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Blackcock, Stewed

Joint the blackcock in the same way as an ordinary fowl, and fry in plenty of butter until nicely browned, with a clove of garlic, which should be removed before the stewing is commenced. Put a small wine-glassful of stock and two of port wine, and a seasoning of salt and pepper into the frying-pan with the butter, make a nice gravy, then put the blackcock into a stew-pan, throw the gravy over, and simmer very gently about half an hour, or until tender. Serve the meat high on the dish, and the gravy, with sippets of toast around it. Old birds are best done in this way; they require more time. Probable cost, 5s. to 6s. per brace.