Method.—Slice the head neatly, dip each slice into the prepared batter, and fry in hot fat until crisp and nicely browned. Serve the sauce separately.
Time.—About ½ an hour, after the batter is made. Average Cost, 1s. 4d., exclusive of the sauce. Sufficient for 5 or 6 persons.
1402.—FOWL ROASTED.
Ingredients.—1 tin of roast fowl, 2 or 3 rashers of bacon, gravy, bread sauce (see Sauces), dripping.
Method.—Immerse the tin containing the fowl in boiling water, let it become thoroughly hot, then open the tin and remove the bird carefully. Cover the breast with rashers of bacon, baste well with hot dripping, and cook in a brisk oven for 15 to 20 minutes. Serve the bread sauce and gravy separately.
Time.—About 40 minutes. Average Cost, 3s. 6d. Sufficient for 4 or 5 persons.
1403.—GAME, SALMI OF.
Ingredients.—1 tin of partridge or pheasant, ¾ of a pint of brown sauce (see Sauces, No. 223), 1 glass of port, salt and pepper, fried croûtons.
Method.—Divide the game into pieces convenient for serving (the trimmings and jelly will provide the stock for the brown sauce). Make the sauce as directed, add to it the game, wine and seasoning to taste, and, when thoroughly hot, serve garnished with croûtons of fried bread.
Time.—About ½ an hour, after the sauce is made. Average Cost, 2s. 6d. Sufficient for 4 persons.
1404.—GROUSE, ROAST.
Ingredients.—1 tin of roast grouse, fried potatoes, good gravy, butter or dripping.
Method.—Let the tin stand in hot water until the bird is thoroughly heated, then take it out of the tin and transfer it to a baking tin containing some hot butter or dripping. Baste it well, cook in a brisk oven for 15 or 20 minutes, and serve with potato straws or chips and good gravy.
Time.—About 40 minutes. Average Cost, 3s. 6d. Sufficient for 2 or 4 persons.
1405.—HARE, JUGGED.
Ingredients.—1 tin of jugged hare, 1 glass of port wine, red currant jelly, salt and pepper.
Method.—Let the tin remain immersed in hot water until its con-
