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Duck, Wild, To Carve

As game is almost universally served as a dainty, and not as a dish to stand the assaults of an altogether fresh appetite, these dishes are not usually cut up entirely, but only those parts are served of each which are considered the best-flavoured and the primest. Of wild fowl, the breast alone is A B WILD DUCK. considered by epicures worth eating, and slices are cut from this, in the direction indicated by the lines, from A to B; if necessary, the leg and the wing can be taken off by passing the knife from C to D, and by generally following the directions described for carving boiled fowl.

Dumplings, Sussex, or Hard. -INGREDIENTS for 6 dumplings.-1 lb. of flour, 1/2 pint of water, 1/2 saltspoonful of salt.

AVERAGE COST, 2d.

Mix the flour and water together to a smooth paste, previously adding a small quantity of salt. Form this into small round dumplings; drop them into boiling water, and boil from to hour. They may be served with roast or boiled meat; in the latter case they may be cooked with the meat, but should be dropped into the water when it is quite boiling.

TIME. to hour.

SEASONABLE at any time.

Dutch Flummery. INGREDIENTS for quart mould. -1½ oz. of isinglass or gelatine, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, ma- DUTCH SAUCE. deira, or raisin wine; sifted sugar to taste.

AVERAGE COST, 2s. 6d.

Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but take care that it does not boil. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy, stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if it is made the day before it is required for table. TIME. hour to simmer the isinglass; about 1/4 hour to stir the mixture over the fire.

SEASONABLE at any time.

Dutch Sauce. (For Fish.) - IN- GREDIENTS.- teaspoonful of flour, 2 oz. of butter, 2 tablespoonfuls of vinegar, 4 tablespoonfuls of water, the yolks of 2 eggs, the juice of 1/21 lemon; salt to taste. AVERAGE Cost, 6d.

Put all the ingredients, except the lemonjuice, into a stewpan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve. Taragon vinegar may be used instead of plain, and by many is considered far preferable.

Note. This sauce may be poured hot over salad, and left to get quite cold, when it should be thick, smooth, and somewhat stiff. Excellent salads may be made of hard eggs, or the remains of salt fish flaked nicely from the bone, by pouring over a little of the above mixture when hot, and allowing it to cool.