The Sportsman and His Dog: Or: Hints on SportingJohn and Daniel A. Darling, 1850 - 205 sider |
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animal arrives barrel Basses Alpes battue beat better bird rises caress cause centre chance charge clover cock collar commence common partridge cook covert covey dead delicate desire destroy distance eaten escape false points fear feet field fire flavour flies follow forester France game-bag give grass ground habit hand hare head Hippocrates hurry inasmuch keeper killed knows lapwings larded larks legs lesson listen load look looking-glass lose Lucullus manner miss necessary never nevertheless noise nose occasion pass pheasant pleasure Poland postilion powder precaution prevent punish purée quail rabbit ramrod rarely readily Recollect red-legged partridge regard remain requires roasted scent seek shooter shooting shot snipe soon sport sportsman spot straight sufficiently tail thirty paces throw thrush tree tridges trigger truffles wadding walk weather wild ducks wind wing wood woodcock wounded young
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Side 27 - Practice will do the rest : soon with much coolness you will see your dog at the point, — a hare will start, a partridge will rise, but the pleasure will be always the same. And tell me if, in regard to all other things, you can say the same? THE MORE HASTE THE LESS SPEED. " Mon chien bondit, s'écarte et suit avec ardeur L'oiseau dont les zéphirs vont lui porter l'odeur : II s'approche, il le voir, transporté mais docile, II me regarde alors et demeure immobile. J'avance, l'oiseau part, le plomb...
Side 103 - ... scraped bacon, pepper, salt, and herbs, and truffles sufficient to fill up the remaining portion of the inside of the pheasant. Be careful to secure that stuffing so that none of it escape, which is difficult when the bird has been long kept. Nevertheless, there are several ways of achieving this, and, among others, that of placing a crust of bread over the orifice and attaching it with a thread. Prepare a slice of bread an inch thick, on which the bird rests in its length. Then take the trail...
Side 103 - ... bird is perfectly fit, pluck it ; lard it with care, selecting the primest and freshest bacon. It is by no means an indifferent question that of plucking a pheasant at the proper time. Experience has proved that those which are kept in their feathers are more perfumed and of better flavour than others which have been kept plucked, inasmuch as the air neutralises a portion of the flavour, or that the juice intended to nourish the plumage dries up and injures the flesh. Your bird being plucked,...
Side 102 - The following extract was sent to me some time ago — it is probably from one of M. Soyer's books, the source of it was not stated : — " When the bird is perfectly fit, pluck it ; lard it with care, selecting the primest and freshest bacon. It is by no means an indifferent question that of plucking a pheasant at the proper time. Experience has proved that those which are kept in their feathers are more perfumed and of better flavour than others which have been kept plucked, inasmuch as the air...
Side 26 - ... all necessary time : the ease with which these good and innocent birds are killed always leaves me in surprise that any remain. The pheasant rises majestically : he shews a bold front to your aim ; but the noise which he makes astonishes those who are not accustomed to it. Beginners always miss them : they hurry too much — they lose their heads, and really not without excuse. You must recollect that his tail is not a portion of the animal, and that the rear-guard often saves an army. This lesson...
Side 103 - ... being plucked, it should be stuffed in the following manner: take two woodcocks, and divide the flesh into one portion, the trail and liver into another ; with the meat you make a stuffing, by hashing and mixing it with some beef marrow, a small quantity of scraped bacon, pepper, salt, and herbs, and truffles sufficient to fill up the remaining portion of the inside of the pheasant. Be careful to secure that stuffing so that none of it escape, which is difficult when the bird has been long kept....
Side 43 - If I endeavor to give you advice profitable to your companions, understand them not the less in reference to yourself. Be careful of young Sportsmen. If you walk with them, place yourself rather in the rear than in the front. These youngsters sometimes lose their heads at the sight of a partridge ; a hare causes them a giddiness; and a pheasant throws them into convulsions.
Side 104 - ... none of it escape, which is difficult when the bird has been long kept. Nevertheless, there are several ways of achieving this, and, among others, that of placing a crust of bread over the orifice and attaching it with a thread. Prepare a slice of bread an inch thick, on which the bird rests in its length. Then take the trail and livers of the woodcocks and mix them with truffles, an anchovy, some grated bacon, and a morsel of fresh butter ; cover the bird with this paste, so that it shall be...
Side 23 - And it is not without the best intention that I advise your aiming at the birds separated from the covey. If you fire at those in the centre, their neighbours may go off wounded. At all times, when two birds cross, it is as well to fire at their meeting. point, if they have not met ; or, if you discover their mutual intention of approach, keep your eye on the void which separates them, and the moment they meet pull your trigger : thus I have killed doubly-double shots. But this is a rare occurrence,...
Side 26 - Beginners always miss them : they hurry too much—they lose their heads, and really not without excuse. You must recollect that his tail is not a portion of the animal, and that the rear-guard often saves an army. This lesson often repeated will bring you by and by to the best results. Practice will do the rest : soon with much coolness you will see your dog at the point : a hare will start, a partridge will rise, but the pleasure will be always the same. And tell me if in regard to all other things...