rectum._"

_Mock Pheasant._--(No. 69.)

If you have only one pheasant, and wish for a companion for it, get a
fine young fowl, of as near as may be the same size as the bird to be
matched, and make game of it by trussing it like a pheasant, and
dressing it according to the above directions. Few persons will discover
the pheasant from the fowl, especially if the latter has been kept four
or five days.

The peculiar flavour of the pheasant (like that of other game) is
principally acquired by long keeping.

_Guinea and Pea Fowls_,--(No. 69*.)

Are dressed in the same way as pheasants.

_Partridges_,--(No. 70.)

Are cleaned and trussed in the same manner as a pheasant (but the
ridiculous custom of tucking the legs into each other makes them very
troublesome to carve); the breast is so plump, it will require almost as
much roasting; send up with them rich sauce (No. 321*), or bread sauce
(No. 321), and good gravy (No. 329).

*.* If you wish to preserve them longer than you think they will keep
good undressed, half roast them, they will then keep two or three days
longer; or make a pie of them.

_Black Cock_ (No. 71), _Moor Game_ (No. 72), _and Grouse_, (No. 73.)

Are all to be dressed like partridges; the black cock will take as much
as a pheasant, and moor game and grouse as the partridge. Send up with
them currant-jelly and fried bread-crumbs (No. 320).

_Wild Ducks._--(No. 74.)

For roasting a wild duck, you must have a clear, brisk fire, and a hot
spit; it must be browned upon the outside, without being sodden within.
To have it well frothed and full of gravy is the nicety. Prepare the
fire by stirring and raking it just before the bird is laid down, and
fifteen or twenty minutes will do it in the fashionable way; but if you
like it a little more done, allow it a few minutes longer; if it is too
much, it will lose its flavour.

For the sauce, see No. 338 and No. 62.

_Widgeons and Teal_,--(No. 75.)

Are dressed exactly as the wild duck; only that less time is requisite
for a widgeon, and still less for a teal.

_Woodcock._--(No. 76.)

Woodcocks should not be drawn, as the trail is by the lovers of "_haut
gout_" considered a "_bonne bouche_;" truss their legs close to the
body, and run an iron skewer through each thigh, close to the body, and
tie them on a small bird spit; put them to roast at a clear fire; cut as
many slices of bread as you have birds, toast or fry them a delicate
br