Thrushes in the Saucepan

Pick and singe one dozen thrushes; remove the gizzard and pouch without drawing them, truss for roasting and fry in butter in an earthenware saucepan over a brisk fire. When done remove them from the saucepan, untruss and dress in a circle on a hot dish, the legs lying inwards; add to their stock a little game glaze (No. 398), some clear gravy (No. 404), the juice of a lemon, and a small pinch of chopped parsley. Pour the sauce over the birds, and serve.