Cold dishes for hot weather

Dress, singe, and lard with bacon a couple of ducks. Season with parsley, mace, cloves, pepper, and salt. Lay some slices of fat bacon on the bottom of a stewpan ; put in the ducks with the breast downward ; cover them with slices of bacon; cut a carrot, turnip, onion, and celery stalks ; mix with mace, four or five cloves, and pepper. Cover well, and simmer over a slow fire till the breasts of the ducks are of a light brown ; then put in some water, and cook till done. Chop very fine parsley, shallot, gherkins, capers, and 2 anchovies. Place in a stewpan with some of the liquor of the ducks, a little aspic jelly, and the juice of a small lemon. Boil it. Lay the ducks on a dish, pour over them the sauce, and serve cold. The sauce will form a glaze over the ducks. GOOSE MARINADED Bone and stuff with the following mixture: 12 sage-leaves, 2 large onions, 2 apples ; chop fine and mix with bread crumbs, 4 ounces of beef suet, a glass of port, half a grated nutmeg, pepper, salt, grated lemonpeel, and the yolks of 4 eggs. Stuff the goose, sew it up, and fry till it is light brown. Put into a stewpan with 2 quarts of broth, cover closely, and stew for two hours. Take out the goose, and allow to cool. Take the fat from the gravy and add a tablespoonful of lemon pickle, port, an anchovy, mace, pepper, and salt. Allow to boil till reduced to a jelly, pour over the goose, and allow to cool. Garnish with beets cut into fancy shapes and sprigs of parsley. PIGEON CUTLETS Cut off the breasts and wings of six pigeons ; flatten them out and trim in the shape of cutlets. Fry in butter, a tablespoonful of chopped parsley, an onion, and 2 or 3 button mushrooms, and pour over the pigeons. Season them with salt and pepper, dip in egg and roll in bread crumbs ; fry in butter, and serve cold with tartar sauce. PIGEONS IN JELLY (1.) Boil a calf's foot. Put the broth in a pan with a blade of mace, a bunch of sweet herbs, pepper, salt, lemon-peel, a slice of lean bacon, and the pigeons. Bake them. When done, take them out and allow to cool. Clarify the jelly with the whites of 2 eggs, and strain it through a thick cloth. Put the jelly over the pigeons, and garnish. (2.) Pick and roast two pigeons. Make a jelly as in the preceding receipt, and with it half fill a deep bowl. When the jelly and the birds are cold, lay the birds breast down in the jelly, and pour the rest of it over them, so as to completely cover them. When hard, turn out on a flat plate or dish, and garnish with parsley. POULETTE PIGEONS Make some force-meat; roll it out like paste, put it in a buttered dish, and lay over it thin slices of bacon, squabs, sliced sweetbreads, asparagus tips, mushrooms, and hardboiled eggs. Put another layer of forcemeat over the whole. Bake it, and when done turn it out into a dish. Serve cold. TURKEY IN JELLY Bone a turkey and stuff it with forcemeat, to which add 6 truffles and 12 mushrooms. Lard it with fat bacon ; tie it up ; put in a pan just large enough to hold it. Add 2 quarts of strong stock, and stew for three hours. Allow it to cool ; take the fat off the gravy. Dish the turkey, and pour the jelly over it. Game FLORENTINE HARE