COOK GAME

HOW TO CHOOSE DUCKS--A young duck should have supple feet, breast and
belly hard and thick. A tame duck has dusky yellow feet. They should
be picked dry, and ducklings scalded.

HOW TO ROAST DUCKS.--Carefully pick, and clean the inside. Boil two or
three onions in two waters; chop them very small. Mix the onions with
about half the quantity of sage leaves, bread crumbs finely powdered,
a spoonful of salt, and a little cayenne paper; beat up the yolk of an
egg, and rub the stuffing well together. With a brisk fire roast about
35 minutes. Serve with gravy sauce.

HOW TO STEW DUCKS.--Lard two young ducks down each side the breast;
dust with flour; brown before the fire; put into a stewpan with a
quart of water, a pint of port wine, a spoonful of walnut ketchup,
the same of browning, one anchovy, a clove of garlick, sweet herbs and
cayenne pepper. Stew till they are tender, about half an hour; skim
and strain, and pour over the duck.

HOW TO HASH PARTRIDGE.--Cut up the partridges as for eating; slice
an onion into rings; roll a little butter in flour; put them into
the tossing pan, and shake it over the fire till it boils; put in
the partridge with a little port wine and vinegar; and when it is
thoroughly hot, lay it on the dish with sippets round it; strain the
sauce over the partridge, and lay on the onion in rings.

HOW TO POT PARTRIDGE.--Clean them nicely; and season with mace,
allspice, white pepper and salt, in fine powder. Rub every part well;
then lay the breast downward in a pan, and pack the birds as closely as
you possibly can. Put a good deal of butter on them; then cover
[Transcriber's note: the original reads "he pan"] the pan with a coarse
flour paste and a paper over, tie it close, and bake. When cold, put the
birds into pots, and cover with butter.

HOW TO ROAST PARTRIDGE.--Roast them like a turkey, and when a little
under roasted, dredge them with flour, and baste them with butter; let
them go to table with a fine froth; put gravy sauce in the dish, and
bread sauce on the table.

HOW TO STEW PARTRIDGE.--Truss as for roasting; stuff the craws, and
lard them down each side of the breast; roll a lump of butter in
pepper, salt and beaten mace, and put them inside; sew up the vents;
dredge them well and fry a light brown; put them into a stewpan with
a quart of good gravy, a spoonful of sherry wine, the same of mushroom
ketchup, a teaspoonful of lemon pickle, and a little mushroom powder,