Truss the required quantity of woodcocks without drawing them, fastening the legs close to the body with an iron skewer. Toast as many slices of bread as there are woodcocks. Boast the woodcocks in a good oven. Lay a slice of toast in a dripping pan under each bird to catch the trail, and let them roast for thirty minutes. They should be rather underdone. While they are roasting baste them with butter. When suf- ficiently cooked lay the pieces of toast on a hot diah and put one of the birds on each, pour a little beef gravy in the dish, and serve some more in a sauce tureen. Garnish the dish with thin slices of lemon and watercress✪ Roasted Woodcocks. POULTRY AND GAME. 197 GANYASBAOK DUCKS BOASTED. FUippini, Delmonico's, Procure two fat canvasbacked ducks, pick, singe^ draw welly and wipe neatly ; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes; arrange on a very hot dish, un- truss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly. Kedhead ducks roasted are prepared exactly the same as canvasback ducks roasted. OANYASBACK DUCK✪ Roasted Canvasback DucksS^ BROILED. FHippini, Delmonico's. Take two fine, fat, canvasbacked ducks; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonf ul of oil. Boll them in well, and cut them to broil for seven minutes on each side. Dress them in a hot dish, spread a gill of mattre dlidtel butter over, decorate with a little watercress, and serve. BOAST VENISON Mrs. Hamilton Vreeland. Prepare venison as for ordinary roast, and cut deep gashes about two inches apart in which to lay strips of nice salt pork. A very little onion✪ Roast Venison and a few slices of pork are laid in bottom of pan, giving a slight flavor to meat and gravy, which serves as a sauce, venison being a meat without much fat or juices. This will apply to elk meat and moose meat. SALADS. CHAPTER XIII All recipes without name accompanjlng them hare been thoroughlj tested. Salads, Sandwiches and Chafing Dish Dainties.^ While salads may be compounded of all kinds of deli- cate meats^ fish, shell-fish, eggs, nuts, fruit, cheese and vegetables, cooked or uncooked, two things are indis- pensable to every- kind and grade of salad, viz., the foundation of vegetables, and the dressing. THE DRESSING. Salads are dressed with oil, acid and condiments; and, sometimes, a sweet, as honey or sugar, is used. A perfect salad is not necessarily acetic. The presence of vinegar in a dressing, like that of onions and its relatives, on most occasions should be suspected only. Aromatic vinegar, a few drops of which, used oc- casionally, lend piquancy and variety to an every-day salad, can be purchased at high-class provision stores.

AI-modernized reading of the original text

Truss the required quantity of woodcocks without drawing them, fastening the legs close to the body with an iron skewer. Toast as many slices of bread as there are woodcocks. Boast the woodcocks in a good oven. Lay a slice of toast in a dripping pan under each bird to catch the trail, and let them roast for thirty minutes. They should be rather underdone. While they are roasting baste them with butter. When sufficiently cooked lay the pieces of toast on a hot dish and put one of the birds on each, pour a little beef gravy in the dish, and serve some more in a sauce tureen. Garnish the dish with thin slices of lemon and watercress. CANVASBACK DUCKS ROASTED. FUippini, Delmonico's, Procure two fat canvasbacked ducks, pick, singe, draw well, and wipe neatly ; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly. Kedhead ducks roasted are prepared exactly the same as canvasback ducks roasted. CANVASBACK DUCKS, BROILED. FHippini, Delmonico's. Take two fine, fat, canvasbacked ducks; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Boll them in well, and cut them to broil for seven minutes on each side. Dress them in a hot dish, spread a gill of maitre d'hôtel butter over, decorate with a little watercress, and serve. BOAST VENISON Mrs. Hamilton Vreeland. Prepare venison as for ordinary roast, and cut deep gashes about two inches apart in which to lay strips of nice salt pork. A very little onion and a few slices of pork are laid in bottom of pan, giving a slight flavor to meat and gravy, which serves as a sauce, venison being a meat without much fat or juices. This will apply to elk meat and moose meat. CHAPTER XIII All recipes without name accompanying them hare been thoroughlj tested. Salads, Sandwiches and Chafing Dish Dainties.^ While salads may be compounded of all kinds of delicate meats^ fish, shell-fish, eggs, nuts, fruit, cheese and vegetables, cooked or uncooked, two things are indispensable to every- kind and grade of salad, viz., the foundation of vegetables, and the dressing. THE DRESSING. Salads are dressed with oil, acid and condiments; and, sometimes, a sweet, as honey or sugar, is used. A perfect salad is not necessarily acetic. The presence of vinegar in a dressing, like that of onions and its relatives, on most occasions should be suspected only. Aromatic vinegar, a few drops of which, used occasionally, lend piquancy and variety to an every-day salad, can be purchased at high-class provision stores.

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Broiled Canvasback DucksRoasted WoodcocksRoasted Canvasback DucksRoast Venison

Kirmess cook book