Dressed game and poultry à la mode

through wire sieve. When quite cold, roll out half of it with a little flour, form it into a thick band, and arrange it in a circle at the bottom of a dish. Take four partially roasted snipes, split them open down the back, and spread the forcemeat a quarter of an inch thick over the inside of each. Place the birds in the middle of the dish, and cover them with some of the forcemeat, smooth with a hot knife and put the dish into a quick oven, wipe away all fat, pour truffle sauce over the snipe, and serve. Teal Pudding. Take three teal, season the birds with salt and cayenne, and divide them into neat pieces. Cut up a pound of rump steak into pieces about an inch in size, season, and dredge them lightly with flour. Line a pudding-basin with good suet paste rolled out to half an inch thickness. Place in a layer of steak and a layer of teal, and repeat till the dish is full, then fill in with three-quarters of a pint of good gravy, and put the cover on in the usual way. Plunge it into boiling water and keep it boiling till done. Serve it in the basin it is cooked in, with a napkin pinned round it. Salmi of Teal. Put in a stewpan three ounces of butter and one good spoonful of flour, let them melt together, stirring till it becomes a nice brown ; add by degrees a gill of good stock and as much red wine, two whole shalots (taken out after), a full bouquet, pepper, and a little salt ; put in the body and bones of the bird, from which you have previously detached the limbs and meat Let all boil slowly for half an hour, pass all through colander, and put gravy alone back in stewpan on the fire, and just when on the point of boiling put in the pieces of teal and take the stewpan off the fire ; add a little lemon juice, put the lid on, and leave it on the hob for half an hour. Stewed Teal. Truss the birds, putting aside the hearts, livers, and gizzards, and dredge them with flour, then place them in a saucepan with a piece of butter, and let them brown equally, taking care of the gravy which oozes from them. Let them get cold, then carve them in such a way that the wings and legs can be taken off with a piece of breast adhering to it. Break the bodies of the birds into small pieces, and stew them with the livers, &c., in as much stock as will cover them, till the gravy becomes good and strong, then strain it, season with cayenne, salt, a glassful of claret, and a little Seville orange juice. Directly it begins to boil, put in the fleshy portion of the birds and let simmer till they are thoroughly heated, but do not let the gravy boil. Cut slices of bread large enough for a leg and wing to lie upon, fry till lightly browned, arrange them neatly, and pour sauce over them. Garnish with sliced lemon. Devilled Turkey Drumsticks. Score the drumsticks down parallel with the bone, and insert in the slices thus made a mixture made with one ounce of butter, a good teaspoonful of French mustard, a little cayenne, and a saltspoonful of black pepper. Mix all this thoroughly together and spread the mixture into the cuts, then rub the drumsticks with butter, and grill over a fierce fire. Turkey en Daube.