tureen of brown gravy. When liked, bread-sauce may also be sent to table
with them.

_Time_.--12 to 20 minutes. _Average cost_,--Seldom bought.

_Sufficient_.--Allow--1 for a dish.

_Seasonable_ from August 12th to the middle of September.

[Illustration: THE LANDRAIL.]

THE LANDRAIL, OR CORN-CRAKE.--This bird is migratory in its
habits, yet from its formation, it seems ill adapted for long
aerial passages, its wings being short, and placed so forward
out of the centre of gravity, that it flies in an extremely
heavy and embarrassed manner, and with its legs hanging down.
When it alights, it can hardly be sprung a second time, as it
runs very fast, and seems to depend for its safety more on the
swiftness of its feet than the celerity of its wings. It makes
its appearance in England about the same time as the quail, that
is, in the months of April and May, and frequents the same
places. Its singular cry is first heard when the grass becomes
long enough to shelter it, and it continues to be heard until
the grass is cut. The bird, however, is seldom seen, for it
constantly skulks among the thickest portions of the herbage,
and runs so nimbly through it, doubling and winding in every
direction, that it is difficult to get near it. It leaves this
island before the winter, and repairs to other countries in
search of its food, which principally consists of slugs, large
numbers of which it destroys. It is very common in Ireland, and,
whilst migrating to this country, is seen in great numbers in
the island of Anglesea. On its first arrival in England, it is
so lean as scarcely to weigh above five or six ounces; before
its departure, however, it has been known to exceed eight
ounces, and is then most delicious eating.

TO DRESS A LEVERET.

1034. INGREDIENTS.--2 leverets, butter, flour.

_Mode_.--Leverets should be trussed in the same manner as a hare, but
they do not require stuffing. Roast them before a clear fire, and keep
them well basted all the time they are cooking. A few minutes before
serving, dredge them lightly with flour, and froth them nicely. Serve
with plain gravy in the dish, and send to table red-currant jelly with
them.

_Time_.--1/2 to 3/4 hour. _Average cost_, in full season, 4s. each.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from May to August, but cheapest in July and August.

BROILED PART