra9$ juice ( a lemon4 ,! sauce %\ld be h&$ ) x4 ,rabbit ,pilau4 ,cut up a "y rabbit into t5 or twelve pieces4 ,rub ea* piece into a sav\ry pudd+ made z foll[s4 ,extract ! juice ( two onions1 mix a teaspoonful ( salt ) x1 half a teaspoonful ( p[d]$ g+]1 & ! juice ( a lemon4 ,boil half a p\nd ( rice 9 a qu>t ( bro? till x is half cook$4 ,h ready f\r ounces ( good dripp+1 & fry ! pieces ( rabbit 9 x1 ) two slic$ onions4 ,:5 !y are br[n remove !m4 ,place ! meat into a deep j>4 ,lay ! onions on x & cov] ) ! rice1 add f\r cloves1 eight pepp]corns1 "s salt1 & a little lemon peel cut v ?9ly1 & p\r half a p9t ( milk ov]2 place "s folds ( pap] ov] ! j> & bake 9 ! ov51 add+ a little bro? :5 ! rabbit is half cook$4 ,:5 done1 pile ! rice on a di%1 & lay ! pieces ( rabbit on ! top & s]ve v quickly4 ,rabbit ,pudd+4 ,cut a rabbit into t5 or twelve pieces1 put ^! into a /ewpan ) a little pepp] & salt1 p\r on z mu* boil+ wat] z w cov] !m1 & let !m simm] = half an h\r4 ,take !m up & put 9 _! place ! head & liv] ( rabbit ) "s bacon r9d & simm] = an h\r1 /ra9 & skim x1 & let x get cool4 ,l9e a pie-di% ) suet cru/1 & !n put 9 ! pieces ( rabbit ) f\r ounces ( fat bacon cut into n>r[ /rips1 p\r 9 a cupful ( ! cool gravy1 lay on ! cov]1 & boil 9 ! usual way4 ,n4,b4--,! bra9s may be mix$ 9 ) ! liv]4 ,rabbit la ,t>t>e4 ,bone a rabbit1 cut x into pieces1 & let x m>9ade = six h\rs 9 p>sley1 mu%rooms1 a clove ( g>lic1 *ives1 all *opp$ v f9e1 ) pepp]1 salt1 & ! be/ salad oil4 ,dip ea* piece ( rabbit 9 breadcrumbs & broil1 spr9kl+ ! pieces ) ! m>9ade4 ,s]ve ,t>t>e sauce ov] x or ) x4 ,! ,w&]]'s ,rabbit4 ,no4 #a4 ,divide a rabbit into pieces ( conv5i5t size1 put !m into a saucepan 9 :i* half a doz5 slices ( bacon are cook+4 ,z soon z ! meat is beg9n+ to br[n1 p\r a w9eglass & a half ( br&y into ! saucepan1 & set fire to x4 ,:5 ! fire has burnt out1 add a little pepp]1 salt1 a bayleaf1 & a bit ( ?yme1 & let x simm] by ! side ( ! fire till ! br&y has ne>ly dri$ up1 !n s]ve4 ,! ,w&]]'s ,rabbit4 ,no4 #b4 ,divide a c\ple ( rabbits into qu>t]s1 add+ pl5ty ( pepp] & salt4 ,slightly fry !m 9 a saucepan 9 bacon fat & fl\r4 ,add suffici5t /ock & two glasses ( ,saut]ne1 & let x /ew on a mod]ate fire4 ,:5 done1 squeeze an orange ov] ! di% j be=e s]v+ up4 ,/ew$ ,roebuck ,cutlets4 ,spr9kle ! cutlets ) salt & pepp]1 cook !m 9 a saucepan ) melt$ butt]4 ,:5 half done1 turn !m1 add a little fl\r1 moi/5 ) equal quantities ( :ite w9e & /ock1 season ) *opp$ es*alots1 p>sley1 & blan*$ mu%rooms2 remove ! cutlets :5 done1 place !m r\nd an entre di%1 r$uce ! sauce1 pass x ?r\gh a tammy1 & p\r ov] ! cutlets4 ,snipe la ,m9ute4 ,pluck ?ree snipes & truss !m = roa/+4 ,put ! snipes head d[nw>ds 9 a saucepan ) two ounces ( melt$ butt]1 two f9ely *opp$ %alots1 a dess]tspoonful ( *opp$ p>sley1 pepp] & salt to ta/e4 ,%ake ! saucepan ov] ! fire till ! birds are lightly br[n$1 p\r ov] !m z mu* good /ock & %]ry z w j cov] !m4 ,add ! /ra9$ juice ( half a lemon & a small piece ( f9ely grat$ cru/4 ,simm] till birds are done1 di% !m1 & p\r ov] !m "s good /rong beef gravy1 & s]ve quickly4 ,snipe ,pie4 ,take eight snipe = a mod]ately siz$ pie2 cut !m into neat pieces4 ,make a =cemeat ( ham1 *ick51 tongue1 season$ ) a little sweet h]bs1 pepp]1 salt1 cay5ne1 "s breadcrumbs1 & mu%rooms *opp$ f9e4 ,mix all toge!r ) ! yolks ( a c\ple ( eggs1 !n place 9 ! pie-di% a lay] ( snipe1 !n =cemeat1 !n snipe aga91 & !n =cemeat1 till ! di% is full4 ,p\r 9 "s good gravy1 & put x 9 ! ov5 to bake4 ,:5 x is done1 raise ! pa/e cov] & p\r 9 "s m gravy4 ,?is pie may be eat5 hot or cold4 ,snipe ,pie la ,danoise4 ,p>boil ! birds 9 bro? & ,*ablis1 season$ ) pepp]1 salt1 a grat$ onion1 & a grate ( nutmeg4 ,make a =cemeat ( f9ely scrap$ beef1 say "o p\nd1 also f\r ounces ( fat pork4 ,p\nd & mix well toge!r ) a little butt] & ! crumb ( a roll soak$ 9 bro?1 season ) grat$ onion1 pepp]1 mu%rooms & gh]k9s *opp$ f9e1 & add a little bro?4 ,l9e a di% ) ?is =cemeat1 put 9 ! snipe1 & bake x = an h\r to an h\r & fifte5 m9utes4 ,s]ve ) a sauce made ( half a p9t ( good /ock1 a gill ( ,*ablis1 a little wat]1 & a piece ( butt] roll$ 9 fl\r1 & /irr$ till smoo?2 :5 x beg9s to boil slice 9 pickl$ gh]k9s4 ,snipe ,rais$ ,pie 7,hot74 ,cut f\r snipes 9 two l5g?wise1 remove ! gizz>ds1 put ! trails aside1 & season ! birds ) salt & cay5ne4 ,fry ! birds 9 butt] = t5 m9utes & !n /& !m to dra9 9 ! cool till want$4 ,make a =cemeat ( f\r ounces ( calf's liv]1 f\r ditto fat bacon cut small1 melt ! latt] ov] a quick fire1 & !n add ! liv] & season ! mixture ) pepp]1 salt1 & h]bs4 ,:5 ^! are cook$1 let !m get cold1 & !n p\nd !m 9 ! mort> ) ! trails ( ! birds4 ,n[ pass all ?r\gh a sieve4 ,l9e a butt]$ pie-m\ld ) rais$ cru/ pa/e1 & put 9 a lay] ( ! =cemeat at ! bottom ( ! m\ld1 leav+ x holl[ 9 ! c5tre4 ,put half ! pieces ( snipe 9 a circle ^u ! =cemeat1 & place a little ball ( =cemeat ^u !m1 put 9 ! re/ ( ! birds & put a lay] ( =cemeat ov] all4 ,fill ! holl[ 9 ! c5tre ) bread :i* has be5 cov]$ ) fat bacon1 put ! pa/ry cov] on1 & bake4 ,:5 done1 take (f ! cov]1 remove bread & fill its place ) scallopp$ truffles4 ,p\r good br[n sauce ov] all1 pile truffles on ! top1 & s]ve4 ,?is c also be made 9 a *9a rais$ pie-case4 ,snipe ,s\ffl4 ,roa/ ?ree or f\r snipe1 remove all ! meat f ! bones1 put x into a mort>1 & p\nd x well ) two ounces ( cook$ rice1 "o ounce ( butt]1 a little pepp] & salt1 & "o gill & a half ( glaze4 ,pass ?r\gh hair sieve & add ! yolks ( f\r eggs :ipp$ to a /iff fro?2 put x into a m\ld & bake 9 a quick ov54 ,s]ve ) a good gravy r\nd1 made f ! bones & trimm+s1 ! juice ( half a lemon1 & a glass ( port w9e2 ?ick5 ) butt] & cornfl\r4 ,snipes la ,sup]lative4 ,make a =cemeat ( ?ree ounces ( fat bacon1 ?ree ounces ( f[l's liv]1 & cut bo? into pieces an in* squ>e4 ,fry ! bacon ov] a %>p fire1 move x ab\t con/antly1 & 9 ?ree or f\r m9utes add ! liv]4 ,:5 x is half done1 m9ce x ) ! bacon1 season1 & add half a clove ( g>lic & p\nd all smoo?ly 9 a mort>4 ,pass ?r\gh wire sieve4 ,:5 q cold1 roll out half ( x ) a little fl\r1 =m x into a ?ick b&1 & arrange x 9 a circle at ! bottom ( a di%4 ,take f\r p>tially roa/$ snipes1 split !m op5 d[n ! back1 & spread ! =cemeat a qu>t] ( an in* ?ick ov] ! inside ( ea*4 ,place ! birds 9 ! middle ( ! di%1 & cov] !m ) "s ( ! =cemeat1 smoo? ) a hot knife & put ! di% into a quick ov51 wipe away all fat1 p\r truffle sauce ov] ! snipe1 & s]ve4 ,teal ,pudd+4 ,take ?ree teal1 season ! birds ) salt & cay5ne1 & divide !m into neat pieces4 ,cut up a p\nd ( rump /eak into pieces ab\t an in* 9 size1 season1 & dr$ge !m lightly ) fl\r4 ,l9e a pudd+-bas9 ) good suet pa/e roll$ out to half an in* ?ickness4 ,place 9 a lay] ( /eak & a lay] ( teal1 & repeat till ! di% is full1 !n fill 9 ) ?ree-qu>t]s ( a p9t ( good gravy1 & put ! cov] on 9 ! usual way4 ,plunge x into boil+ wat] & keep x boil+ till done4 ,s]ve x 9 ! bas9 x is cook$ 91 ) a napk9 p9n$ r\nd x4 ,salmi ( ,teal4 ,put 9 a /ewpan ?ree ounces ( butt] & "o good spoonful ( fl\r1 let !m melt toge!r1 /irr+ till x becomes a nice br[n2 add by degrees a gill ( good /ock & z mu* r$ w9e1 two :ole %alots 7tak5 out aft]71 a full b\quet1 pepp]1 & a little salt2 put 9 ! body & bones ( ! bird1 f :i* y h previ\sly deta*$ ! limbs & meat4 ,let all boil sl[ly = half an h\r1 pass all ?r\gh col&]1 & put gravy alone back 9 /ewpan on ! fire1 & j :5 on ! po9t ( boil+ put 9 ! pieces ( teal & take ! /ewpan (f ! fire2 add a little lemon juice1 put ! lid on1 & leave x on ! hob = half an h\r4 ,/ew$ ,teal4 ,truss ! birds1 putt+ aside ! he>ts1 liv]s1 & gizz>ds1 & dr$ge !m ) fl\r1 !n place !m 9 a saucepan ) a piece ( butt]1 & let !m br[n equally1 tak+ c>e ( ! gravy :i* oozes f !m4 ,let !m get cold1 !n c>ve !m 9 su* a way t ! w+s & legs c be tak5 (f ) a piece ( brea/ adh]+ to x4 ,break ! bodies ( ! birds into small pieces1 & /ew !m ) ! liv]s1 c41 9 z mu* /ock z w cov] !m1 till ! gravy becomes good & /rong1 !n /ra9 x1 season ) cay5ne1 salt1 a glassful ( cl>et1 & a little ,seville orange juice4 ,directly x beg9s to boil1 put 9 ! fle%y portion ( ! birds & let simm] till !y are ?or\ghly heat$1 b d n let ! gravy boil4 ,cut slices ( bread l>ge en\gh = a leg & w+ to lie ^u1 fry till lightly br[n$1 arrange !m neatly1 & p\r sauce ov] !m4 ,g>ni% ) slic$ lemon4 ,devill$ ,turkey ,drum/icks4 ,score ! drum/icks d[n p>allel ) ! bone1 & ins]t 9 ! slices ?us made a mixture made ) "o ounce ( butt]1 a good teaspoonful ( ,fr5* mu/>d1 a little cay5ne1 & a salt-spoonful ( black pepp]4 ,mix all ?is ?or\ghly toge!r & spread ! mixture into ! cuts1 !n rub ! drum/icks ) butt]1 & grill ov] a fi]ce fire4 ,turkey en ,daube4 ,put slices ( bacon 9 a brais+-pan1 l>d ! brea/ & ?ighs ( a turkey truss$ = boil+1 & place ! turkey on ! slices ( bacon2 put into ! pan a slice ( ham & a calf's foot brok5 into small pieces1 ) ! trimm+s ( ! turkey1 two onions /uck ) f\r cloves1 ?ree c>rots1 & a b\quet g>ni4 ,put slices ( bacon ov] ! turkey1 put "s melt$ butt] ov]1 & cov] ) ?ree r\nds ( butt]$ pap] & let x simm] = five h\rs2 take x f ! fire & leave x = half an h\r1 /ra9 ! gravy & boil x d[n4 ,beat an egg into a saucepan1 & p\r ! jelli$ gravy into ?is1 :ip x well1 !n put x on ! fire1 br+ x to ! boil1 & !n draw x to ! side ( ! fireplace1 cov] x ) ! lid ) hot coals on x1 & let x rema9 = half an h\r2 /ra9 aga91 & ) ?is jelly cov] ! turkey4 ,v5ison ,cutlets4 ,trim ! cutlets ! same z y w\ld mutton cutlets1 melt a little butt] on a plate1 dip ea* cutlet 9 ! butt]1 & du/ !m slightly ) fl\r1 !n 9 beat5 egg1 & roll !m 9 breadcrumbs4 ,fry !m 9 hot l>d = t5 m9utes1 take !m out ( ! l>d & lay !m on a flat di% cov]$ ) pap]2 put !m be=e ! fire = a few m9utes to free !m f grease4 ,di% !m up1 & p\r ,f9ancire sauce r\nd ! cutlets4 ,v5ison ,cutlets l',amrica9e4 ,cut ! cutlets v small1 & arrange !m en c\ronne4 ,make an ,espagnole sauce1 & flav\r x ) bayleaves1 g>lic1 half a p\nd ( r$ currant jelly1 & a glass ( ,madeira4 ,h>icot ( ,v5ison4 ,take a neck or %\ld] ( v5ison1 & cut ! meat ( ! %\ld] 9 pieces two in*es squ>e & ! neck 9 ?ick cutlets4 ,fry ^! pieces ) two ounces ( butt] 9 a /ewpan ov] a brisk fire until !y are br[n$1 !n p\r (f all grease1 %ake 9 a little fl\r1 & /ir toge!r1 moi/5 ) suffici5t /ock to cov] ! meat1 season ) pepp] & salt1 & /ir ov] fire till x boils4 ,remove x !n to ! corn] ( ! /ove to all[ x to ?r[ up its scum1 :i* remove4 ,wa% & scrape ?ree c>rots1 & ) a vegetable scoop cut out all ! p9k f ! c>rots 9 r\nd balls1 & boil !m 9 wat] = half an h\r4 ,cut out "s balls ( turnip 9 ! same mann]1 & boil = fifte5 m9utes4 ,/ra9 ! vegetables & add !m to ! /ew1 ) a glass ( port w9e & two ounces ( r$ currant jelly4 ,:5 ! meat & vegetables are ?or\ghly cook$1 & ! /ew well skimm$1 di% x up v quickly4 ,v5ison ,pa/y4 ,/ew ! v5ison1 remove all ! bones1 s9ew1 & sk91 cutt+ (f ! fat & putt+ x aside4 ,make ! pa/e 9 ! usual way1 & cov] ! edge & sides ( a pa/y di%3 !n put 9 ! pieces ( v5ison1 pack+ x closely toge!r1 pepp] & salt x well4 ,cov] x ) ! pa/e & !n bake x1 :i* w take ab\t f\r h\rs4 ,p\r 9 at ! top ?ree-qu>t]s ( a p9t ( v5ison gravy :i* has be5 made f ! bones & trimm+s1 two %alots1 a gill ( port w9e1 & a tablespoonful ( ket*up4 ,v5ison ,puffs4 ,cut "s cold v5ison into v ?9 %av+s1 mix a tablespoonful ( r$ currant jelly ) "s ri* br[n sauce1 & put on ! v5ison pieces4 ,h ready "s light puff pa/e1 roll x out ?9 & divide x 9 pieces1 put "s ( ! meat 9 ea*1 & =m !m into puffs4 ,bru% ) :ite ( egg1 & bake quickly a delicate br[n col\r4 ,salmis ( ,widgeon4 ,take two widgeon t h be5 cook$1 cut !m up into neat pieces1 break up ! bones & put !m into br[n /ock ) "s m9c$ %alots1 pepp] & salt1 & let !m simm] v sl[ly = half an h\r1 !n add a glass ( port w9e1 half a teaspoonful ( ,cl>5ce's cay5ne sauce1 & a squeeze ( orange4 ,let x all boil up = ab\t a qu>t] ( an h\r1 & add an ounce ( butt] into :i* a little fl\r has be5 rubb$2 let x ?ick51 !n /ra91 p\r ! gravy ov] ! cold pieces ( bird1 & br+ sl[ly to ! boil & s]ve ) fri$ sippets4 ,"s button mu%rooms add$ to ! gravy are a great improvem5t4 ,widgeon may be cook$ 9 z _m ways z teal1 us+ ! same recipes1 sub/itut+ widgeon = teal4 ,fillets ( ,wild ,ducks ) ,olives4 ,roa/ a c\ple ( wild ducks & cut (f ! fillets 9 ! usual way1 score ! sk91 di% ! fillets 9 a circle & put into ! c5tre "s /on$ olives4 ,s5d cle> br[n gravy 9 a ture5 ) !m4 ,wild ,f[l ) ,big>ade ,sauce4 ,roa/ a c\ple ( wild f[l1 cut (f fle% f ea* side ( ! brea/1 & f sides "u ! w+s4 ,score ! sk91 & di% ! fillets 9 a circle ) a little ,big>ade sauce p\r$ ov] !m4 ,woodcock la ,*asseur4 ,truss a brace ( cocks & put !m d[n be=e a cle> fire = fifte5 m9utes1 !n take !m away & cut !m into neat jo9ts4 ,put ! inf]ior pieces ) ?ree m9c$ %alots1 a b\quet g>ni1 & half a head ( g>lic into a saucepan ) a w9eglassful ( good gravy1 ano!r ( w9e1 a tablespoonful ( mu%room ket*up1 & ! /ra9$ juice ( half a lemon1 & let all simm] = t5 m9utes4 ,remove ! gizz>ds f ! trail1 & p\nd !m 9 a mort> ) a piece ( %alot1 a little butt]1 pepp]1 & salt1 & !n rub ?r\gh a sieve & spread !m ^u small pieces ( fri$ bread cut into ! %ape ( he>ts4 ,put ! jo9ts ( ! woodcocks into a sep>ate saucepan1 /ra9 ! gravy on !m1 & let !m heat g5tly2 !y mu/ n boil4 ,place !m on a di%1 put ! fri$ bread ) ! trail r\nd !m1 p\r ! gravy ov] all1 & s]ve hot4 ,woodcock la ,lucullus4 ,roa/ ! woodcocks 9 ! usual way1 & cat* ! trail on a toa/4 ,:il/ ! birds are /ill "u-dress$1 p\r ov] !m a little melt$ butt] ) :i* ! yolk ( an egg & a little cream has be5 mix$4 ,spr9kle grat$ breadcrumbs ov]1 br[n ) a salam&]1 & s]ve ) br[n gravy4 ,woodcock la ,prigueux4 ,truss a brace ( woodcocks1 cov] !m ) lay]s ( bacon & put !m into a /ewpan ) z mu* ri*ly flav\r$ /ock z w b>ely cov] !m1 & add a glassful ( ,madeira4 ,let !m simm] till done en\gh1 dra91 di% !m1 & p\r ov] "s ,prigueux sauce4 ,woodcock la ,prov5ale4 ,fillet a brace ( woodcock1 soak !m 9 salad oil season$ ) black pepp]1 "s cloves1 & a p\nd$ head ( g>lic4 ,place ! bones on a /ewpan ) "s salad oil1 six %alots1 a head ( g>lic1 a bayleaf1 & a b\quet g>ni4 ,:5 br[n1 add a dess]t-spoonful ( fl\r1 a tumbl]ful ( ,*ablis1 & a p9t ( /ock4 ,r$uce to half ! quantity1 & pass ?r\gh a tammy4 ,saut ! fillets 9 w>m oil2 :5 done1 place !m 9 a circle on an entre di% ) a fri$ bread sippet betwe5 ea*1 /ir a little lemon juice into ! sauce1 & p\r ov] ! fillets4 ,woodcock en ,surprise4 ,take two liv]s ( f[ls & ! trails ( "s cold woodcocks4 ,*op v f9ely two %alots1 a sprig ( p>sley1 & eight flap mu%rooms1 & fry 9 butt]4 ,:5 ne>ly cook$1 put 9 ! trail & liv]s to fry ) ! vegetables4 ,aft]1 p\nd all toge!r 9 a mort>1 & season ) salt & pepp]4 ,cut "s neat slices ( bread ab\t two in*es squ>e1 & fry !m a pale col\r1 !n spread on !m ! liv] & trail =cemeat4 ,place !m into ! ov5 to col\r1 !n di% !m up ) ! woodcocks made into a salmi ov] !m1 ) a good ri* br[n sauce flav\r$ ) cl>et r\nd4 ,salmi ( ,woodcocks la ,lucullus4 ,take ?ree woodcocks1 :i* mu/ be roa/$ v "u-done4 ,take out ! trail1 & add to x ei!r ?ree f[l liv]s or _! equival5t 9 pt de foie gras4 ,make a f>ce ) a doz5 mu%rooms *opp$ v f9e1 a %alot1 a sprig ( p>sley1 bo? *opp$ f9e4 ,fry ^! 9 a little butt]1 !n add ! trails & liv]s or pt de foie gras to fry ) !m2 :5 done1 p\nd all 9 a mort> & season ) salt1 pepp]1 & a du/ ( cay5ne4 ,z ?ree woodcocks w give six fillets1 cut six bits ( bread ( ! same size & fry !m ( a nice col\r4 ,!n spread ! f>ce equally divid$ ov] ! six cr\/ades1 put !m into ! ov51 & :5 ( a good col\r put !m betwe5 ea* ( ! fillets4 ,make ! sauce f ! bones & cutt+s ( ! birds1 add six spoonfuls ( ,espagnole sauce & a glass ( ,m>sala4 ,! fillets %\ld be kept 9 ! hot sauce :il/ ! cr\/ades are cook+1 s z to prev5t _! gett+ dry1 !n w>m !m up )\t boil+1 z boil+ w\ld spoil ! di%4 ,,index4 ,blackbird pie1 #a ,blanquette ( *ick51 #a -- -- -- aux concombres1 #b ,capilotade ( f[l1 #b ,*ick51 blanquette (1 #a1 #b -- la bonne femme1 #b -- drum/icks1 brais$1 #c -- *ir+rate1 #c -- la ,cont95tal1 #d -- la ,dav5port1 #d -- l',itali5ne1 #d -- la ,matador1 #e -- la ,c>d9al1 fillets (1 #e -- fri$ la ,orly1 #e -- -- la ,suisse1 #e -- fricassee1 #f -- fritt aux tomates1 #f -- n\illes au ,p>mesan1 #g -- pudd+ la ,re9e1 #g -- rice1 #h -- 9 sav\ry jelly1 #h -- ) sp9a*1 #i -- /ew$ :ole1 #i ,capon fri$1 #aj -- la ,nant]re1 #aa ,ctelettes l',ec>late1 #aj ,ducks brais$1 #aa -- la mode1 #aa -- la ,niv]naise1 #ab -- devill$1 #ab ,ducks la ,prov5ce1 #ab -- pure p]to1 #ac -- salmi (1 #ac -- /ew$ ) turnips1 #ac ,game & mac>oni1 #ad -- pie1 #ae -- rissoles1 #ae -- salad (1 #af ,goose /uff$ ) *e/nuts1 #ad -- la ,royale1 #ad ,gr\se 9 aspic1 #af -- cr\/ades (1 au diable1 #ag -- l',ecossais1 #ag -- la ,f9ancire1 #ag -- friant9e (1 #ah -- kromesquis1 #ah -- m>9ad$1 #ah -- au naturel1 #ai -- pie1 #ai -- press$1 #bj -- salad1 #bj -- scallops (1 la ,f9ancire #ba -- s\ffl1 #bb -- timbale (1 #bb ,h>e1 to cook1 #bb -- cutlets la *ef1 #bc -- en daube1 #bd -- ,d]rynane fa%ion1 #bd -- la ,matanzas1 #be -- la mode1 #be -- jugg$1 #bf ,l&rail1 #bf ,l>ks1 cr\/ade (1 #bf -- la ,macdo9e1 #bg -- pie1 #bg -- puffs1 #bi -- salmi (1 cold1 #bh ,lev]et la m9ute1 #bi -- la ,nol1 #bi ,livre1 filet de1 la ,muette1 #bd -- gteaux de1 #be ,moorf[l1 salmi (1 #cj ,ortolans 9 cases1 #cj -- la ,prig\rd9e1 #ca -- aux truffes1 #ca ,p>tridges la ,b>b>ie1 #ca -- blancmang] & truffles1 #cb -- la ,barnaise1 #cc -- blanquette (1 #cc -- broil$1 #cc -- *>treuse (1 #cd -- aux *\x1 #cd -- cold fillets (1 #ce -- la ,cussy1 #ce -- ) mu%rooms1 #cf -- pie1 #ch -- pudd+1 #cg -- la ,re9e1 #cg -- salmi (1 au *asseur1 #ch -- scallop$1 #ch -- la ,si]ra ,mor5a1 #ch -- s\ffl1 #ci -- /ew$1 #dj -- la ,t\ss5el1 #dj -- t>tlets1 #da -- la ,vniti5ne1 #da ,p9tail1 #db ,pheasant1 boil$1 #db ,pheasants1 b\d9s (1 #db -- la bonne femme1 #dc -- la ,brillat-,sav>91 #dc -- crme (1 la mod]ne1 #dd -- cutlets1 #de -- galant9e (1 #de -- fritt1 #df -- & mac>oni1 #df -- pie ) oy/]s1 #dg -- des ,rois1 #dh -- la ,sa9te-,alliance1 #dh -- salmi (1 #di -- /ew$ ) cabbage1 #di -- /uff$ ) oy/]s1 #ej -- -- -- tomatoes1 #ej -- en surprise1 #ea -- la ,suisse1 #ea -- la ,trego?ran1 #eb -- la ,victoria1 #eb ,pigeons la du*esse1 #ec -- la f9ancire1 #ec -- la m]veilleuse1 #ec -- ballot9es (1 #ed -- en poqueton1 #ed -- en ragot de crevettes1 #ee -- au soleil1 #ee -- la ,s\ssel1 #ef ,plov]s 9 br&y1 #ef -- gold51 #eg -- -- aux *ampignons1 #eg -- aux truffes1 #eg ,pullet1 /uff$1 #eg ,quails la ,beaconsfield1 #eh -- en caisse1 #ei -- compte (1 #ei -- & gre5 peas1 #fj ,rabbit1 b\d9s (1 #fj -- la ,ma9t5on1 #fj -- galant9e (1 #fa -- gibelotte (1 #fa -- fillets (1 ) cucumb]1 #fa -- fric&eau (1 #fb -- fritt]s1 #fb -- klsse1 #fc -- en papillote1 #fc -- pie la ,prov5ale1 #fc -- pilau1 #fd -- pudd+1 #fd -- la ,t>t>e1 #fe -- la ,w&]]1 #fe ,roebuck cutlets1 #ff ,snipe la m9ute1 #ff -- pie1 #ff -- -- la ,danoise1 #fg -- hot rais$1 #fg -- s\ffl1 #fh -- la sup]lative1 #fh ,teal1 devill$1 #ab -- pudd+1 #fi ,teal1 salmi (1 #fi -- /ew$1 #gj ,turkey drum/icks1 devill$1 #gj -- en daube1 #ga ,v5ison cutlets1 #ga1 #gb -- h>icot1 #gb -- pa/ry1 #gb -- puffs1 #gb ,widgeon1 salmi (1 #gc ,wild ducks1 fillets (1 #gd ,wildf[l la ,big>ade1 #gd ,woodcock au *asseur1 #gd -- la ,lucullus1 #ge -- la ,prigueux1 #ge -- en surprise1 #ge -- salmi la ,lucullus1 #gf ,,pr9t$ ,,by ,,spottiswoode ,,& ,,co41 ,,new-,,/reet ,,squ>e ,,london ---------------------------------------- ------------------ ,transcrib]'s ,notes3 ,left inconsi/5t hyph5ation 9 place ,page #dd3 ,*ang$ trail to tail ,index3 ,correct$ page numb] = ,pigeons la f9ancire ---------------------------------------- ------------------