Miss Corson's practical American cookery and household management

ten minutes ; meantime squeeze the juice from a whole orange and half a lemon into a sauce-boat ; at the end of ten minutes, strain the sauce into the orange and lemon juice, and serve it at once. ROAST TEAL. Pluck and singe a pair of teal, wipe them with a wet towel, cut off the head and feet, and draw them without breaking the entrails ; put a tablespoonful of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper in each bird, and lay them in a dripping-pan; peel an onion, and put it into the pan with the teal ; set the birds in a very hot oven, and bake them for twenty minutes, or roast them before the fire for fifteen minutes ; in either case, baste them every five minutes, adding more butter if it is required for basting. Just before serving the birds, season them with salt ; serve them with a sauce made as follows, while they are being cooked. ONION-SAVCE. Peel and chop fine a shallot or a small onion, put it over the fire with a tablespoonful of butter, and when the butter begins to brown, stir in a tablespoonful of flour ; when the flour is brown, add half a pint each of port-wine and boiling water, a level teaspoonful of salt, a quarter of a saltspoonful of pepper, and one grate of nutmeg ; stir the sauce until it boils, and then keep it hot ; when the birds are done, pour the drippings from them into the sauce, mix them well with it, and then serve it hot. ROAST PRAIRIE CHICKENS OR GROUSE. Pluck and singe the birds, wipe them with a wet towel, draw them, season them inside with salt and pepper, put a tablespoonful of butter in each, and sew up the cuts at the neck and vent. Cut a thin slice of fat salt pork to tie over the breast of each bird ; truss them, lay them in a dripping-pan with a cupful of any good gravy or broth, or half a cupful each of wine and water, and bake or roast them for an hbur if they are large ; small birds will cook in less time. When they begin to brown, season them with salt and pepper, and rub a little butter over them. Serve them with a dish of currant-jelly, or with the gravy in the dripping-pan, first removing the grease from it. The pork may be omitted if the flavor is not liked. PRAIRIE CHICKENS BROILED. Pluck and singe the birds, wipe them with a wet towel, split them down the back, ■ draw them, and place them between the bars of a buttered double wire gridiron. First expose the inside to the fire until it begins to brown ; turn the breast to the fire, and slightly brown it ; next rub a little butter all over the bird, season it with salt and pepper, and broil it quite brown on the inside, cooking it at least ten minutes ; then finish browning the breast quickly. Serve the prairie-chicken hot, on a hot dish, with a tablespoonful of butter laid over it as soon as it is dished, and send it at once to the table. BROILED PARTRIDGE.