The century cook book

sprinkle with salt and pepper, and spread a little butter on each one, put in a hot oven and roast for ten or twelve minutes. Toast as many slices of bread as you have quails, and slip a slice under each one, baste with butter and the gravy formed by the roasting birds, put back in the oven and roa.t five minutes longer, and serve hot. If the toast is liable to break up, use a tin shovel in removing the quail from the dripping pan to the platter. This is a most delicious way to cook small birds of any kind. Roast Goose. Parboil the goose in salt and water for half an hour, fill with stuffing, and roast as you would chicken. Roast Duck. Roast duck as directed for [illustration: Goose Ready for Cooking] Roast duck as you would chicken. A nice stuffing for duck is made of mashed potatoes, seasoned with salt, a lump of butter, and a chopped onion. Stewed Duck and Peas. You need the remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, i tablespoonful of flour, 2 pints of thin gravy, a small bunch of green onions, 3 sprigs of parsley, 3 cloves, i pint of young green peas, cayenne and salt to taste, i teaspoonful 58 Poultry and Game of pounded sugar. Put the butter into a stewpan ; cut up the duck into joints, lay them in with the slices of lean ham or bacon ; make it brown, then dredge in a tablespoonf ul of flour, and stir this well in before adding the gravy. Put in the onion, parsley, cloves and gravy, and when it has simmered for a quarter of an hour, add a pint of young green peas, and stew gently for about half an hour. Season with cayenne, salt and sugar; take out the duck, place it round the dish, and the peas in the middle. Fowl a La Marengo. You need i large fowl, 4 tablespoonfuls of salad oil, i tablespoonful of flour, I pint of regular stock, or water, about 20 mushroom-buttons, salt and pepper to taste, I teaspoonful of powdered sugar, a very small piece of garlic. Cut the fowl into 8 or 10 pieces; put them with the oil into the stewpan, and brown them over a moderate fire; dredge in the above proportion of flour; when that is browned, pour in the stock or water; let it simmer very slowly for rather more than half an hour, and skim off the fat as it rises to the top; add the mushrooms; season with salt, pepper, garlic and sugar; take out the fowl, which arrange pyramidically on the dish, with the inferior joints at the bottom. Reduce the sauce by boiling it quickly over the fire, keeping it stirred until sufficiently thick to adhere to the back of a spoon; pour over the fowl, and serve. Curried Chicken. You need the remains of cold roast fowls, 2 large onions, i apple, 2 oz. of butter, i dessert spoonful of curry powder, i teaspoonful of flour, ^ pint of gravy, i tablespoonful of lemon juice. Slice the onions, peel, core and chop the apple, and cut the fowl into neat joints; fry these in the butter, of a nice brown; then add the curry powder, flour and gravy, and stew for about 20 Garlic. Poultry and Game 59 minutes. Put in the lemon juice and serve with boiled rice, either placed in a ridge round the dish or separately; 2 or 3 shalots, or a little garlic may be added, if approved. Koast Partridge. When the bird is firmly and plumply trussed, roast it before a nice bright ---^ fire; keep it well basted, and a few