Dressed game and poultry à la mode

Cut the skin of a capon down the breast, carefully slip the knife down so as to take out all the meat, and mix it with a pound of beef suet cut small. Beat this together in a marble mortar, and take a pint of large oysters cut small, two anchovies, a shalot, a bouquet garni, a little mignonette pepper, and the yolks of four eggs. Mix all these well together, and lay it on the bones ; then draw the skin over it, and sew up. Put the capon into a cloth, and boil it an hour and a quarter. Stew a dozen oysters in good gravy thickened with a piece of butter rolled in flour ; take the capon out of the cloth, lay it in its dish, and pour the sauce over it. Capon a la Nanterre. Make a stuffing with the liver of the capon, a dozen roasted chestnuts, a piece of butter, parsley, green onions, very little garlic, two yolks of eggs, salt and pepper. Stuff the capon, and then roast it, covering it with buttered paper. When it is cooked, brush it over with the yolk of an egg diluted in a little lukewarm batter ; sprinkle breadcrumbs over all, and let it brown, and serve with a sharp sauce. Braised Ducks a la St. Michel. Rub some flour and oil over a couple of ducks, and brown them in the oven for a short time. Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt ; braise the ducks till they are tender. Chop some mushrooms, chives, and parsley ; mix these in the broth in which the ducks were braised. Put the ducks to keep warm before the fire whilst the sauce ' reduces.' Dredge in a very little flour, and send up the ducks with the sauce round them. Duck a la Mode. Divide two ducks into quarters, and put them in a stewpan, and sprinkle over them flour, pepper, and salt. Put into the stewpan several pieces of butter, and fry the ducks till a nice brown colour. Remove the frying fat, and pour in half a pint of gravy and half a pint of port wine, sprinkle in more flour, add a bouquet garni, three minced shalots, an anchovy, and a dust of cayenne. Let them stew for twenty minutes, then place them on a dish, remove the herbs, clear off the fat, and serve with the sauce over them. Braised Duck la Nivernaise. Line a braisingpan with sHces of bacon, add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, thyme, and bay leaves ; moisten with stock and the same quantity of claret ; fix the lid very tightly on the pan, and simmer over a slow fire, with hot coals on the lid of the stewpan. Cut up some turnips into balls, cook them in butter till brown, drain and simmer in brown thickening, moistened with a little stock. When the duck is cooked, dish up, and garnish with the turnips. Devilled Duck or Teal. Indian Recipe. Take a pound of onions, a piece of green ginger, and six chillies. Reduce them to a pulp, then add two teaspoonfuls of mustard, pepper, salt, cayenne, and chutney, two tablespoonfuls of ketchup, and half a bottle of claret. Cut up the duck or teal, and put it into the sauce, and let it simmer for a long time — the duck having been previously roasted. Duck a la Provence.