Trim a pair of fowls as for boiling, putting a piece of butter and an onion inside each; lay in saucepan over two slices of bacon with an onion and two carrots cut in pieces ; add pepper and salt to taste, and a bundle of sweet herbs; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braize very slowly for an hour, frequently basting with their own liquor. Throw one pound of ribbon macaroni into fast boiling salt water; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one ounce of butter previously melted ; toss on the fire a few minutes, adding plenty of Parmesan cheese. Place the chickens on a dish with the macaroni round them and serve. “WY \ a Ee ag POULTRY AND GAME. “a 103. Broiled Chicken With Mushrooms) —Ingredients— I fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms. Cut some fowls down the back, truss legs and wings as for boiling, with the gizzard and liver under the wing; baste them well with butter, sprinkle with pepper and salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked ; serve with stewed mushrooms. 105. Puree of Game—lIngredients—Carcases of roast game, % an onion, I carrot, 1° bay leaf, a small piece of celery, 2 cloves, a little os of mace, some whole pepper, pinch of salt, stock, 1% Ib. lean ee✪ Puree of Gamet. Take any carcases of roast game, say three snipe or two partridges, cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot and bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper and a large pinch of salt; pour in just enough stock to cover the contents ; let the whole boil a couple of hours, strain the liquor and put it by; take halfa pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor. Lastly, heat the purée, correct the flavoring if necessary, stir in a piece of fresh butter the size of a wal- nut, serve with fresh sippets round and poached eggs on the top. 106, Wild Duck (Roast)— Ingredients—Duck, bread crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour, Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread crumbs seasoned with pepper, salt, sage, and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly ✪ Wild Duck (Roast)and a pinch of cay- enne. Thicken with browned flour and serve in a tureen. 107. Quail Pie—Ingredients—Puff paste, salt pork or ham, 6 eggs, but- ter, pepper, 1 bunch of parsley, juice of 1 lemon. , 46 THE ingwxiOK Con >K Book. Clean and dress the birds, loosen the joints, but do not divide them, put on the stove to simmer while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some _ shreds of pork or ham, then a layer of hard boiled eggs, a little butter✪ Quail Pie and pepper. ‘Take the birds from the fire, sprinkle with pepper and minced parsley.. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over one hour. 108. Quails (Roasting With Ham).

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Trim a pair of fowls as for boiling, putting a piece of butter and an onion inside each; lay in saucepan over two slices of bacon with an onion and two carrots cut in pieces ; add pepper and salt to taste, and a bundle of sweet herbs; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braize very slowly for an hour, frequently basting with their own liquor. Throw one pound of ribbon macaroni into fast boiling salt water; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one ounce of butter previously melted ; toss on the fire a few minutes, adding plenty of Parmesan cheese. Place the chickens on a dish with the macaroni round them and serve. “WY \ a Ee ag POULTRY AND GAME. “a 103. Broiled Chicken With Mushrooms) —Ingredients— I fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms. Cut some fowls down the back, truss legs and wings as for boiling, with the gizzard and liver under the wing; baste them well with butter, sprinkle with pepper and salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked ; serve with stewed mushrooms. 105. Puree of Game—lIngredients—Carcases of roast game, % an onion, I carrot, 1° bay leaf, a small piece of celery, 2 cloves, a little os of mace, some whole pepper, pinch of salt, stock, 1% Ib. lean eet. Take any carcases of roast game, say three snipe or two partridges, cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot and bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper and a large pinch of salt; pour in just enough stock to cover the contents ; let the whole boil a couple of hours, strain the liquor and put it by; take halfa pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor. Lastly, heat the purée, correct the flavoring if necessary, stir in a piece of fresh butter the size of a wal- nut, serve with fresh sippets round and poached eggs on the top. 106, Wild Duck (Roast)— Ingredients—Duck, bread crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour, Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread crumbs seasoned with pepper, salt, sage, and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly and a pinch of cay- enne. Thicken with browned flour and serve in a tureen. 107. Quail Pie—Ingredients—Puff paste, salt pork or ham, 6 eggs, but- ter, pepper, 1 bunch of parsley, juice of 1 lemon. , 46 THE ingwxiOK Con >K Book. Clean and dress the birds, loosen the joints, but do not divide them, put on the stove to simmer while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some _ shreds of pork or ham, then a layer of hard boiled eggs, a little butter and pepper. ‘Take the birds from the fire, sprinkle with pepper and minced parsley.. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over one hour. 108. Quails (Roasting With Ham).

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