haunch of 24 lbs., it will take three hours and a half, except it is a very large fire; then three hours will do: smaller in proportion.

Take either of these sauces for venison: Currant jelly warmed; or half a pint of red wine, with a quarter of a pound of sugar simmered over a clear fire for five or six minutes; or half a pint of vinegar and a quarter of a pound of sugar, simmered to syrup.

The venison that is left after roasting may be hashed, and stewed with currant jelly, when it makes an excellent dish.

VENISON PASTRY-Should be baked two hours or more according to the size of the pie.

RABBITS.

TO FRICASSEE them, take a couple of fine ones and cut them up. Put them into a stew-pan; season with cayenne pepper and salt, some chopped parsley, and some powdered mace. Pour in a pint of warm water, and stew over a slow fire till the rabbits are quite tender; adding (when they are about half done) some bits of butter rolled in flour.

Put the pieces of rabbit on a hot dish, and pour the gravy over them.

Rabbits may be roasted with stuffing and gravy. Serve with sauce made of liver and parsley chopped in melted butter, pepper and salt.

Rabbits may be stewed, or fried, and are very good baked in a pie.

POULTRY, GAME, &c.

Half-grown poultry is not so good as the full-grown, when it is still young. Old poultry is always tough, especially geese. To discover whether poultry is young, observe if the skin is thin and tender, the feet moist and limber, the eyes full and bright. The bill and feet of a young goose are smooth and yellow, of an old one they are red and hairy. When poultry is eaten on the same day it is killed, it is stringy and often tough. In drawing poultry the gall should not be broken, or its bitterness affects the liver.

Before picking poultry it should be scalded in hot water. Before cooking it hold it before the blaze of a fire to singe off the hairs about the skin. The head, neck, and feet should be cut away, and the legs skewered in the body. A string bound round the body keeps it firm.

ROAST CHICKENS. An hour is enough for common sized chickens to roast. A smart fire is better than a slow one; but they must be tended closely. Slices of bread, buttered, salted, and peppered, put into the stomach (not the crop) are excellent.

CHICKENS BOILED.-When they are drawn and trussed, lay the chickens in skim milk for about two hours. Then put them into cold water, cover them close, and set them over a slow fire, and skim them well. As soon as they have boiled slowly, take them from the fire, and let them remain in the water close covered for half an hour; then drain and serve with white

sauce.

CURRIED. Take the skin off of it, cut up a chicken, and roll each piece in curry powder and flour (mix together a spoonful of flour to half an ounce of curry) fry two or three sliced onions in butter; when of a light brown, put in the meat and fry them together till the meat becomes brown; then stew them together with a little water for two or three hours. More water may be added if too thick.

FRICASSEED.-The chickens are cut to pieces, and covered with warm water to draw out the blood. Then put into a stewpan, with three-quarters of a pint of water, or veal broth, salt, pepper, flour, butter, mace, sweet herbs pounded and sifted; boil it half an hour. If it is too fat, skim it a little. Just before it is done, mix the yolk of two eggs with a gill of cream, stir it up till it is thick and smooth, squeeze in half a lemon. If you like onions, stew some slices with the other ingredients.

CHICKEN PIE. Cover the bottom and sides of a deep dish with a thick paste. Having cut up your chickens, and seasoned them to your taste, put them in, and lay on the top several pieces of butter rolled in flour. Fill up the dish about twothirds with cold water. Then lay on the top of the crust, and bake in a moderate oven.

CHICKEN SALAD.-Boil a chicken that weighs not more than a pound and a half. When very tender, take it up, cut it in small strips, and make the following sauce, and turn over itboil four eggs three minutes-then take them out of the shells, mash and mix them with a couple of table-spoonfuls of olive oil, or melted butter, two thirds of a tumbler of vinegar, a teaspoonful of mixed mustard, a tea-spoonful of salt, a little рерper, and essence of celery, if you have it-if not, it can be dispensed with. In making Chicken Salad, the dressing should not be put on till a few minutes before the salad is sent in; as by laying in it, the chicken and celery will become hard.

DUCKS.-To roast a pair, tie the bodies firmly round with strings, (which should be wet or buttered to keep them from burning,) and put them on the spit before a clear brisk fire. Baste them first with a little salt and water, and then with their own gravy, dredging them lightly with flour at the last. They will generally be done in less than an hour. After boiling the livers, gizzards, and hearts, chop them, and put them into the gravy, having first skimmed it, and thickened it with a little browned flour.

Canvas-back ducks will generally be done enough in half an hour. Send currant jelly to table with them, and have heaters to place under the plates.

Other wild ducks and teal may be roasted in about half an hour. Before cooking soak them all night in salt and water, to draw out whatever fishy or sedgy taste they may happen to have, and which may otherwise render them uneatable. Then early in the morning, put them in fresh water, (without salt) changing it several times before you spit them.

What remains of a roasted wild duck, may be warmed the next day in heaters with currant jelly, when it is excellent. Ducks may be hashed and stewed with a glass of port wine thrown into the gravy.

TO ROAST A GOOSE.-Chop a few sage-leaves and two onions very fine, mix them with a good lump of butter, a_tea-spoonful of pepper, and two of salt; put it in the goose. Then spit it, lay it down, and dust it with flour; when it is thoroughly hot, baste it with nice lard. If it be a large one, it will require an hour and a half before a good clear fire. When it is done enough, dredge and baste it, pull out the spit, and pour in a little boiling water. It may be stuffed with bread or potatoes; and should be served with apple-sauce.

GOOSE PIE.-Done a goose, season it well with pepper and mace, lay the meat in your dish, and place on the top of it eight ounces of good fresh butter; cover with a good crust, and bake it in a slow oven. There is no necessity for boning the goose, if inconvenient.

TURKEYS. A good sized turkey should be roasted two hours and a half, or three hours--very slowly at first. If you wish to make plain stuffing, pound a cracker, or crumble some bread very fine, chop some raw salt pork very fine, sift some sage, (and summer-savory, or sweet majoram, if you have them in the house, and fancy them,) and mould them altogether, seasoned with a little pepper. An egg worked in makes the stuffing cut better.

A turkey for boiling should be prepared in the same manner as one for roasting. If you wish to have it look white, tie it up in a cloth, unless you boil rice in the pot. If rice is used, put in two-thirds of a tea-cup. The most approved fashion is to send boiled turkey to table with oysters in their sauce in a small tureen.

PIGEONS may be either roasted, potted, stewed, or broiled.

Potting is the best, and the least trouble. After they are thoroughly picked and cleaned, put a small slice of salt pork, and a little ball of stuffing, into the body of every pigeon. The stuffing should be made of one egg to one cracker, an equal quantity of suet or butter seasoned with_sweet marjoram, or sage, if marjoram cannot be procured. Flour the pigeons well, lay them close together in the bottom of the pot, just cover them with water, throw in a bit of butter, and let them stew an hour and a quarter, if young; an hour and three quarters, if old. Some people turn off the liquor just before they are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces.

Stewed pigeons are cooked in nearly the same way, with the omission of the stuffing. Being dry meat, they require a good deal of butter.

To roast pigeons, put them on a little spit, and tie both ends close. Baste with butter. They will be done in fifteen or twenty minutes.

In making a pigeon pie, put inside of every bird a piece of butter and the yolk of a hard-boiled egg.

WOODCOCK, SNIPE, &c.

To roast these birds, put them on a little spit, take a slice of wheaten bread, and toast it brown, then lay it in a dish under the birds; baste them with a little butter, and let the trale drop on the toast. When they are roasted, put the toast in the dish, lay the woodcocks on it, and have a quarter of a pint of gravy; pour it in a dish, and set it over a lamp or chafing dish for three minutes; and send them to table. Epicures say you should never take any thing out of a woodcock or snipe. The head of a woodcock is considered a great delicacy.

To roast pheasants, partridges, quails, and other small birds, pick and draw them immediately after they are brought in. If they are of a nature to be improved by it, lard them with small slips of the fat of bacon drawn through the flesh with a larding needle.

To roast reed-birds or ortolans, put into every bird an oyster, or a little butter mixed with some finely sifted bread crumbs. Dredge them with flour. Run a small skewer through them,

and tie them on the spit. Baste them with lard or with fresh butter. They will be done in about ten minutes. Reed-birds are very fine made into little dumplings with a thin crust of flour and butter, and boiled about twenty minutes. Each must be tied in a separate cloth.

GRAVIES, SAUCES, &c.

Coarse pieces of lean beef or veal stewed with a little water, make an excellent sauce. For poultry or game use the giblets or trimmings. Gravy should be rich but not greasy. Salt is the only seasoning that should be used.

BROWN GRAVY WITHOUT MEAT.-Take of water and ale that is not bitter one pint each; of walnut pickle, mushroom pickle, and catsup, two table-spoonfuls each; two anchovies, two onions shred, some salt, two or three blades of mace, and some whole pepper; to the above ingredients add a quarter of a pound of butter, with a small portion of flour, having previously made it brown by stirring it till the froth sinks. Then boil the whole together for twenty minutes, strain it, and use it.

RICH SAUCE FOR FISH OR TURKEY.-Roll three-quarters of a pound of butter with a table-spoonful of flour, to which add a small quantity of water, and melt it; to this you must add half a pint of thick cream, one anchovy finely minced, but not washed; place the whole over the fire, and, as it boils, add two or three table-spoonfuls of soy. Pour it into the sauceboat, with the addition of salt and lemon.

In making this sauce, great care is requisite to keep it stirring, as it will otherwise curdle.

SAUCE FOR A FOWL.-Stew the neck and gizzard, with a small piece of lemon-peel, in about a cupful of water; then take the liver of the fowl, and bruise it with some of the liquor; melt a little good butter, and mix the liver and the gravy from the neck and gizzard gradually into it; then give it a boil up, and pour it into your dish.

SAUCE FOR FISH PIES.-Take a gill of vinegar, and the same quantity of white wine, oyster liquor, and catchup; boil these ingredients with two anchovies, and, when done, strain them, and pour them into the pie after it is baked.

NASTURTIAN SAUCE is eaten with boiled mutton. It is made