Dressed game and poultry à la mode

Rub the duck over with lemon-juice, fry it in butter for a few minutes ; sprinkle it with flour ; then add sufficient stock to cover it, one tablespoonful of ketchup, one carrot ; cut up two onions, two cloves, a bouquet garni, pepper, and salt. Let this stew for an hour ; then take out the duck, strain the gravy, and remove all fat, and add plenty of mushrooms. Put in some stoned and scalded olives, which boil up for ten minutes and dish up with the duck. The olives should have been soaked three hours previously. Duck. Canard a Puree Perto. Take a pint of freshly shelled peas, boil them in a little thin stock, and rub them through a sieve ; stew a duck in stock with a little salt, a dozen peppercorns, half a clove of garlic, six small onions, a bayleaf, and bouquet garni. When done, pass the same through a sieve, and add to it the puree of peas ; reduce the whole to the consistency of thick cream. Serve the duck with the puree over it. Salmi of Duck. Take the giblets of a duck and the flesh off the carcase, and the bones, and stew them in equal quantities of claret and stock, salt, pepper, and three shalots. Reduce and simmer till it is thick, then pass through a sieve, and take it off the fire before it boils. Cut up the duck into neat pieces and lay it in the stewpan with the gravy. Squeeze juice of strained orange over it, and serve en pyramide. Stewed Duck and Turnips. Brown the duck in a stewpan with some butter, peel and cut some young turnips into equal sizes, and brown in the same butter ; stir in a little powdered sugar, reduce some stock to a thin brown sauce, season with salt, pepper, a bouquet of parsley, chives, half a head of garlic, and a bayleaf. Stew the duck in this sauce, and when half cooked add the turnips, turn the duck from time to time, being careful not to break the turnips, cook slowly, and skim off all grease and serve. Roast Goose Stuffed with Chestnuts. Prepare a goose and stuff it with a mixture of minced bacon, the liver, salt, pepper, grated nutmeg, and chestnuts, which have been previously cooked and peeled. Baste the goose well whilst roasting. When cooked, serve with its own gravy, and sprinkle with salt, pepper, and the juice of a lemon. Goose a la Royale. Having boned the goose, stuff it with the following forcemeat : — Twelve sage leaves, two onions, and two apples, all shred very fine. Mix with four ounces grated bread, four ounces of beef suet, two glasses of port wine, a grate of nutmeg, pepper, and salt to taste, the grated peel of a lemon, and the beaten yolks of four eggs ; sew up the goose and fry in butter till a light brown, and put it into two quarts of good stock and let it stew for two hours, and till the liquor is nearly consumed ; then take up the goose, strain the liquor and take off the fat, add a spoonful of lemon pickle, the same of browning and port wine, a teaspoonful of essence of anchovy, a little cayenne and salt, boil it up and pour over the goose. Game and Macaroni. Put some ounces of macaroni into boiling stock, then add any game cut into small joints three parts cooked. Add some lean raw ham, chopped mushrooms, pepper, and salt. Game Pie.