Draw and singe some fat ducklings. Separate the breasts from the legs and backs by running the knife just above the thighs and cutting through the upper part of the back under the wings. Roast the backs and use them for making the bigarade sauce. Place the breasts in a deep earthen dish, season with coarse white pepper, salt, chopped parsley, bay leaf, thyme, the juice of one lemon, and three tablespoonf uls of salad oil. Let them soak for two or three hours. About three- quarters of an hour before dinner arrange the fiUets on a skewer and place the seasoning over them. Cover with a big sheet of greased paper and cook in an oven for about twenty minutes. At the end of that time remove the paper and seasoning and brown them. Remove the fiUets, trim them, and score them. Then put them in a saucepan with some of the sauce and allow 202 MB8. 8EELT'8 COOK BOOK them barelj to simmer ontil warmed through. Dish them in a dose circle with a fried croùton of bread between each fillet. Pour the bigarade sauce over the entrée and serve. Boast Qoail After the desired number of quali bave been eleaned, cut off the heads and feet, arrange the joints, and wrap each bird in a piece of larding pork. Place them in a saucepan just largo enough to accommodate them. Thej must be packed tightly side by side. Cover them with boiling water. Sprinkle in some salt and white pepper. Place them over a hot fire for five or ten minutes. Remove the pork and dry each bird with a cloth. Rub them thoroughly with butter and roast them until a nice brown in a very hot oven. Baste two or three times with a little melted butter. Take the liquor in which they were boiled, strain it, and mix with an equal quantity of melted currant jeUy. Serve in separate dish. Also serve cold currant jeUy. Serve the birds when they are very hot. Q^ail à la Boyale Bone eight quali, stuff them with chicken liver forcemeat, and truss them in the usuai way. Place them in a stewpan with a few slices of carrot, an onion with two cloves stuck in it, and a bouquet. Add one pint of white broth, cover with a buttered paper, put the lid on, and let them cook slowly at the side of rango for about three-quarters of an hour. Leave them in their liquor until they are partially cooled. Then remove them and set away to become cold. When cold remove the strings and roU each bird in bread crumbs, then in beaten egg, and then again in bread crumbs. A short time before serving place them in a frying basket and plimge in hot lard✪ Quail à la Boyale. Fry until a delicate brown. Serve on hot platter. Pour Allemande aauce around them. LAKDED QUAIL. Facina pagi tot. , , GAME PATK. ] J POULTBT AND GAME 208 with Stewed Peas Clean and truss eight quail in the same manner chickens are trufised for boiling. Place them in a stewpan with half a poiind of bacon streaked fat and lean, a bouquet in the centre. Cover with thin layers of fat bacon and moisten with good stock seasoned with Sherry wine. Let them stew gently for three- quarters of an hour. Prepare one pint of stewed peas, mix them with a little of the quali stock reduced to a glaze. Arrange the quail in a circle with their breasts placed outwards and a thin slice of bacon between each one. Fili the centre with the stewed peas. Mix a little of the quail stock with Espagnole sauce, pour it around and over the quail, and serve.

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Draw and singe some fat ducklings. Separate the breasts from the legs and backs by running the knife just above the thighs and cutting through the upper part of the back under the wings. Roast the backs and use them for making the bigarade sauce. Place the breasts in a deep earthen dish, season with coarse white pepper, salt, chopped parsley, bay leaf, thyme, the juice of one lemon, and three tablespoonf uls of salad oil. Let them soak for two or three hours. About three- quarters of an hour before dinner arrange the fiUets on a skewer and place the seasoning over them. Cover with a big sheet of greased paper and cook in an oven for about twenty minutes. At the end of that time remove the paper and seasoning and brown them. Remove the fiUets, trim them, and score them. Then put them in a saucepan with some of the sauce and allow 202 MB8. 8EELT'8 COOK BOOK them barelj to simmer ontil warmed through. Dish them in a dose circle with a fried croùton of bread between each fillet. Pour the bigarade sauce over the entrée and serve. Boast Qoail After the desired number of quali bave been eleaned, cut off the heads and feet, arrange the joints, and wrap each bird in a piece of larding pork. Place them in a saucepan just largo enough to accommodate them. Thej must be packed tightly side by side. Cover them with boiling water. Sprinkle in some salt and white pepper. Place them over a hot fire for five or ten minutes. Remove the pork and dry each bird with a cloth. Rub them thoroughly with butter and roast them until a nice brown in a very hot oven. Baste two or three times with a little melted butter. Take the liquor in which they were boiled, strain it, and mix with an equal quantity of melted currant jeUy. Serve in separate dish. Also serve cold currant jeUy. Serve the birds when they are very hot. Q^ail à la Boyale Bone eight quali, stuff them with chicken liver forcemeat, and truss them in the usuai way. Place them in a stewpan with a few slices of carrot, an onion with two cloves stuck in it, and a bouquet. Add one pint of white broth, cover with a buttered paper, put the lid on, and let them cook slowly at the side of rango for about three-quarters of an hour. Leave them in their liquor until they are partially cooled. Then remove them and set away to become cold. When cold remove the strings and roU each bird in bread crumbs, then in beaten egg, and then again in bread crumbs. A short time before serving place them in a frying basket and plimge in hot lard. Fry until a delicate brown. Serve on hot platter. Pour Allemande aauce around them. LAKDED QUAIL. Facina pagi tot. , , GAME PATK. ] J POULTBT AND GAME 208 with Stewed Peas Clean and truss eight quail in the same manner chickens are trufised for boiling. Place them in a stewpan with half a poiind of bacon streaked fat and lean, a bouquet in the centre. Cover with thin layers of fat bacon and moisten with good stock seasoned with Sherry wine. Let them stew gently for three- quarters of an hour. Prepare one pint of stewed peas, mix them with a little of the quali stock reduced to a glaze. Arrange the quail in a circle with their breasts placed outwards and a thin slice of bacon between each one. Fili the centre with the stewed peas. Mix a little of the quail stock with Espagnole sauce, pour it around and over the quail, and serve.

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..