Buckeye cookery

up with fine thread; spread with butter and place in an oven with a good steady heat, turning and basting often with hot water seasoned with butter, salt and pepper; bake three-quarters of an hour. ~ When about half done add a little hot water to the pan, and it is well to place a dripping-pan over them to prevent browning too much. Add to the gravy, flour and butter rubbed together, and water if needed. a, “a iS wi + ee : | | Roast Hauncu oF VENISON. Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with a very little boiling water, cover with a close-fitting lid or with a coarse paste one-half inch thick. If the latter is used, a thickness or two of coarse paper should be laid over the paste. Cook in a moderately hot oven for from three to four hours, according to the size of the haunch, and about twenty minutes before it is done quicken the fire, remove the paste and paper or dish-cover, dredge the joint with flour and baste well with butter until it is nicely frothed and of a delicate brown color; garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping, having first removed the fat. Have the dishes on which the venison is served and the plates very hot. Always serve with currant jelly. Roast Goose. The goose should ‘not be more than eight months old, and the fatter the more tender and juicy the meat. <A ‘‘ green” goose (four months old) is the choicest. Kill at least twenty-four hours before cooking; cut the neck close to the back, beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each. of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking-pan with a little water, and baste frequently with © salt and water (some add onion and some vinegar), turning often so_ that the sides and back may all be nicely browned. When nearly done baste with butter and a little four. Bake two hours, or more if old; when done take from the pan, pour off the fat, and to the the gravy left add the chopped giblets which have previously been stewed till tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.—Mrs. J. H. Shearer. ; 6 Roast Ducx., Ducks are dressed and stuffed in the same manner as above. ‘Young ducks should roast from twenty-five to thirty minutes; full- grown for an hour or more with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove ‘more generally palatable. Serve with currant jelly, apple sauce, and green pease. If old, parboil before roasting. Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a little sage, cover closely, and let it simmer for half an hour; add a pint of boiled green pease, stew a few minutes, remove to a dish, and pour over it the gravy and pease. Bortep Duck. - Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, 1 in which put one or two sage _ leaves, a little finely-chopped onion, and a little jellied stock or gravy; rub over with salt and pepper; make a paste in the propor- tion of one-half pound butter to one pound flour, in which inclose the duck, tie a cloth around all, and boil two hours or until quite