one anchovy, half a lemon, a sprig of sweet marjoram; cover the pan
close, and stew half an hour; take out, and thicken the gravy; boil a
little, and pour it over the partridge, and lay round them artichoke
buttons, boiled, and cut in quarters, and the yolks of four hard eggs,
if agreeable.

HOW TO ROAST PHEASANT.--Roast them as turkey; and serve with a fine
gravy (into which put a very small bit of garlic) and bread sauce.
When cold, they may be made into excellent patties, but their flavor
should not be overpowered by lemon.

HOW TO ROAST PLOVERS.--Roast the _green_ ones in the same way as
woodcocks and quails, without drawing, and serve on a toast. _Grey_
plovers may be either roasted or stewed with gravy, herbs and spice.

HOW TO FRICASSEE QUAILS.--Having tossed them up in a sauce-pan with
a little melted butter and mushrooms, put in a slice of ham, well
beaten, with salt, pepper, cloves and savory herbs; add good gravy,
and a glass of sherry; simmer over a slow fire; when almost done,
thicken the ragout with a good cullis, (i. e. a good broth, strained,
gelatined, etc.) or with two or three eggs, well beaten up in a little
gravy.

HOW TO ROAST QUAILS.--Roast them without drawing and serve on toast.
Butter only should be eaten with them, as gravy takes off the fine
flavor. The thigh and the back are the most esteemed.

HOW TO ROAST RABBITS.--Baste them with butter, and dredge them with
flour; half an hour will do them at a brisk fire; and if small, twenty
minutes. Take the livers with a bunch of parsley, boil them, and chop
them very fine together; melt some butter, and put half the liver and
parsley into the butter; pour it into the dish, and garnish the dish
with the other half; roast them to a fine light brown.

HOW TO MAKE RABBIT TASTE LIKE A HARE.--Choose one that is young, but
full grown; hang it in the skin three or four days; then skin it, and
lay it, without washing, in a seasoning of black pepper and allspice
in a very fine powder, a glass of port wine, and the same quantity of
vinegar. Baste it occasionally for 40 hours, then stuff it and roast
it as a hare, and with the same sauce. Do not wash off the liquor that
it was soaked in.

HOW TO ROAST SNIPES--Do not draw them. Split them; flour them, and
baste with butter. Toast a slice of bread brown; place it in the dish
under the birds for the trail to drop on. When they are done enough,
take up, and lay them on the toast; put good gravy in the dish