Accompaniments. - With wild ducks, cucumber sauce, currant jelly or cranberry sauce.

Roast Duck With Apples

Pluck and singe a duck, draw it without breaking the intestines, wipe it with a wet towel and lay it in a baking pan; wipe a dozen small sour apples with a wet cloth, cut out the cores without breaking the apples, and arrange them around the duck; put the pan into a hot oven and quickly brown the duck, then moderate the heat of the oven and continue the cooking for about twenty minutes, or until the apples are tender but not broken, baste both duck and apples every five minutes until they are done, and then serve them on the same dish. It is a great improvement some think, to parboil the duck for fifteen minutes with an onion in the water, and the strong fishy flavor that is sometimes so disagreeable in wild ducks will have disappeared. A carrot will answer the same purpose.

Roast Quail With Bread Sauce

Peel and slice an onion and put it over the fire in a pint of milk; pluck and singe half a dozen quail, draw them without breaking the intestines, cut off the heads and feet, and wipe them with a wet towel; rub them all over with butter; season them with pepper and salt, and roast them before a very hot fire for fifteen minutes basting them three or four times with butter. Have some slices of toast laid under them to catch the drippings. While the birds are roasting make a bread sauce as follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the finest ones for the sauce, and the largest for the frying later; remove the onion from the milk in which it has been boiling, stir into the milk the finest portion of the crumbs, season it with a saltspoonful of white pepper and a grate of nutmeg, stir in a tablespoonful of butter, and stir the sauce until it is smooth; then place the saucepan containing it in a pan of boiling water to keep it hot; put two tablespoonfuls of butter over the fire in a frying pan, and when it is smoking hot put into it the coarse half of the crumbs, dust them with cayenne pepper, and stir them until they are light brown; then at once put them on a hot dish; put the bread sauce into a gravy-boat ready to send it to the table.

Arrange to have the fried breadcrumbs, sauce and quail done at the same time; serve the birds on the toast which has been laid under them; in serving the quail, lay each bird on a hot plate, pour over it a large spoonful of the bread sauce and on that place a spoonful of the fried bread crumbs.

Venison Steak

Take a piece of frozen venison, and put into water in which has been put two tablespoons of vinegar. Just leave until the ice comes to the surface of the meat, take the meat out and remove the ice with a knife; wipe dry and flour well, put a good piece of butter in the pan; let brown, put the steak in salt, and pepper, fry on both sides, then add a cup of rich milk, push the pan to the back of the stove and cover it and let it stew slowly for one and a half hours - If the steak is very dry lard it with salt pork before frying.

Stewed Pigeons

For two pair of pigeons stuff first with bread, summer savory, butter, pepper, salt. Put eight or nine slices of fat pork, in an iron pot to fry, until the pork is well browned, then take it out and put in the pigeons and let brown thoroughly, keep turning to prevent burning. Then add one pint of stock, season if required, put back slices of pork and let stew for an hour and a half (at least) quietly. If gravy is not thick enough, add a tablespoon of brown flour. About quarter of an hour before done, put in a can of green peas - Then serve.

Stewed Hare

Can be prepared in the same manner as the above for stewed pigeons, with the addition of spices: cloves a few, and a little more of cinnamon.

Bread Sauce

One half pint boiled milk to one cup of fine bread crumbs, one small onion, two cloves, one piece of mace, salt to taste, let simmer five minutes, add small piece of butter.

Cranberry Jelly

Pare, quarter, and core twelve good sized tart apples, place in a porcelain kettle with two quarts of cranberries, cover well with cold water and stew until soft, then strain through a jelly bag, add to this juice two pounds of confectioner's sugar, and boil as you would any other jelly, until it falls from the skimmer; when you dip it in skim off any froth that arises while boiling, put in moulds and let it get firm before using.

Plain Dressing For Fowls

One cup and a half of bread crumbs (not too stale), one heaped teaspoon each of parsley, thyme and savory, one dessert spoonful butter, half teaspoon salt, quarter of a teaspoon pepper, mix all together with a little milk.

Plain Dressing For Geese And Ducks

One cup breadcrumbs or potatoes, one cup or more of stewed onions, one tablespoon sage, pepper, salt and a little butter, mix with a little milk.