Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Parboil as above directed; throw away the carrot or onion, lay in fresh water half an hoar; stuff with bread- crumbs seasoned with pepper, salt, sage, and onion, and roast until brown and tender, basting for half the time with butter and water, then with the drippings. Add to the gravy, when you have taken up the ducks, a teaspoonful of currant jelly, and a pinch of Cayenne. Thicken with browned flour and serve in a tureen. WILD TURKEY. Draw and wash the inside very carefully, as with all game. Domestic fowls are, or should be, kept up without eating Motheb's Cook Boos. 89 for at least twelve hours before they are killed ; but we must Snoot wild when we can get the chauce, and of course it often happens that their crops are distended by a recent hearty meal of rank or green food. Wipe the cavity with a dry, soft cloth before you stuff. Have a rich force-meat, bread- crumbs, some bits of fat pork, chopped fine, pepper and salt. Moisten with milk, and beat in an egg and a couple of tub! o spoon fills of melted butter. Baste with butter and water for the first hour, then three or four times with gravy; lastly, five or six times with melted butter. A generous and able housekeeper told me once that she always allowed a pound of butter for basting a large wild turkey. This was an extravagant quantity, but the meat is drier than that of the domestic fowl, and not nearly so fat. Dredge with flour at the last, froth with butter, and when he is of a tempting brown, serve. Skim the gravy, add a little hot water, pepper, thicken with the giblets chopped fine *nd browned flour, boil up, and poor into a tureen^ At the South the giblets are not put iu the gravy, but laid whole, one under each wing, when the turkey is dished. Garnish with small fried sausages, not larger than a dollar, crisped parsley between them. Send around currant jelly and cranberry sauce with it TO ROAST SNIPES, WOODCOCKS, OR PLOVERS. Pick them immediately; wipe them, and season them slightly with pepper and salt. Cat as many slices of bread as yon have birds. Toast them brown, butter them, and lay them in the pan. Dredge the birds with floor, and put them in the oven with a brisk fire. Baste them with lard or fresh batter. They will be done in twenty or thirty minutes. Serve them ap laid on the toast, and garnish with sliced orange, or with orange jelly. Mother's Cook Boo ROAST PARTRIE Choose young birds, with dark-color legs, and let them hang a few days, or t to the flesh, nor will it be tender. Th be kept entirely depends on the taste they are intended, as what some per delicious, would be to others disgu They may be trussed with or without mode is now considered the most draw, and wipe the partridge careful], off the bead, leaving sufficient skin o back; bring the legs close to the breas side-bones, and pass a skewer throu thick part of the thighs. When the should be brought round and fixed o skewer. When the bird is firmly and ph before a lice bright fire; keep it well baa before serving, flour and froth it well with gravy and bread-sauce, and se quickly. A. little of the gravy should bird. ROAST QUAIl Pluck and draw the birds, rub a li tie a strip of bacon over the breasts, a oven for twenty or twenty-five minutei ROAST PRAIRIE CF. The bird being a little strong, and a little dry, it should be either tarde bacon or pork placed over its breas' stuffing will improve the flavor of old flour over them, baste occasionally, ai may be managed in the same manner. Mother's Cook Book. LARDED GROUSE.