send it to table.

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[58]

BIRDS POTTED.

“It tastes of the bird, however,” said the old woman, “and she cooked the rail of the fence on which the crow had been sitting.”

When birds have come a great way, they often smell so bad that they can scarcely be borne from the rankness of the butter, by managing them in the following manner, they may be as good as ever. Set a large saucepan of clean water on the fire, when it boils take off the butter at the top, then take the fowls out one by one, throw them in the saucepan of water half a minute, whip it out, and dry it in a cloth inside and out, continue till they are all done; scald the pot clean, when the birds are quite cold, season them with mace, pepper, and salt according to taste, put them down close in a pot, and pour clarified butter over them.

LARKS.

What say you, lads? is any spark Among you ready for a lark? Moore.

Moore.

These delicate little birds are in high season in November. When they are thoroughly picked, gutted, and cleansed, truss them; do them over with the yolk of an egg, and then roll them in bread[59]crumbs; spit them on a lark spit; ten or fifteen minutes will be sufficient time to roast them in, before a quick fire; whilst they are roasting, baste them with fresh butter, and sprinkle them with breadcrumbs till they are well covered with them. Fry some grated bread in butter. Set it to drain before the fire, that it may harden; serve the crumbs in the dish under the larks, and garnish with slices of lemon.

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56-* The process by which the liver of the unfortunate goose is enlarged, in order to produce that richest of all dainties, the foie gras, of which such renowned pâtés are made at Strasbourg and Toulouse, is thus described in the “Cours Gastronomique:” “On deplumes l’estomac des oies; on attache ensuite ces animaux aux chenets d’une cheminée, et on le nourrit devant le feu. La captivité et la chaleur donnent a ces volatiles une maladie hepatique, qui fait gonfler leur foie.”

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