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GAME, BLACK (a la Royale)

Pick, draw, and singe a blackcock (this must be done carefully, as the skin is easily broken). Truss it like a pheasant, lay it before a clear fire, baste it plentifully with butter, and, when sufficiently cooked, serve it on a slice of toast which, after being flavoured with lemon-juice, has been placed in the dripping-tin under the bird for some minutes. Garnish with watercress and some forcemeat balls, made of game. Good gravy should be sent to table with it. This bird should not be cooked until it gives decided indications of being ready for it. Time, about three-quarters of an hour to roast. Sufficient for two or three persons. Probable cost, 5s. the brace. Seldom offered for sale.