Truss the ducks as for baking and boiling, and put them away in the pantry; then put two ounces of but- ter in a stew-pan on the fire, stir in two tablespoonfuls of flour, stir until it becomes brown or a fawn color; then pour in a pint of broth or gravy made from veal, or from water in which the ducks or chickens hâve been boiled. Stir this while cooking, and when it boils, put in the ducks; let them cook for half an hour, or until done or nearly so, then add a quart of green peas, an onion chopped, and a sprig of parsley✪ To Stew Ducks with Green Peas; allow thèse to stew gently until done; remove the parsley and the ducks, and if there is too much sauce, cook it down a little ; dish up, pour the peas and gravy over the ducks and serve. LA CUISINE CREOLE. 77 EOASTED DUCK. Clean, draw and truss the duck, or ducks^ wash them nicely, sait and pepper tliem, and get ready a sage and onion ^tuffing (see roast goose), or stufif with mashed potatoes, or bread, butter, onions, pepper and sait mlxed✪ Roasted Duck, and bound together wîth an egg. BBOILED TEAL DUCK. Splît the duck like a partridge down the back, broil on clear eoals, butter f reely, and serve on buttered toast ; pepper and sait✪ Broiled Teal Duck when broiled, just before putting on the butter ; if salted before it extracts the fine flavor. WILD DUCKS. There are several kinds of dueks South, and some are very fine. Truss wild ducks and lay them in a pan to bake with a small onion in the body; put butter over them, with a bunch of eelery, a little pepper and sait✪ Wild Ducks; cook slowly and garnish with lemon. Wild ducks should be wiped dry after they are drawn, and rubbed on the inside with pepper and sait, except the canvas-back, which should be left to its own delicious flavor. WILD 6EESE. « Wild geese should be cooked rare, and stuflfed with a dressing of bread, butter, and a small quantity of pun- gent seasoning, such as onion, cayenne, or mustard. KOAST GOOSE^ WITH SAGE AND ONION. Draw a fine fat goose, stuff it with a seasoning of the folio wing mixture : Take four onions, peel them and boîl them ten minutes in plenty of water to take from them 78 LA CUISINE CREOLE. the strong taste. When the onions hâve boiled take them from the flre, chop fine, and add to them a large spoonf ul of sage leaves dried and powdered, then add a cupful of stale white bread crunibs, a teaspoon of black pepper, a little cayenne, and a teaspoon of sait. Mix ail together with a cup of milk or beef water✪ Roast Goose with Sage and Onion, and stuflf the goose with it. Put it in the oven and brown it nieely ; baste of ten with butter ; when done dish it with its own rich brown gravy, and send to table with a boat of apple sauce. GOOSE^ WITH CHESTNUTS A LA CHIPOLITA. Get the goose ready as usual. To prépare the stufflng take sixty large ehestnuts^ peel them by scalding, then put them in a stew pan with two ounces of butter, one onion chopped fine, and a sprig of parsley ; chop and mix ail together and stuff the goose with it; mix with the ehestnuts one pint of good broth, and stew them down in it bef ore stufflng the goose. Boil down the gravy very much, and when the goose is served, add the juice of two oranges, half a pound of currant jelly, and a lemon peel in the gravy✪ Goose with Chestnuts a la Chipolita. Pour this over the goose when it goes to the table. GAME^ VENISON^ ETC. Venison is the finest game we hâve South. The haunch or saddle is always roasted ; it requires constant attention, and should be turned and basted frequently while cooking. Cover the fat with thick white paper while cooking ; when nearly done, take oflf the paper and baste well with claret wine, butter and flour. Currant jelly is the usual accompaniment of roasted venison, and is pref erred by some to wine, in cooking it LA CUISINE CREOLE. 79 VBNISON STEAK.

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Truss the ducks as for baking and boiling, and put them away in the pantry; then put two ounces of but- ter in a stew-pan on the fire, stir in two tablespoonfuls of flour, stir until it becomes brown or a fawn color; then pour in a pint of broth or gravy made from veal, or from water in which the ducks or chickens hâve been boiled. Stir this while cooking, and when it boils, put in the ducks; let them cook for half an hour, or until done or nearly so, then add a quart of green peas, an onion chopped, and a sprig of parsley; allow thèse to stew gently until done; remove the parsley and the ducks, and if there is too much sauce, cook it down a little ; dish up, pour the peas and gravy over the ducks and serve. LA CUISINE CREOLE. 77 EOASTED DUCK. Clean, draw and truss the duck, or ducks^ wash them nicely, sait and pepper tliem, and get ready a sage and onion ^tuffing (see roast goose), or stufif with mashed potatoes, or bread, butter, onions, pepper and sait mlxed, and bound together wîth an egg. BBOILED TEAL DUCK. Splît the duck like a partridge down the back, broil on clear eoals, butter f reely, and serve on buttered toast ; pepper and sait when broiled, just before putting on the butter ; if salted before it extracts the fine flavor. WILD DUCKS. There are several kinds of dueks South, and some are very fine. Truss wild ducks and lay them in a pan to bake with a small onion in the body; put butter over them, with a bunch of eelery, a little pepper and sait; cook slowly and garnish with lemon. Wild ducks should be wiped dry after they are drawn, and rubbed on the inside with pepper and sait, except the canvas-back, which should be left to its own delicious flavor. WILD 6EESE. « Wild geese should be cooked rare, and stuflfed with a dressing of bread, butter, and a small quantity of pun- gent seasoning, such as onion, cayenne, or mustard. KOAST GOOSE^ WITH SAGE AND ONION. Draw a fine fat goose, stuff it with a seasoning of the folio wing mixture : Take four onions, peel them and boîl them ten minutes in plenty of water to take from them 78 LA CUISINE CREOLE. the strong taste. When the onions hâve boiled take them from the flre, chop fine, and add to them a large spoonf ul of sage leaves dried and powdered, then add a cupful of stale white bread crunibs, a teaspoon of black pepper, a little cayenne, and a teaspoon of sait. Mix ail together with a cup of milk or beef water, and stuflf the goose with it. Put it in the oven and brown it nieely ; baste of ten with butter ; when done dish it with its own rich brown gravy, and send to table with a boat of apple sauce. GOOSE^ WITH CHESTNUTS A LA CHIPOLITA. Get the goose ready as usual. To prépare the stufflng take sixty large ehestnuts^ peel them by scalding, then put them in a stew pan with two ounces of butter, one onion chopped fine, and a sprig of parsley ; chop and mix ail together and stuff the goose with it; mix with the ehestnuts one pint of good broth, and stew them down in it bef ore stufflng the goose. Boil down the gravy very much, and when the goose is served, add the juice of two oranges, half a pound of currant jelly, and a lemon peel in the gravy. Pour this over the goose when it goes to the table. GAME^ VENISON^ ETC. Venison is the finest game we hâve South. The haunch or saddle is always roasted ; it requires constant attention, and should be turned and basted frequently while cooking. Cover the fat with thick white paper while cooking ; when nearly done, take oflf the paper and baste well with claret wine, butter and flour. Currant jelly is the usual accompaniment of roasted venison, and is pref erred by some to wine, in cooking it LA CUISINE CREOLE. 79 VBNISON STEAK.

La cuisine creole