Ducks Stuffed With Chestnuts

1 pr. large ducks.

2 lbs. chestnuts.

2 tablespoons butter.

1/2 teaspoon cayenne pepper

4 tablespoons cream. 1/2 teaspoon salt. 1 tablespoon sugar.

Boil chestnuts until tender, mash them, then add cream, butter, sugar, pepper and salt. Fill ducks with this, and roast, allowing 15 minutes to the pound.

Baked Ham

1 ham (12 lbs.). 1 cup brown sugar.

1 pt. vinegar.

Wash ham and scrape.

Boil about 5 hours changing the water twice while boiling, then take out, skin and trim neatly. Cover with sugar and put in pan with vinegar, bake and baste frequently until brown.

Roast Kid

5 lbs. young kid. 2 pods red pepper. 2 tablespoons vinegar.

1 tablespoon butter.

1 tablespoon browned flour.

1 pt. stock.

Rub the meat with salt and finely cut pepper, then add flour, stock, butter and vinegar. Roast, allowing 15 minutes to the pound.

Roast Lamb

1 fore quarter lamb.

2 tablespoons vinegar. 1 tablespoon browned flour. 1/2 teaspoon cayenne pepper

11/2 pts. water.

1 tablespoon olive oi

1 teaspoon salt.

Rub lamb with oil, flour, salt and pepper; put in pan with water and vinegar. Baste frequently, cook 20 minutes to the pound. Serve with mint sauce.

Pot Roast Op Shoulder Of Lamb With Sweet Peppers

1 shoulder lamb. 1 teaspoon salt. 1 qt. tomatoes. 1 pod garlic.

1 1/2 doz. sliced green sweet peppers.

2 pods red pepper, minced fine.

2 tablespoons browned flour. 1 qt. stock.

1 teaspoon minced onion. 1/2 cup olive oil.

Heat olive oil and brown lamb in it; add pepper, flour, garlic, onion, tomatoes, salt and stock. Cover and let cook about 2 hours.

Leg Of Mutton Stuffed With Truffles

1 leg mutton. 1/2 cup sliced truffles.

2 tablespoons olive oil. 1 pod garlic. 1/2 teaspoon minced onion

1 1/2 cups fresh bread crumbs. 1/2 cup minced ham. 1 pod red pepper. 1/2 cup milk.

Remove the bone from mutton with a sharp knife. Make a stuffing by frying in oil the truffles, bread crumbs, pepper, ham, garlic, onions and milk. Put this into leg of mutton and bake, allowing 20 minutes to the pound.

Roast Leg Of Pork

1 leg pork.

1 tablespoon olive oil.

2 teaspoons salt.

1/2 tablespoon cayenne pepper 2 tablespoons vinegar. 2 teaspoons powder sage.

Rub pork with vinegar, salt, pepper, and sage. Wrap pork in linen cloth dipped in vinegar, let it stand 24 hours, wetting the cloth with vinegar constantly, rub with oil and flour, then roast, allowing 25 minutes to the pound.

Roast Turkey With Oyster Dressing

1 large turkey.

1 tablespoon browned flour.

1 loaf bread. 50 oysters.

1/4 large onion.

2 tablespoons butter.

1/2 teaspoon minced parsley

1 teaspoon salt. 1 pod pepper.

1 pt. water.

2 hard boiled eggs. 4 pieces celery.

1 cup minced mushrooms.

Make a dressing by chopping together bread, mush rooms, oysters, salt, pepper, onions, celery, parsley and hard boiled eggs, then fry about 15 minutes in butter; pul this in turkey and rub with oil, flour, salt and pepper, Put in pan, add water, baste frequently and bake, allowing 20 minutes to the pound.

Staffed Leg Of Veal

Prepared and roasted the same as "Stuffed Leg of Mutton."