Poultry Croquette

Melt a bit of butter in a stew-pan; put into it chopped parsley, mushrooms.two spoonfuls of flour, salt and pepper to taste. Fry it, and pour in stock and a little cream. This sauce ought to have the consistency of thick cream. Cut up any poultry which has been cooked the day before into dice. Put into a saucepan, and let get cold. Form into balls and cover them with bread-crumbs. Wash in eggs which have been beaten up, and roll in bread-crumbs a second time. Drop in boiling lard, and fry to a good color. Garnish with parsley. Croquette made of veal may be prepared in the same way.

Minced Fowls

Remove from the bones all the flesh of either cold, roast, or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let cool. Next, having first skimmed off the fat, put it into a clean saucepan with a half cup of cream, three ounces of butter, well mixed with one tablespoon of flour. Keep these stirred until they boil. Then put in the fowl, finely minced with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire until just ready to boil. Dish it on hot toast, and serve.

Roast Duck

Prepare the same as for turkey, adding to the dressing two or three finely-chopped onions. Serve with apple sauce or cranberries.

Roast Goose

Two ounces of onions and half as much green sage, chopped fine, and one coffee-cup of bread crumbs, a little pepper and salt, the yolks of two eggs. Do not quite fill the goose, but leave room to swell. Roast from one hour and a half to two hours, and serve with gravy and apple sauce.

Game

Broiled Venison Steak

Broil quickly over a clear fire, and when sufficiently done pour over two tablespoonfuls of currant jelly, melted with a piece of butter. Pepper and salt to season. Eat while hot, on hot plates.

To Cook Venison

Broil as you would a beefsteak, rare. Have ready a gravy of butter, pepper and salt, and a very little water. Heat the gravy without boiling it. Score the steak all over, put it in the gravy and cover tight; keep hot enough to steam the meat, and send in a covered dish to table.

Pigeon Compote

Truss six pigeons as for boiling. Grate the crumbs of a small loaf of bread, scrape one pound of fat bacon, chop thyme, parsley, an onion and lemon - peel fine - and season with salt and pepper; mix it up with two eggs; put this force-meat into the craws of the pigeons, lard the breasts and fry brown; place them in a stewpan with some beef stock and stew them three-quarters of an hour, thicken with a piece of butter rolled in flour. Serve with force-meat balls around the dish and strain the gravy on to the pigeons.

To Roast Wild Fowl

The flavor is best preserved without stuffing. Put pepper, salt and a piece of butter into each. Wild fowl require much less dressing than tame. They should be served of a fine color with a rich brown gravy. To take off the fishy taste which wild fowl sometimes have, put an onion, salt and hot water into the dripping pan, and baste them for the first ten minutes with this, then take away the pan and baste constantly with butter.

To Roast Partridges, Pheasants Or Quails

Pluck, singe, draw and truss them, season with salt and pepper, roast for about" half an hour in a brisk oven, basting often with butter. When done place on a dish together with bread crumbs fried brown and arranged in small heaps. Gravy should be served in a tureen apart.

To Broil Quail Or Woodcock

After dressing, split down the back, sprinkle with salt and pepper, and lay them on a gridiron, the inside down. Broil slowly at first. Serve with cream gravy.

To Roast Wild Duck or Teal After dressing, soak them over night in salt and water, to draw out the fishy taste. Then in the morning put them into fresh water, changing several times before roasting. Stuff or not, as desired. Serve with currant jelly.

Pigeon Pie

Dress and wash clean, split down the back, and then proceed as for chicken pie.

Roast Pigeons

When cleaned and ready for roasting, fill the bird with a stuffing of bread crumbs, a spoonful of butter, a little salt and nutmeg, and three oysters to each bird (some prefer chopped apple). They must be well basted with melted butter, and require thirty minutes' careful cooking. In the autumn they are best, and should be full grown.

To Roast Pigeons

They should be dressed while fresh. If young, they will be ready for roasting in twelve hours. Dress carefully, and after making clean, wipe dry and put into each bird a small piece of butter dipped in cayenne. Truss the wings over the back and roast in a quick oven, keeping them constantly basted with butter. Serve with brown gravy. Dish them with young water-cresses.

Fried Rabbit

After the rabbit has been thoroughly cleaned and washed, put it into boiling water and let boil for about ten minutes; drain, and when cold, cut it into joints, dip into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper. When all are ready fry them in butter over a moderate fire fifteen minutes, thicken the gravy with an ounce of butter and a small teaspoonful of flour, give it a minute's boil, stir in two tablespoonfuls of cream, dish the rabbit, pour the sauce under it, and serve quickly.

Stewed Rabbit

Skin and clean the rabbit, cut into pieces, put one-fourth of a pound of butter into a stewpan and turn the pieces of rabbit about in it until nicely browned; take out the meat, add one pint of boiling water to the butter, one tablespoonful of flour stirred to a paste in cold water, one tablespoonful of salt, and a little grated onion if liked; let this boil up, add the meat, stew slowly till the rabbit is tender. Serve hot.