The
boiled Pheasants are generally dressed with Oyster-Sauce, or Egg-Sauce, but
the roasted are either larded on the Breast with fine Bacon Fat, or else
roasted and strew'd with Crumbs of Bread: these, says the _Suffolk_
Gentleman, who sent me the foregoing Method of ordering the Woodcock and
Snipe, should be served with the same Sauces that are used for Partridges.
The Sauces in his Directions are within a trifle the same as those I have
already set down in _September_ for Partridges or Quails, so that I shall
not repeat them here.
The Truffle, which I have treated of at large as to its manner of Growth
and Season of Maturity, in my _Gentleman and Farmer's Monthly Director,_
affords such Variety of agreeable Dishes, that I have taken care to send to
a curious Gentleman abroad for the Receipt how to dress it: They are very
plenty in our Woods in _England,_ as I understand by several who have found
them this Summer by my Directions, and I believe will be much more so,
since several curious Gentlemen have followed my Advice in propagating
them. It is now, as well as in the two preceding Months, that we may find
them of a fine Flavour; but they being something more in perfection in this
Month than in the others, I think it the properest to give the Methods of
ordering them for the Table in this place: The first manner is to broil
them.
Pages:
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186