Game
Roasted Canvas-back Duck
Dress a good fat duck, singe it and wipe well; put a pinch of salt inside; run in the head from the end to the back; truss the duck, and…
Broiled Canvas-back Duck
After the duck has been dressed, singed, and wiped thoroughly, split it through the back, but without completely separating the pieces…
Roast Ruddy Duck
Have a fat duck dressed, signed, and wiped carefully; sprinkle a little salt inside, and draw the head through the opening at the base of…
Broiled Teal Duck
Have 3 fat teal prepared for cooking, and take off the heads. Split into halves without completely dividing, and season with a saltspoonful…
Roast Teal
Prepare for cooking as many ducks as desired, and cut off heads and feet. Put inside each bird a saltspoonful each of salt and pepper, and…
Salmi of Duck
Take the giblets of a duck, stew them gently in veal gravy seasoned with cayenne, 3 finely shred shallots, and some pepper and salt. Roast…
Roast Goose
A roast goose is generally filled with sage-and-onion stuffing. The way in which this is made must depend upon the taste of those who have…
Goose in Jelly, or Duck in Jelly
Put the goose in a deep stewpan, and barely cover it with clean stock, or water. Put with it 1 dessertspoonful of salt, 1 teaspoonful of…
Pate of Foies Gras
These pasties, so highly esteemed by epicures, are made at Strasburg, and thence exported to various parts. They are prepared from the…
Braised Hare
Stuff the hare with a suitable force-meat. Sew it up securely, and lay slices of bacon on it, put it into a braising-pan, with 2 finely…
Hare Pepper (German, Haasen Pfeffer)
Cut the hare into small convenient-sized joints. Fry these in hot butter until nicely browned, and with them 1 onion, sliced, and 3 ounces…
Belgian Hare, Stuffed and Roasted
First singe and wipe the hare carefully. Then put into it a chestnut stuffing which has been prepared beforehand. Sew it up and put into…
Baked Partridge (a I'Italienne)
Pluck and truss a brace of partridges as if for roasting, and put into each bird a force-meat made as follows: Grate 1/2 ounce of stale…
Roast Plover
Pluck a brace of plovers without drawing them, and wipe them well outside with a damp cloth. Truss them with the legs close to the body…
Pigeon Stuffed and Roasted (German Method)
Pluck and draw 2 young freshly killed pigeons. Open, scald, and clean the gizzard, and mince it with the liver and heart very finely. Mix…
Roast Quail
Draw the birds or not, according to taste. Truss them firmly, and tie over the breasts a vine-leaf covered with a slice of fat bacon. Roast…
Trussing of Quail
Pluck, draw, and singe the quail. Cut off the neck close to the back, and the wings at the first pinion. Truss the legs close to the body…
Broiled Pheasant
Pick, draw, and singe the pheasant, and divide it neatly into joints. Fry these in a little fat until they are equally and lightly browned…
Snipe (Cooked German Fashion)
Pluck the birds, skin the head, and remove the eyes. Singe them, and cut off the claws; twist the legs, disjointing them and so bring the…
Roast Grouse
Pluck the birds delicately, being careful not to tear the skin. Draw them, and wipe with a soft cloth, but do not wash them. Cut off the…
Roast Venison (a German Recipe)
Wash and wipe the venison, then beat it well. Flay off the skin. Take bacon-strips rather more than two inches long, and lard all over the…
Broiled Venison Steaks
Cut the steaks an inch thick from the leg or the loin of venison. Make the gridiron hot, rub the bars with a little suet, and place the…
Roast Woodcock
Pluck the woodcocks carefully, neck and head as well. Do not open them, but truss them securely. Roast in a hot oven, flour them, and baste…