Bird Pie With Pickle Pork

24 small birds. 1/4 lb. pickled pork. 11/2 pt. stock. 1/2 cup butter.

1 teaspoon salt. 1 teaspoon minced parsley. 1/2 teaspoon cayenne pepper. 1 tablespoon browned flour.

Fry birds in butter, add pork, cut in small pieces, flour, stock, salt, pepper and parsley. Cook about 3/4 hour, put into pastry and bake. Always bake under pastry be-fore putting in birds.

Small Birds With Mushrooms And Wine

3 doz. small birds. 2 cups mushrooms. 1 wine glass sherry. 1 1/2 pts. stock. 6 cloves.

1/2 cup butter. 1 tablespoon browned flour. 1 teaspoon minced parsley. 1/2 teaspoon cayenne pepper. 1 teaspoon salt.

Fry birds in butter, add flour, stock, mushrooms, cloves, parsley, salt and pepper. Just before serving add wine.

Roasted Duck

1 pr. wild ducks. 3 tablespoons butter. 3 cups stock.

1/4 teaspoon cayenne pepper.

1 1/2 tablespoons browned flour.

1 teaspoon salt.

Wash ducks inside with soda and water. Put into each a teaspoon of butter, a little salt and pepper. Place them in a baking pan with flour, butter and stock. Cook just 20 minutes, basting frequently.

Stewed Wild Ducks With Herbs And Mushrooms

1 pr. wild ducks.

1 pt. mushrooms.

4 teaspoons minced parsley.

2 teaspoons minced green onion. 1/2 teaspoon cayenne pepper.

1 pod garlic cut fine. 1 wine glass white wine.

1 coffeespoon thyme.

4 bay leaves.

1/2 cup butter.

1 1/2 pts. stock,

1/4 cup browned flour.

1/2 cup olive oil.

1 teaspoon salt.

Cut ducks in pieces, rub with flour, salt and pepper and fry in oil. Add herbs, mushrooms, flour, stock, salt and pepper. Cook about 1 1/2 hours and then add wine and butter. Serve on toast.

Wild Ducks With Olives

1 pr. wild ducks.

1 teaspoon minced parsley.

1 tablespoon olive oil.

1 tablespoon browned flour.

1/2 teaspoon cayenne pepper

1 pt. stoned olives.

1 qt. stock.

2 tablespoons butter, 2 teaspoons salt.

Wash duck inside and out with vinegar and water, sprinkle with salt and pepper. Put the butter and oil in a deep pot and fry the ducks until browned; add parsley, browned flour and stock, cover and let cook about 1 hour, then put in the olives and cook about 1/2 hour longer.

Wild Ducks With Turnips

1 pr. wild ducks. 11/2 doz. turnips. 3/4 cup butter.

1 1/2 pt. stock.

2 tablespoons browned flour,

1 pod red pepper.

1 teaspoon salt.

1 teaspoon sugar.

1 wine glass white wine.

Rub ducks in brown flour and fry in butter, then add finely cut turnips, stock, sugar, salt and pepper, cook about 1 1/2 hours, add wine, and cook 1/2 hour longer.

Partridges With Truffles

8 partridges.

8 truffles.

2 tablespoons butter.

1 cup olive oil.

1/2 coffeespoon cayenne pepper. 1 teaspoon salt

Dress partridges, salt and pepper inside and out.

Slice truffles and fry in butter and put into partridges and let stand 24 hours. Heat olive oil in baking pan, put in the partridges, cook 3/4 hour, basting frequently.