This bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food the bird feeds upon, being mostly wild celery and the flavor is best preserved when roasted quickly with a hot fire. After dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel; truss the head under the wing; place it in a dripping pan, put it in the oven, basting often and roast it 1/2 an hour. It is generally preferred a little underdone. Place it when done on a hot dish; season well with salt and pepper; pour over it the gravy it has yielded in baking and serve it immediately while hot. - L. M. M.
Clean and joint a young rabbit. Place in a deep dish and cover with vinegar; allow to stand 36 hours; drain vinegar and dip pieces in flour and brown in butter; place in saucepan.. Cover well with boiling water and cook for about 2 hours or until meat is tender; add 1 large onion, which has been minced, also 4 slices of fried bacon cut in small strips; salt to taste. Season with 2 bay leaves, 6 cloves, 6 pepper-corns, 2 tablespoonfuls sugar; add either 1/2 glass sherry wine or vinegar and thicken gravy with browned flour, diluted with water. Serve on a large platter surrounded with potato dumplings. - M. V. B.
Cut the hare in pieces for serving, after wiping with clean, damp cloth. Dip first each piece in flour; then in beaten egg, seasoned with pepper and salt only; finally dip in sifted bread crumbs. Butter a roasting pan and bake the hare 4 5 minutes in good oven, basting every few minutes after the first 15, with 1/2 cup butter melted in 1/2 cup water. Serve with cream sauce and bread toasted and cut in fancy shapes or plain.
Select a young turkey, remove feathers carefully, singe and draw it, removing the crop carefully; cut off the head and tie the neck close to the body by drawing the skin over it; rinse the inside with several waters, and in next to the last mix a teaspoon of baking soda. After washing, wipe the turkey dry inside and out with a clean cloth, rubbing the inside with some salt. Then stuff with "dressing for fowls". Sew up with a strong thread, tie legs and wings to the body, rub it over with a soft butter, season with salt and pepper and dredge with a little flour. Place it in a dripping pan; pour in a cup of boiling water and set in oven; baste often, turning it around occasionally so that every part will be uniformly baked. When pierced with a fork and the liquid runs out clear, the bird is done. A 15 pound turkey requires 3 and 4 hours to bake. Serve with cranberry sauce.
When you put the turkey in to roast put the giblets into a stew pan with a pint of water; boil until they become tender, adding water from time to time; remove from liquor, chop, then return to liquor and set aside until turkey is done. Skim fat from surface of dripping pan; thicken with flour; add liquor from giblets and enough boiling water to make sufficient quantity; then season and add chopped giblets.
Prepare the duck for the oven over night by rubbing inside and outside with 1/2 clove of garlic chopped fine; pepper and salt. When ready to bake, stuff with dry bread, pepper, salt, parsley, celery, onion and 1 egg; place a little beef drippings on, basting often for 1 hour. Take the long neck and skin it whole; make a similar stuffing with addition of a little flour; fill the skin and tie at both ends with a piece of cotton; put it in a saucepan with 1 quart of water, neck, liver, heart and gizzard. After the duck is done take brown gravy, thicken it and add to saucepan. - S. S.