Place the giblets in a saucepan with the yellow rind of a lemon pared thin, a very little water, and a piece of butter rolled in flour, and a very little salt, and cayenne. Let them stew gently, keeping the saucepan covered. Half roast the ducks, saving the gravy that falls from them. Then cut them up, put in a large stewpan with the gravy (having first skimmed off the fat) and just water enough to keep them from burning. Place the pan over a moderate fire and let them stew gently till done. Toward the last (having removed the giblets) pour over the ducks the gravy from the small saucepan, and stir in a large glass of port wine and a glass of currant jelly. Send them to table as hot as possible. Note. — Any ducks may be cooked as above. The common wild ducks, teal, etc., should always be parboiled with an onion or large carrot in the body, to extract the fishy taste. On tasting you will find the carrot or onion to have imbibed that disagreeable flavor. Wild ducks should be a little underdone, stuffed with force-meat and chopped onions, and served with sharp sauce and cold slaw. GAME. 143 Canvas-back ducks are in season from November to February They should be dressed with the heads on, and in other respects treated in the same manner as wild ducks. PLOVER. Clean and truss. Season with salt and pepper. Rub well with butter ; place in a pan and cook in a quick oven. Toast some bread, and when the birds are nearly done, place a piece of toast under each bird. Baste well with butter. Serve each bird on a piece of toast. WOODCOCK AND SNIPE. Some epicures say that the woodcock should never be drawn, but that they should be fastened to a small bird-spit, and should be put to roast be- fore a clear fire ; a slice of toast put in a pan below each bird in order to catch the trail ; baste them with melted butter ; lay the toast on a hot dish, and the birds on the toast. They require from fifteen to twenty minutes to roast. Snipe are dressed in the same manner, but require less time to cook. PHEASANTS. Roast two pheasants, and as soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart ; then cut the meat in small dice and mix with it two gravy-spoonfuls of reduced Bec- hamel sauce and two dozen mushrooms ; a couple of black truffles and a small piece of red tongue should be also cut into dice and mixed with the pheasants. With this preparation fill up the breasts of the pheasants, smooth them over with the blade of a knife, and then cover them with bread crumbs fried of a light brown color ; set the pheasants in the oven to keep warm, and when about to send them to the table place them in a dish side by side, pour round them a white ragout of cockscombs, mushrooms and truffles, and serve. PHEASANTS, WITH PUREE OF CELERY. Truss the pheasants for boiling, braise them in some good stock, gar- nished with a carrot, an onion stuck with two cloves, and a garnished fagot of parsley ; when done, drain them upon a napkin, dish them up, and pour 144 TWENTIETH CENTURY HOME COOK BOOK. over them a white puree of celery ; garnish round with a border of potato croquettes and serve. REED BIRDS. Prepare very carefulty, secure them to a wooden skewer by strings, salt, dredge with flour and roast with a quick heat fifteen minutes. Serve on toast, with butter and pepper. Reed birds may be broiled on a gridiron, seasoned with salt, pepper, and butter, and serve on a dish with tomatoes. SNOW BIRDS. Stuff each bird with an oyster, place in a dish, add little boiled pork, and oyster liquor, season well with butter, pepper and salt. Cover the dish with a rich crust and bake in a moderate oven. GUINEA-FOWLS.

AI-modernized reading of the original text

Place the giblets in a saucepan with the yellow rind of a lemon pared thin, a very little water, and a piece of butter rolled in flour, and a very little salt, and cayenne. Let them stew gently, keeping the saucepan covered. Half roast the ducks, saving the gravy that falls from them. Then cut them up, put in a large stewpan with the gravy (having first skimmed off the fat) and just water enough to keep them from burning. Place the pan over a moderate fire and let them stew gently till done. Toward the last (having removed the giblets) pour over the ducks the gravy from the small saucepan, and stir in a large glass of port wine and a glass of currant jelly. Send them to table as hot as possible. Note. — Any ducks may be cooked as above. The common wild ducks, teal, etc., should always be parboiled with an onion or large carrot in the body, to extract the fishy taste. On tasting you will find the carrot or onion to have imbibed that disagreeable flavor. Wild ducks should be a little underdone, stuffed with force-meat and chopped onions, and served with sharp sauce and cold slaw. Canvas-back ducks are in season from November to February They should be dressed with the heads on, and in other respects treated in the same manner as wild ducks. PLOVER. Clean and truss. Season with salt and pepper. Rub well with butter ; place in a pan and cook in a quick oven. Toast some bread, and when the birds are nearly done, place a piece of toast under each bird. Baste well with butter. Serve each bird on a piece of toast. WOODCOCK AND SNIPE. Some epicures say that the woodcock should never be drawn, but that they should be fastened to a small bird-spit, and should be put to roast before a clear fire ; a slice of toast put in a pan below each bird in order to catch the trail ; baste them with melted butter ; lay the toast on a hot dish, and the birds on the toast. They require from fifteen to twenty minutes to roast. Snipe are dressed in the same manner, but require less time to cook. PHEASANTS. Roast two pheasants, and as soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart ; then cut the meat in small dice and mix with it two gravy-spoonfuls of reduced Bechamel sauce and two dozen mushrooms ; a couple of black truffles and a small piece of red tongue should be also cut into dice and mixed with the pheasants. With this preparation fill up the breasts of the pheasants, smooth them over with the blade of a knife, and then cover them with bread crumbs fried of a light brown color ; set the pheasants in the oven to keep warm, and when about to send them to the table place them in a dish side by side, pour round them a white ragout of cockscombs, mushrooms and truffles, and serve. PHEASANTS, WITH PUREE OF CELERY. Truss the pheasants for boiling, braise them in some good stock, garnished with a carrot, an onion stuck with two cloves, and a garnished fagot of parsley ; when done, drain them upon a napkin, dish them up, and pour over them a white puree of celery ; garnish round with a border of potato croquettes and serve. REED BIRDS. Prepare very carefulty, secure them to a wooden skewer by strings, salt, dredge with flour and roast with a quick heat fifteen minutes. Serve on toast, with butter and pepper. Reed birds may be broiled on a gridiron, seasoned with salt, pepper, and butter, and serve on a dish with tomatoes. SNOW BIRDS. Stuff each bird with an oyster, place in a dish, add little boiled pork, and oyster liquor, season well with butter, pepper and salt. Cover the dish with a rich crust and bake in a moderate oven. GUINEA-FOWLS.

Twentieth century home cook book