16. Roast Duck

Wash and dry carefully; to the ordinary turkey stuffing add one table-spoonful sage, one minced onion; proceed as in roasting turkey. It will take about one hour. Serve with currant jelly.

17. Roast Goose

Same as duck. It will take about two hours to roast. Serve with cranberry or apple sauce.

18. Broiled Quail

Split down the back and broil on a buttered gridiron, turning each side to the fire.

19. Roast Quail, Pigeons, Partridge

Clean and wipe dry and roast in a quick oven about one-half hour, basting often.

20. Grouse Au Cresson

Pick, singe and truss the birds, tying a piece of slitted fat bacon over the breast of each; roast for fifteen minutes and garnish with watercress. Serve with bread sauce and gravy.

21. Roast Venison

Take a leg of well-kept venison, wipe thoroughly, rub a little salt over it, dredge with flour. Place it in dripping pan with ragged piece you have cut off, and a little water. Put small bits of butter here and there over meat, set in oven and baste frequently until done. Serve with currant jelly.

22. Roast Rabbits

Skin and clean with great care, and wash a pair of fat rabbits (or hares), stuff with a force-meat of crumbs seasoned with butter, onion, thyme, pepper and salt. Sew up with fine thread, bind the legs to the body in a kneeling posture, and place in dripping pan. Pour over them one cupful boiling water, and invert another pan over them to keep them in. Baste with butter twice, with their own gravy twice, and twice again with butter. Just before you take them up dredge with flour and give a final baste with butter. Dish when threads have been cut and drawn out. Thicken and season the gravy.