596. Quail (la Caille).—Should be killed at least forty-eight hours before they are wanted; they should then be plucked, singed, drawn, and trussed by cutting off the wings at the first pinion, leaving the feet, and fixing the pinion and the wings with a very small skewer; cover the breast with vine leaves and a slice of fat bacon, and run a skewer through the pinions and thighs of each: tie on a spit and roast for ten to twelve minutes before a sharp fire. They should be served a nice gold color in a dish with a little gravy; they may also be trussed as above, and put into a pig’s caul, and roasted and served with either sauces Nos. 141, 601.
597. Rabbits.—There are two sorts, the tame and wild; the wild or gray inhabits the mountainous districts; has the finest flavor, or on those places where it can feed on thyme, geneva, or other aromatic herbs, or on the sea coast, where he gets the lichen or wild moss. It has a much darker color than the tame. The tame rabbit, if properly fed 21 days before killing, may be made a very delicate article of nourishment; it should be kept from two to four days. When killed it should be removed to a cold place as quick as possible, that the fat may set.
If old, the claws will be long and rough, the coat rough and gray hairs mixed with it. If young, the claws and wool smooth. If stale, the flesh will be slimy and a bluish color; if fresh, it will be stiff, and the flesh white and dry.
598. Hares.—One is sufficient for a roast, skin and truss it nicely, stuff the interior with a good veal stuffing, sew it up, then put it on the spit, rub butter over the back and shake flour over it, roast it about forty minutes before a sharp fire, but that depends upon the size, of course; serve them with plain gravy in the dish and currant jelly separate. They are also served with a sauce poivrade, or sweet sauce; they may also be larded.
599. Leverets are plain roasted and do not require stuffing, nor so long roasting, being smaller; they are usually served with plain gravy, but may be served with either of the sauces mentioned in the last; you require two for a roast. They will take from twenty-five to thirty minutes roasting. They may be larded, for a change.
600. Wild Fowl Sauce.—The following is a good sauce; the quantities are given for one wild duck.
Walnut catsup one tablespoonful; the same of Harvey’s or Worcestershire sauce, the same of lemon-juice, a wine-glass of red wine, a good slice of lemon-peel, one eschalot minced, half a saltspoonful of cayenne pepper, one blade of mace, and a wine-glassful of gravy; boil ten minutes, serve very hot, and pour over the bird when cut up.
601. Fumet de Gibier Sauce.—Take the remains or bones of game (the back-bones of grouse are best), chop them up small, put them in a stewpan, with a glass of white wine, an onion, a small piece of carrot and of turnip sliced, a leaf of celery, a sprig of thyme, the same of parsley, a bay-leaf, a clove, half a blade of mace; stir over the fire five minutes, then add a quart of brown sauce, if too thick add some water, boil for about twenty minutes, skim, strain, and serve; a little lemon-juice and cayenne pepper may be added if approved of.