Larded Quail

Clean and truss the bird, wrap around the thinnest possible slice of bacon, put it in a small baking dish and run it in a quick oven for thirty minutes. Remove the bacon and serve on toast. Any other small birds may be dressed and cooked after this recipe.

Broiled Canvasback Duck

Remove half the breast from a canvasback duck, put it in a broiler, broil over a hot fire ten minutes, turning once, then dust it lightly with salt, brush it with a little melted butter, broil two minutes longer and serve.

The flavor of the duck is best preserved by cooking it quickly and serving it at once on a hot plate. Serve with the duck a little boiled rice, currant jelly and very tender young celery or lettuce.

Venison With Orange Sauce

Grate the yellow rind of half an orange into a saucepan, add a dash of Tabasco, a half cupful of chicken stock and a saltspoonful of salt; simmer gently about ten minutes, then add the juice of the orange and a tablespoonful of port wine; stand this to keep hot while you quickly broil a portion of venison steak. Dish it quickly on a hot plate, pour over two tablespoonfuls of the hot sauce and serve. Serve venison rare.

Boned Squabs

After the squabs have been carefully picked, cut off the legs near the body, and the head and wings. Cut the skin down the back, and then with a small, sharp knife remove the meat from the carcass, keeping the knife pressed flat against the bones. When the leg and wing joints are reached, unjoint them quickly without cutting the breast. When the flesh has been freed from the bones, put it into shape, dust it lightly with salt, and broil quickly as you would a chicken. Dish on a heated plate, put over a little butter and serve.

Squabs may be baked whole, without stuffing, and served with green peas, to patients who can take solid foods of this kind. Convalescing patients, who can eat solid food, usually prefer broiled or baked squab on toast,

Boiled Pigeon

Draw and truss the bird, put it at once in a kettle of boiling water. Boil rapidly five minutes, add a teaspoon-ful of salt, a bay leaf, cover and cook at 1700 Fahr. for an hour. Serve hot.