Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-11-28
SPARROW PIE.
Some Interesting Hints From the Lit
tie Rascnl's Home.

From the ST. James Gazette
Sparrows are much too artful for any trap. Ii
Is almost IDLE 70 set moses or lay clap nets LOT
these birds. The sparrow catcher's method is
known as bat-fowline. For bat-fowling four
sportsmen are the proper number One of these
carries long stick, with which he beats the
Ivy or the sides OF the rick, and so starts the
game. Inc second bears q lantern at the END
OF pole, toward the light of which the birds
ny when suddenly aroused from sleep. The
o e,, two hold, and rattle close against the
net, made IKE shrimping net, but considera-
oiy larger; and into this the sparrows dash, pc
W1ioered by the noise and dazzled by the light:
SppalIow catcners need no license, their gear Is
mand 2 very fair price. As the sparrow catcher
heIpa ao by oy she head, or rather the dozen o.
row In town pudding
nen the sparrow reaches the London mar
ket guile commences. His head Is gone already;
his feet are now removed, and he does duty for
the iark at many London restaurant and
hotel indeed, In the best of these the lark
feet on, 50 that the long claws may establish
ms ioentlty.) Were we willing to call things by
. , ragnt names, this deception would DC uil-
from an insectivorous lark as does Norfolk
TURKEY from Scotch capercailzie. Each is ex-
e een ia its way but they no more resemble
each Otner tnan does the genuine red venison
the park-fed faliow deer. Those who have
merely looked at the vignettes in Yarrell can
bone of the lark and that of the sparrow. Some
sceptlcs declare that boned larks served as aiou-
ettes en- caisse are nine times out Of ten, simply
sparrows, the whiteness of whose flesh is con-
ce9ied by highly colored gravy.
put tnere are other ways Of cooking sparrow
tnan 70 Doll him with beefsteas under crust,
ana In every way he repays the trouble Of the
COOK. Roll piece of bacon over his breast {not
700 large piece, toast him in Dutch oven,
ana SO serve him hot. School boys know this.
although they are often obliged to dispense
With the bacon. Or, "another way" Curry a
dozen sparrows and serve them with the proper
gravy IN rampant Of rice. In fact, when you
have once understood how dainty bird we'll
fed sparrow Is, a dozen worthy modes of pre-
senting him at table will occur to you. Has
not O book been written detailing hundred
meInods OF cooking the potato?
one way may be recommended as excellent.
Cut enough of the end of a large potato to en-
able you to scoop q receptacle for your sparrow.
RACE MIN therein, as IZaak Walton said, Item
qeliy, with appropriate adjuncts to your taste.
Lutte on the head Of your potato again with
flour and water. Use your judgment as to time
OF serving, and his baked potato will astOnish
your guest. Nor need the humanitarian be
aggrieved at all this good advice, nor argue
about the number of lives that have to be
sacrinced for single pudding. The sparrow
is not easy OF determination, as the good people
of Australia have discovered. You might as
well talk of overshrimping Pegwell bay as of
overbatfowling English ickyards. Nor has the
sparrow, like the quail, to be kept in a dun
geon and stuffed with millet until he is quite
uncomfortable. Scholars OF the Paul ROndOlet
type, should they be disposed to think Of Les
bias sparrow, and therefore hesitate as to a
sparrow pudding, may take comfort from the
thought that the pet of Lesbia was certainly
not our own passer domesticus inasmuch as it
used to futter round her head, peck playfully
at her finger and twitter a welcome to her.
The bird in question was probably u goldfinch.
a redpOIe, q Siskin. The Romans applied the
term passer to all small birds Unfortunately.