Mrs. Maclurcan's cookery book

Mode. — Teal is a small duck, cook it the same way, only without stuffing ; it is a great improvement to put pieces of the rind of bacon over them while baking, as the bacon fat penetrates the flesh and moistens it as well as gives it a nice flavor. Cut down the back in two, and serve on toast with slices of lemon. 420— ROAST PIGMY GOOSE (Oyster stuffing). Mode. — The pigmy goose is a very small bird, but without doubt one of the sweetest of the Australian birds, and rather rare. Wash inside and out, prepare for stuffing. Sprinkle with pepper and salt, and rub a little flour over them. Stuffing — Allow about six oysters to each bird, soak the bread in a little milk, squeeze it out on to a plate, put in a teaspoonful of chopped parsley, the yolk of one egg and a teaspoonful of butter, divide it equally for as many birds as you have, and to each part add six oysters, pepper and salt. When the birds are stuffed, lay them on a baking dish and cover with buttered paper, bake in a quick oven. Serve on toast. 421— ROAST WALLABY. Most people, even Australians, are prejudiced against the wallaby, after all they are one of Australia's natural food, and feed just the same as a hare, in fact I have often served it for hare and no one has been any the wiser. Mode. — Get a nice young wallaby ; and skin it as soon as possible after it is shot, wash it in a little vinegar and water, then stuff it with a nice highly seasoned stuffing, pepper and salt it, and bake in a quick oven. Make a gravy of the water you have boiled some of the bones in and a little port wine. Game, 422— SALMI OF WILD DUCK. Remains of cold duck 1 onion 6 cloves Butter I lemon Wineglass of claret Flour. Mode. — Slice and cut the onion very fine, put it in the saucepan with a little butter, allow it to cook until a nice brown, then add the duck (cut into small pieces), and a quarter of a lemon cut in slices, add the cloves, claret and juice of half a lemon, cover with brown gravy if you have it, if not, brown a little flour and add the water to that, and pour over the duck, with a little cayenne, allow it to simmer for an hour. Serve with slices of lemon. 423— SALMI OF WILD GOOSE. The same as wild duck, with the addition of a little chopped ham 424— ROAST WILD DUCK. 1 wild duck Juice of J a lemon Butter Salt and flour Cayenne. Mode. — Wash and dress the duck, squeeze a lemon over it, then sprinkle with a little salt and cayenne, rub it over with flour, butter a paper and cover it, bake in a fast oven. Russian salad is nice served with wild duck. 425— RAGOUT OF TURKEY (Wild). Remains of cold wild turkey Bunch of sweet herbs 1 onion 2 carrots 2 turnips Pepper and salt to taste Glass of port wine. Mode. — Cut up the carrots, turnips and onioU; put on in about half a pint of cold water, with the pepper and salt and the port wine ; allow to boil for half an hour, put in the turkey cut into convenient slices, with the herbs Game. (tied together), and allow to simmer for an hour and a half. Thicken with a little browned flour and add a tablespoonful of tomato sauce. 426— JUGGED WALLABY. 1 small wallaby Butter 2 onions Bunch of sweet herbs Black pepper Cloves 1 tablespoonful red currant 2 glasses of port wine jelly 1 lemon.