Half roast five young partridges, cover them with paper whilst roasting ; then out up the birds as for serving, that is, separate the legs, wings and Iveast, take off all the skin, and put it with the necks, back and sidebones into a stew-pan^ with a small onion, some strips of ham or fat pickled pork, a carrot cut in dice, three or four mushrooms, a bunch of parsley and thyme, two or three cloves, a dozen pepper corns, the same of allspice, and butter the size of an egg ; fry them slightly and then add to them three wine-glasses of Madeira wine, and a teacup of good broth, and let them simmer closely covered for an hour and a half, then strain through a sieve, lay in the gravy the joints and breasts of the birds, put them into a farina-boiler, and stir occa- sionally until boiling hot ; add to them a teaspoon heaping ^11 of browned flour mixed to a paste with a little cold water, and a tablespoonM of browning ; when the gravy has thickened and the meat is boiling hot, take out the birds, place them on a dish and pour tbe gravy over them and serve. M oooxxar »bom expxriencm. I^ n A* bottM of « deep dkk >GeM flf Twl bair n md hi ftiefcaew, ■eetm with peppor ud nk, ud « fittia flhopped pnle^; ««t die putiidgei in half ud hjthem <m the Teil, ■neenniiift Umiii eilli ■ lirtlii pepper iBdnlt; wbeathe InrdHai* aD Eb, eo*« the top of them with elieea of ht baeoo or |Hdded pofk} hsre rmdj » gi*v7 nude with the tape of the ina^ the cade of th« neeks, and the ^lete, eteved Car ■bout en honr in mter to eorer them tad seuoned with pepper and ntt, a snaQ onion and a btuteh of pusley; diicken it a rei; little, itnun it, and add a g^aM of Sherry wine ; ponr it orer the birds, eorer with half puff paste sad bake an honr and a half in a qniek oroi, eorer with paper when the cmst is brown enongfa. ^Woodooek. Woodeock maj be broiled, buttered wdl, Beaswed with pepper aad aalt and aerred on toast, or tbey may be stofied and roasted ; if the latter, prepare a filling as for partridges, staff the birds loosely, tie them nmnd with wrapping-eord, season with pe|^>er and salt, dust with floor, roast abont half an hour, basting with btttter and hot water ; make a gravy by stewing the ^blets in a very little water until tender, then ebop them and pnt than with their broth into the pan ; after yon have taken the birds ont, add a tableepoonfnl of onrrant jelly and a glass of Port wine; boil tip and ponr over the birds. Always bear in mind when making a gravy with the giblets of birds that there should not be more than a few tablespoonfala of broth before yon add the jelly and wine ; thicken with browned flonr. Snipe, or any other small birds, may be cooked in the same manner. iBsonts, e same as chickens, baste with y with the giblets, thicken with ine, and serve currant jelly with boor will be sufficient for a fall POULTRY AND GAME. 83 *Oiii]ieft FowU. When young these birds are very fine ; make a filling as for ducks, and dress and serve them the same way, and aooompany ihem with currant jelly or cranberry sauce. *K6edBi] When cleaned, dip each bird in beaten yolk of eggs, then roll in bread crumbs or cracker dust which have been seasoned with pepper and salt, and fry a nice brown in half butter and half lard or sweet beef drippings. Or, they may be broiled and served on toast, with plenty of butter and a little pepper and salt Babbit Curry. Joint and wash the rabbit, and put it in a frying-pan with ■trips of salt pork ; turn frequently until brown, then season with pepper and salt, cover with broth or water, add an onion cut in pieces and simmer an hour ; then add a tablespoonful of curry powder✪ Rabbit Curry mixed to 4 paste with cold water, and stew twenty minutes longer, or until the rabbit is very tender ; thicken the stew with browned fiour, and serve with boiled rice. Babbit en civet PBOFESSOB blot's WAT.

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Half roast five young partridges, cover them with paper whilst roasting ; then out up the birds as for serving, that is, separate the legs, wings and Iveast, take off all the skin, and put it with the necks, back and sidebones into a stew-pan^ with a small onion, some strips of ham or fat pickled pork, a carrot cut in dice, three or four mushrooms, a bunch of parsley and thyme, two or three cloves, a dozen pepper corns, the same of allspice, and butter the size of an egg ; fry them slightly and then add to them three wine-glasses of Madeira wine, and a teacup of good broth, and let them simmer closely covered for an hour and a half, then strain through a sieve, lay in the gravy the joints and breasts of the birds, put them into a farina-boiler, and stir occa- sionally until boiling hot ; add to them a teaspoon heaping ^11 of browned flour mixed to a paste with a little cold water, and a tablespoonM of browning ; when the gravy has thickened and the meat is boiling hot, take out the birds, place them on a dish and pour tbe gravy over them and serve. M oooxxar »bom expxriencm. I^ n A* bottM of « deep dkk >GeM flf Twl bair n md hi ftiefcaew, ■eetm with peppor ud nk, ud « fittia flhopped pnle^; ««t die putiidgei in half ud hjthem <m the Teil, ■neenniiift Umiii eilli ■ lirtlii pepper iBdnlt; wbeathe InrdHai* aD Eb, eo*« the top of them with elieea of ht baeoo or |Hdded pofk} hsre rmdj » gi*v7 nude with the tape of the ina^ the cade of th« neeks, and the ^lete, eteved Car ■bout en honr in mter to eorer them tad seuoned with pepper and ntt, a snaQ onion and a btuteh of pusley; diicken it a rei; little, itnun it, and add a g^aM of Sherry wine ; ponr it orer the birds, eorer with half puff paste sad bake an honr and a half in a qniek oroi, eorer with paper when the cmst is brown enongfa. ^Woodooek. Woodeock maj be broiled, buttered wdl, Beaswed with pepper aad aalt and aerred on toast, or tbey may be stofied and roasted ; if the latter, prepare a filling as for partridges, staff the birds loosely, tie them nmnd with wrapping-eord, season with pe|^>er and salt, dust with floor, roast abont half an hour, basting with btttter and hot water ; make a gravy by stewing the ^blets in a very little water until tender, then ebop them and pnt than with their broth into the pan ; after yon have taken the birds ont, add a tableepoonfnl of onrrant jelly and a glass of Port wine; boil tip and ponr over the birds. Always bear in mind when making a gravy with the giblets of birds that there should not be more than a few tablespoonfala of broth before yon add the jelly and wine ; thicken with browned flonr. Snipe, or any other small birds, may be cooked in the same manner. iBsonts, e same as chickens, baste with y with the giblets, thicken with ine, and serve currant jelly with boor will be sufficient for a fall POULTRY AND GAME. 83 *Oiii]ieft FowU. When young these birds are very fine ; make a filling as for ducks, and dress and serve them the same way, and aooompany ihem with currant jelly or cranberry sauce. *K6edBi] When cleaned, dip each bird in beaten yolk of eggs, then roll in bread crumbs or cracker dust which have been seasoned with pepper and salt, and fry a nice brown in half butter and half lard or sweet beef drippings. Or, they may be broiled and served on toast, with plenty of butter and a little pepper and salt Babbit Curry. Joint and wash the rabbit, and put it in a frying-pan with ■trips of salt pork ; turn frequently until brown, then season with pepper and salt, cover with broth or water, add an onion cut in pieces and simmer an hour ; then add a tablespoonful of curry powder mixed to 4 paste with cold water, and stew twenty minutes longer, or until the rabbit is very tender ; thicken the stew with browned fiour, and serve with boiled rice. Babbit en civet PBOFESSOB blot's WAT.

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