A young Rabbit, or Hare, is known by
the tenderness of the Jaw-Bones, which will easily break by pressing with
the Finger and Thumb.
Woodcocks are now in Season, and it is to be advertised of them, that they
are to be only pull'd of their Feathers, and not drawn like other Fowls,
but the Guts left in them; when they are roasted, they must be serv'd upon
Toasts of Bread, upon which the Guts are spread and eaten, when they are
brought to Table. The inward of this Bird eats like Marrow; this is
generally eaten with Juice of Orange, a little Salt and Pepper, without
other Sauce. The Legs of this Bird are esteem'd the most, and are therefore
presented to the greatest Strangers at Table; but the Wings and Breast of a
Partridge are the principal parts of that Fowl, for the Legs are full of
Strings, like the Legs of Turkeys and Pheasants.
The Snipe is of the same nature with the Woodcock, and is ordered in every
respect like it. These may be larded with Bacon upon the Breast, or else
strew'd with Salt and Crumbs of Bread, while they are roasting. Besides the
Sauce used for Woodcocks and Snipes, the aforesaid _Suffolk_ Gentleman has
the following which is Gravey with a little minced Anchovy, a Rocambole,
some Lemon-Juice, and a little White-wine boiled together; and when it is
strain'd, pour it in a Saucer, and serve it with the Fowls.
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