Dressing For Chicken Or Turkey

Chop bread crumbs quite fine, season well with pepper, salt, and plenty of butter, moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best authorities say the dressing is the finest when it crumbles as the fowl is cut.

Dressing For Turkey

One pint of soaked bread, 2 table-spoonfuls of sage, 2 table-spoonfuls of summer savory.

2 tea-spoonfuls of salt, 2 tea-spoonfuls of pepper, butter the size of an egg.

Curry

To make curry with rabbit, chicken, or any other meat, flour the meat and fry it a nice light brown, fry also 2 large onions in the same way, mix a table-spoonful of curry powder, and a small quantity of cayenne in a tea-cup, with warm water, to the consistency of cream, and cover every part of the meat with the mixture; have ready some nice stock or thin gravy, put all together in a stew-pan, and let it stew gently 20 minutes; before serving, slice 2 or 3 apples, let them stew away; this addition is thought to be a great improvement as it makes the curry milder. Some rice should be boiled very dry and served around the dish.

How to Cook Ducks

When roasted, use dressing as for turkey, with the addition of a few slices of onion. Many cooks lay over the game slices of onion, which take away the fishy flavor, removing the onion before serving. Make a sauce with the drippings in the pan in which the game is roasted, and to which are put the chopped giblets, being previously well cooked; thicken the gravy with brown flour, moistened with water. Serve with currant jelly.

Prairie Chickens, Partridges, and Quails

Clean nicely, using a little soda in the water in which they are washed, rinse them and dry, and then fill them with dressing, sewing them up nicely, binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them in a pan with a little butter, set them in the oven and baste them frequently with melted butter until of a nice brown. They ought to brown nicely in about 15 minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly.

Quail on Toast

After the birds are nicely cleaned, cut them open down the back, salt and pepper them, and dredge with flour, Break down the breast and back bones, so they will lie flat, and place them in a pan with very little water and butter in a hot oven, covering them up tightly until nearly done. Then place them in a spider in hot butter, and fry a moment to a nice brown. Have ready slices of baker's bread, toasted and slightly buttered upon a platter. The toast should be broken down with a carving knife so that it will be tender. On this place the quail, make a sauce of the gravy in the pan, thicken slightly with browned flour, and pour over each quail and the toast.

Pigeon Pic

Make a fine puff paste, lay a border of it around a large dish, and cover the bottom with a veal cutlet, or a very tender steak free from fat and bone, season with salt, cayenne pepper, and mace. Prepare as many pigeons as can be put in one layer of the dish, put in each pigeon a small lump of butter, and season with pepper and salt; lay them in the dish breast downward, and cut in slices half a dozen of hard boiled eggs, and lay in with the birds; put in more butter, some veal broth, and cover the whole with crust. Bake slowly 1 1/2 hours.