1017. - Duckling With Turnips

Is a very favorite dish among the middle classes in France. Proceed as in the last, but instead of peas use about forty pieces of good turnips cut into moderate-sized square pieces, having previously fried them of a light yellow color in a little butter or lard, and drained them upon a sieve; dress the duck upon a dish as before, season the sauce with a little pepper, salt, and sugar: reduce until rather thick, a thin sauce not suiting a dish of this description; the turnips must not, however, be in puree; sauce over and serve.

1019. - Plovers

Roast the golden plover in the same way as woodcocks and quails, without drawing; and serve on a toast.

Grey Plovers

Draw them: they may be either roasted or stewed with gravy, herbs, and spice.

Plover's Eggs

Boil them ten minutes, and serve either hot or cold; the former on a napkin, the latter on moss. Send to table with the second course.

1020. - Partridges

being less dry than pheasants, do not require stuffing, although they are improved by it, made either of chesnuts or truffles and bacon. They are sometimes roasted, wrapped in bacon and vine-leaves: bread-crumbs are essential. In some places partridges are sent up with forcemeat-balls in the dish.

1021. - To Stew Partridges

Truss them with the wings over the back, and the legs drawn in; cut a piece of pork or bacon in long strips, and put them into a stewpan with a piece of butter the size of a walnut. Fry the bacon brown, and when quite done put in the partridges, and keep turning them until they are very brown, taking care that the bacon shall be as much on the breast as possible; then add about a tea-cupful of gravy, and some trimmings of meat and vegetables. Have ready a large cabbage boiled; when well drained, slice it with butter, pepper, and salt, put it while warm with the gravy to the partridges, and let them stew gently for an hour, turning the birds frequently. Serve up with the bacon underneath, and the cabbage round them, squeezed dry, and the sauce well skimmed.

1023. - Broiled Partridge

Cut the bird down the back; break the merrythought, which will allow it to be made quite fat; cut off the feet at the joint, and skewer it as a fowl to broil; dry, flour, egg, and sprinkle it with chopped herbs and bread-crumbs, well seasoned; broil and serve with a little the practical housekeeper.

good gravy, with a mushroom or two chopped up small.

1024. - Grouse

Mix a small lump of butter with a few bread-crumbs, and put it in the inside of the birds - not in the crop - it keeps them moist. They require to be nicely roasted and well basted.

1026. - To Make Rabbit Taste Much Like Hare

Choose one that is young, but fullgrown, hang it in the skin three or four days, then skin it, and lay it without washing in a seasoning of black pepper and allspice in a very fine powder, a glass of port wine, and the same quantity of vinegar. Baste it occasionally for forty hours; then stuff it and roast it as a hare, and with the same sauce. Do not wash off the liquor that it was soaked in.