Rail a la Mareille-Roasted and Broiled

A species of bird belonging to the grallic order; they are in great demand on account of the delicacy of their meats, especially in the fall season. There are two kinds, the water rail and the land rail; the latter being the best.

A la Mareille.—Pick, draw, singe, and truss six rails, carefully remove all their pin feathers, then stuff them with the following dressing: Chop six ounces of chicken livers with as much fresh fat pork, both to be chopped separately; mix all together, then season with salt, pepper, nutmeg, and chopped truffles, mushrooms, and parsley; cook in a brisk oven, and afterward dress on hollow crusts fried in butter garnished with forcemeat and poached in the oven; serve a Bigarade sauce (No. 435) separately.

Roasted.—Prepared the same as the above without any dressing; roast in a hot oven, and dress on croutons of bread fried in butter, and covered with foies-gras forcemeat (No. 78); pour clear gravy (No. 404) over, and serve with currant jelly.

Broiled.—Split the rails, cook and dress the same as the English snipe (No. 2157).