cook for
eighteen minutes. Arrange on a very hot dish, untruss, throw in two
tablespoons of white broth. Garnish with slices of fried hominy and
currant jelly. Redhead and mallard ducks are prepared the same way.

~BROILED WILD DUCK~--Pick, singe and draw well a pair of wild ducks,
split them down the back without detaching, place them skin downwards on
a dish, season with salt and pepper and pour over two tablespoons of
oil. Boil the birds well in this marinade, place them on a broiler on a
brisk fire, broil for seven minutes on each side. Place them on a hot
dish and cover with maitre d'hotel butter, garnish with watercress, and
serve.

~ROAST DUCK WITH ORANGE SAUCE~--Scrape a tablespoonful each of fat,
bacon, and raw onion and fry them together for five minutes. Add the
juice of an orange and a wine-glassful of port wine, the drippings from
the duck and seasoning of salt and pepper. Keep hot without boiling and
serve with roast duck.

~CHICKEN GRAVY~--Put into a stockpot the bones and trimmings of a fowl
or chicken with a small quantity of stock and boil them. Add flour and
butter to thicken it, and then place the pot on the side of the stove
and let simmer. Stir well and after the gravy has simmered for some
minutes skim and strain it, and it will be ready to serve.

~GRAVY FOR WILD FOWL~--Put into a small saucepan a blade of mace, piece
of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup
and strained lemon juice; two shallots cut in slices, two wineglasses of
port wine. Put the pan over the fire and boil the contents; then strain,
add it to the gravy that has come from the wild fowl while roasting. If
there is a large quantity of gravy less wine and catsup will be
necessary.

~SALMI OF GAME~--Cut cold roast partridges, grouse or quail into joints
and lay aside while preparing the gravy. This is made of the bones,
dressing, skin, and general odds and ends after the neatest pieces of
the birds have been selected. Put this (the scraps) into a saucepan,
with one small onion minced, and a bunch of sweet herbs, pour in a pint
of water and whatever gravy may be left, and stew, closely covered, for
nearly an hour. A few bits of pork should be added if there is no gravy.
Skim and strain, return to the fire, and add the juice of a half lemon,
with a pinch of nutmeg, thicken with browned flour if the stuffing has
not thickened it sufficiently, boil up and pour over the reserved meat,
which