Wild Duck. Roasted Canvasback Or Redhead

The heads of wild duck are usually left on when cooked. Make a slit in front of the wishbone. Clean the bird; remove entrails, crop and windpipe; draw the head through the neck opening. Truss, sprinkle with salt and pepper inside and outside. Bake in a very hot oven eighteen to twenty minutes, basting with hot water during cooking. If the strong flavor of wild duck is objectionable, cook an onion or an apple in the cavity, removing it before serving.

Serve with the wild duck, fried crescents of rice or hominy and Currant Jelly.

Ruddy Duck, Butterballs, Bluebills, Broadbills, Teals, Coot, Grouse, Partridge, Prairie Chicken, Quail, Woodcock, Reedbirds and Pheasants are roasted in the same way as Wild Duck, or are broiled the same as Broiled Chicken. The small birds are usually served on pieces of buttered toast and garnished with water cress, parsley and a highly seasoned sauce.

Potted Pigeon

Truss four pigeons, tie two slices of bacon around each pigeon. Put one cup each of carrot and onion, cut in dice, in the bottom of a stewpan; place pigeons on vegetables; add two cups water or stock, cover, and cook in oven until pigeons are tender. One half hour before serving add one teaspoon salt. Serve on buttered toast.

Roast Venison

Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting. Serve with Madeira or Currant Jelly Sauce.

Venison Steak Or Chops

Broiled or pan-broiled same as beefsteak or lamb chops, and serve with some acid sauce.