Duck, Pork, And Other Dressings

See under receipt headed "Turkey Dressing" about an excellent receipt for dressings of all kinds. To duck dressing made after this direction add a slice of chopped pickled pork and chopped onion and sage or thyme. To pork dressing, add sage and onions.

Chestnut Stuffing For Turkey

Shell two or more quarts of large chestnuts those called French chestnuts. The quantity must accord with the size of your turkey. Drop them in boiling water and let them cook till the skins are loosened. Rub off the brown skins, drop into boiling salted water and cook till tender. Take from the water and rub at once through a colander. With the mashed nuts mix a handful or two of fine breadcrumbs, moisten to a paste with cream and melted butter, season with salt and pepper and pack in your turkey. The forcemeat will swell, and therefore do not pack it in too tight.

Sausage Stuffing For Turkey

Crumble the bread with which you wish to stuff your turkey, moistening it with a little cold water. Add and mix in threequarters of a pound of homemade or countrymade sausage, a couple of tablespoons of melted butter, the juice of an onion, or the onion itself finely;chopped, and three tart apples chopped fine. The sausage will have sage, but if you wish add a little more. Stir all together thoroughly, and force into the turkey.

Roast Duck

Singe, draw, and proceed as for "Roast Goose." Orange marmalade is a proper accompaniment for roast domestic duck. Serve with duck a rich brown sauce, into which, at the last moment, a tablespoon of orange marmalade has been stirred.

Roast Goose With Apples

A bread dressing seasoned with butter, pepper, salt, onions and sage can be used, or mashed potatoes seasoned with butter, salt, pepper and fried onions is favorably recommended.

Dredge the skin of the bird with flour and baste frequently. When serving, garnish with sliced apples stewed in salted water and pickled walnuts, olives, or preserved oranges.

Broiled Partridge

Singe and clean the birds and wipe dry with a cloth. Split up the back and press the breast bone flat. Rub the broiler with drippings and lay on the birds. Dip them in a sauce of melted butter several times while they are broiling. Allow twenty minutes for their broiling. Serve on a hot platter, laying Maitreya hotelier sauce upon each bird.

Broiled Quail

Dress and rinse the quail in cold water, and wipe dry. Open them down the back. Lay them on a wire frame, set in a shallow pan, with the breast turned down. Cook on a gas stove, under the flame, and cook slowly. Dissolve two or three tablespoons of butter, with half a teacup of hot water, in a tin pie plate. While the quail are cooking turn them in this melted butter every five minutes, in order to baste and make them juicy. When cooked through, turn the birds over, and brown the breast a nice brown.

Serve on a hot platter, and pour melted butter, seasoned with salt and pepper, over them. If served on toast, sprinkle a very small pinch of salt over the toast, and pour a little melted butter over it before laying the quail on it. If the quail are cooked on a stove, lay them on a wire broiler over the coals, with the breast turned up. Baste, and cook in the same way.

Broiled Pigeons

Cut out the breasts of the pigeons, dip them in melted butter, then dip in breadcrumbs, and broil on a broiler over a clear fire. When done sprinkle with salt and pepper, and lay on pieces of brown toast. Serve with watercress.

English Pigeon Pie

Clean four pigeons, then split in two down the back. Cut one pound of tenderloin pork into small cubes, arrange in a bakingdish with layers of onions, tomato catsup, parsley, pepper and salt, a sprinkling of flour. Lay the pigeons on this so that the feet of two will protrude from the center of the crust, dusting the birds with salt, pepper, and flour. Pour over half a pint of beef stock put a puffpaste cover on brush with beaten egg and bake about an hour and a half. This can be served either hot or cold. The legs of the birds must be scrubbed perfectly clean and the nails cut off close to the flesh.

Roast Snipe

After drawing and cleaning the birds, fill each one with a piece of wellbuttered bread, seasoned with salt and pepper. Fasten a small piece of salt pork around each bird, catching it together with the bill. Place the birds on an earthen or enameled drippingpan and very nearly cover with California port wine. To this add a tablespoon of butter. Baste every ten minutes, and bake half an hour in a steady oven.

Game Pie

Stew one pound of venison cut in small pieces, one prairie chicken, one quail and two partridges until tender. Remove the meat from the bones, cutting in small pieces. Place these in browned butter and saute until browned on all sides, dredging with flour. Strain the liquor and let stand in a cold place so the grease will rise and cake. Then remove it and return the liquor to a stewpan, add the meats, one tablespoon each of minced parsley and grated onion, twelve peppercorns, a quarter of a teaspoon of paprika and one teaspoon of salt. Stew until thick, then add one tablespoon of browned butter. Turn this mixture into a deep shortcrustlined dish, which has been previously baked, and set away until cold. The game mixture will be found jellied. Garnish with either watercress or parsley, and pickled walnuts are to be placed over the top. To be served cold. [See illustration, Plate XIII.]

Jugged Hare

Clean, skin and cut up one rabbit or hare into small pieces. Fry or saute. Brown in butter with one sliced onion. Then put into a widemouthed jar with one glass of port wine, twelve slices of bacon browned, a pinch of cinnamon, six cloves, one bay leaf, minced parsley and celery, and the juice of one lemon. Cover tightly and set in moderate oven for four hours. Half an hour before removing place forcemeat balls in jar and finish cooking. [See illustration, Plate XIV.]

Venison With Gooseberry Jelly

Put one venison steak through a mincer. Add the yolks of three eggs, salt, pepper and dry mustard to taste. Form into balls. Roll in flour and saute in hot butter. Heap on a hot dish and surround with gooseberry jelly. [See illustration, Plate XIV.]