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Moor Game, Stewed

Cut the birds into joints, if large, but only quarter small ones; rather old birds may be utilised by this mode of cooking. Put a quarter of a pound of butter into a large stewpan, lay in the joints, brown them over a slow fire, take them out, make a gravy in the pan, adding a small cup of stock and a couple of glassfuls of port wine, with a bit of garlic the size of a pea; season with white pepper, salt, and cayenne, if approved, and simmer slowly until tender. Thirty minutes will be sufficient time for young birds. The skin should be removed from old ones before they are fried. Probable cost, uncertain.