ravy boat full of onion sauce made according
to receipt No. 108.

107. =Sage and Onion Stuffing.=--Pare six ounces of onion, and bring them
to a boil in three different waters; soak eight ounces of stale bread in
tepid water, and wring it dry in a towel; scald ten sage leaves; when
the onions are tender, which will be in about half an hour, chop them
with the sage leaves, add them to the bread, with one ounce of butter,
the yolks of two raw eggs, one level teaspoonful of salt, and half a
saltspoonful of pepper; mix and use.

108. =Onion Sauce.=--Prepare six ounces of onions as in receipt No. 107;
chop them fine, pass them through a sieve with a wooden spoon, and put
them into half a pint of boiling milk, with one ounce of butter, one
saltspoonful of salt, and one quarter of a saltspoonful of pepper.

109. =Roast Wild Duck.=--Prepare a pair of ducks as directed in receipt
No. 99; do not stuff them, but tie over the breasts slices of pork or
bacon; roast fifteen minutes to the pound; serve with gravy in a boat
and quarters of lemon on the same dish.

110. =Roast Partridge.=--Prepare a pair of partridges as in receipt No.
99, but do not stuff them; tie over the breasts slices of pork or bacon,
and roast about twenty-five minutes; serve with bread sauce.

111. =Bread Sauce.=--Peel and slice an onion weighing full an ounce,
simmer it half an hour in one pint of milk, strain it, and to the milk
add two ounces of stale bread, broken in small pieces, one ounce of
butter, one saltspoonful of salt, and quarter of a saltspoonful of
nutmeg and pepper mixed; strain, passing through a sieve with a spoon,
and serve hot.

CHAPTER VII.

BOILED DISHES.

Boiling is the most economical way of cooking, if properly done; there
are several important points to be considered in this connection. We
have already said that the best method of cooking meat is that which
preserves all its nourishing juices; if in addition to this we can
prepare it in such a way as to present a large available surface to the
action of the digestive juices, we would seem to have reached culinary
perfection. Judicious boiling accomplishes this: and we cannot do better
than to follow Liebig's plan to first plunge the meat into boiling
water, and boil it five minutes to coagulate the albumen to a sufficient
depth to form a crust upon the surface, and thus confine the juices, and
then add enough cold water to reduce the temperature to 158 deg. Fahr.,
if t