Mallard Wild Duck

These ducks, in season during the Fall and Winter, are very dry when roasted. They are good if stuffed with bread stuffing-, then well sewed up, tied in shape and placed in a large kettle with a couple of slices of onion, a little thyme, and a small quantity of water and cooked slowly for one hour. Turn the bird frequently during the cooking; replenish the water if necessary, but use only enough to keep the ducks from burning. Make a gravy from the juices in the kettle by adding one cup of water and thickening with flour. Pour this gravy over the ducks when served. Dressed in this way all parts are equally good.

Venison

Venison is prepared and cooked in the same way as mutton. The roasting pieces are the saddle and the leg. It should be served underdone, allowing ten to twelve minutes to the pound, for cooking, and served with tart jelly and green salad.

Broiled Venison Steak

Venison steak Salt and paprika Butter

Currant jelly Possibly salad oil and lemon-juice

This requires about three minutes more time for broiling than beefsteak. If strong, marinate in salad oil and lemon-juice for two hours before cooking. Drain without wiping, and broil over clear, hot coals, turning often to avoid scorching. Serve on a very hot platter, sprinkle with salt and paprika and spread both sides with a mixture of butter and currant jelly, allowing half as much jelly as butter.

Fried Venison Steak

Venison steak Salt and pepper Flour

Rolled crackers

1/2 cup fat

1 tablespoon currant jelly

Rub the steak with a mixture of salt and pepper, dip in wheat flour or cracker meal and cook a rich brown on both sides in one-half cup of hot fat. Place on a dish and cover to keep warm. Dredge two teaspoons of flour into the fat in the pan and stir until brown (but not burned), add a cup of boiling water with one tablespoon of currant jelly dissolved in it, stir a few minutes, strain the gravy, pour it over the meat and serve.

Rabbits, Hares And Squirrels

Choose rabbits with soft ears and paws - stiffness is a sign of age. Also, be sure that they are fresh and free from any unpleasant odor. Neither hares nor rabbits should be drawn before hanging, as they may become musty. In Winter, select a dry place for hanging, and they may remain for some time.

Dressing And Trussing

To skin and dress a rabbit, hare or squirrel, cut off the fore feet at the first joint, cut the skin around the first joint of the hind leg, loosen it and then with a sharp knife slit the skin on the under side of the leg at the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit to a hook by this fastening. Draw the skin over the head, slipping out the fore legs when they are reached. Cut off the head and thus remove the entire skin. Wipe with a damp cloth. Remove the entrails, saving heart and liver, and wipe carefully inside. If it requires washing inside, use water acidified with vinegar.

Before cooking, soak in tepid water for a time. If blood has settled in any part, cut with the point of a knife where it is black and soak in warm water; this will draw out the blood.

Skewer firmly between the shoulders, draw the legs close to the body and fasten with skewers.