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Black-cock, To Roast

INGRE- DIENTS. -Black-cock, butter, toast. AVER- AGE COST, 5s. per brace.

Let these birds hang for a few days, or they will be tough and tasteless, if not well kept. Pluck and draw them, and wipe the insides and outsides with a damp cloth, as washing spoils the flavour.

Cut off the heads, and truss them the same as a roast fowl, cutting off the toes, and scalding and peeling the feet. Trussing them with the head on, as shown in ROAST BLACK-COCK. the engraving, is still practised by many cooks, but the former method is now considered the best. Put them down to a brisk fire, well baste them with butter, and serve with a piece of toast under, and a good gravy and bread sauce. After trussing, some cooks cover the breast with leaves and slices of bacon, and then ro. them. They should be served in the sam manner and with the same accompaniments as with the plainly-roasted birds.

TIME.-45 to 50 minutes.

Black-cock, To Carve. Skilful carving of game undoubtedly adds to the pleasure of the guests at a dinner-table; for game seems pre-eminently to be composed of such delicate limbs and tender flesh that an inapt practitioner appears to to the end of December. more disadvantage when mauling these pretty and favourite dishes, than larger and more robust pièces de résistance. This bird is variously served, with or without the head on; and, although we do not personally object to the appearance of the head SEASONABLE from the middle of August B as shown in the woodcut, yet it seems to be more in vogue to serve it without.

The carving is not difficult, but should be elegantly and deftly done. Slices from the breast, cut in the direction of the dotted line from B to A, should be taken off, the merrythought displaced, and the leg and wing removed by running the knife along from C to D. The thigh is considered a great delicacy.

Blancmange. quart mould.-1 pint of new milk, 1 oz. of INGREDIENTS for isinglass, the rind of lemon, lb. of loaf sugar , 10 bitter almonds, oz. of sweet almonds, 1 pint of cream. AVERAGE COST, 3s .

Put the milk into a saucepan, with the isinglass, lemon-rind, and sugar, and let these ingredients stand by the side of the fire until the milk is well flavoured; add the almonds, which should be blanched and pounded in a mortar to a paste, and let the milk just boil up; strain it through a fine sieve or muslin into a jug, add the cream, nearly cold. Let it stand for a few minutes, and stir the mixture occasionally until then pour it into the mould, which should be previously oiled with the purest saladoil, or dipped in cold water. There will be must not be poured into the mould, as, a sediment at the bottom of the jug, which when turned out, it would very much disfigure the appearance of the blancmange. This blancmange may be made very much BLANCMANGE, CHEAP. richer by using 1 pint of cream, and melting the isinglass in 1/2 pint of boiling water. The flavour may also be very much BLANCMANGE MOULD.

BOILING.