Читать книгу Cakes and Ale - Edward Spencer Mott - Страница 41

Cut the fleshy parts of your waddler into neat joints, and having browned them place in a jar with nine oysters and some good gravy partly made from the giblets. Close the mouth of the jar, and stand it in boiling water for rather more than an hour. Add the strained liquor of the oysters and a little more gravy, and turn the concoction into a deep silver dish with a spirit lamp beneath. Wild duck can be jugged in the same way, but without the addition of the bivalves; and a mixture of port wine and Worcester sauce should be poured in, with a squeeze of lemon juice and cayenne, just before serving.

Another dish which will be found “grateful and comforting” is an old grouse—the older the tastier. Stuff him with a Spanish onion, add a little gravy and seasoning, and stew him till the flesh leaves the bones. All these stews, or “jugs” should be served on dishes kept hot by lighted spirit beneath them. This is most important.