À la mode cookery

In roasting poultry one must remember that the closer the flesh the longer time it takes to cook, and it is of the greatest importance that great attention should be made to the basting ; the breast of a bird should be covered with butter or dripping to an inch thick before putting before the fire. If cooked in the oven, the breast should be covered in the same way and placed breast downwards in the roaster and a lump of dripping placed in its inside, unless it is stuffed, and when half cooked turned on its back. To make poultry tender, steep it in boiling water and pluck it in the hot water. Poultry, if to be boned, is to the tiro a little difficult, and I would advise all who have to do it to have ocular demonstration, as it is almost impossible to learn from description, and to accomplish it properly requires practice. Ducks a la Rouennaise (French Recipe) Truss a duck for roasting ; take the giblets, chop finely, add salt and pepper to taste, a little ground allspice, a table-spoonful of butter, the same of chopped shalots, a small piece of garlic the size of a pea minced, two table-spoonfuls of bread-crumbs, the same of chopped parsley. Stuff the duck with this, then roast briskly for half an hour ; take the drippings, and add a little good dark stock and strain over the ducks ; send some of the gravy in a tureen. Little Aspics of Wild Duck Take some dariole moulds and decorate them with designs in truffles and chervil leaves, dipping them in half-set pale aspic ; ornament the bottoms with a small round of orange the size of a shilling, with little devices of white of egg round it, then mask all with a thin layer of aspic. Have ready some wild duck forcemeat which has been poached in port wine with a few truffles chopped fine ; fill up the mould with it and place on ice. When ready, turn them out and garnish with watercress and quarters of oranges. (See Plate XII.) Jugged Wild Duck Cut the wild duck into neat joints, put them into a frying-pan, just to brown them. Put these joints with some good rich gravy into one of the Boila jars and half a dozen oysters, and their liquor, the juice of two oranges, a little cayenne, a small onion, and a gill of port wine. Close the jar tightly down, stand it in a pan of boiling water in the oven. In about an hour and a quarter, when done, place it into the entree PLATE XIll. A, Roast Pigeons ; B, Roast Goose ; C, Roast Fowl IPOULTRY AND GAME 9I dish it is to be served in, and place fried sippets round and quarters of oranges. Salmi of Woodcock a la Royale Take three woodcocks and prepare them for roasting. When they are roasted let them get cold ; dismember them and remove all skin. Place them in a stewpan with some stock, then let them simmer, taking care they do not boil. Have ready another saucepan in which put six shalots cut small, a little lemon-peel and the carcases of the woodcocks, four spoonfuls of brown sauce and a wine-glassful of champagne. Let all boil till reduced, then strain through a sieve and pour it over the woodcocks with a squeeze of lemon juice over, and garnish with sippets of fried bread. Chicken a la Como