of half
a lemon, and a glass of port wine; thicken with butter and cornflour.

Snipes a la Superlative.

Make a forcemeat of three ounces of fat bacon, three ounces of fowl's
liver, and cut both into pieces an inch square. Fry the bacon over a
sharp fire, move it about constantly, and in three or four minutes add
the liver. When it is half done, mince it with the bacon, season, and
add half a clove of garlic and pound all smoothly in a mortar. Pass
through wire sieve. When quite cold, roll out half of it with a little
flour, form it into a thick band, and arrange it in a circle at the
bottom of a dish. Take four partially roasted snipes, split them open
down the back, and spread the forcemeat a quarter of an inch thick over
the inside of each. Place the birds in the middle of the dish, and cover
them with some of the forcemeat, smooth with a hot knife and put the
dish into a quick oven, wipe away all fat, pour truffle sauce over the
snipe, and serve.

Teal Pudding.

Take three teal, season the birds with salt and cayenne, and divide them
into neat pieces. Cut up a pound of rump steak into pieces about an inch
in size, season, and dredge them lightly with flour. Line a
pudding-basin with good suet paste rolled out to half an inch thickness.
Place in a layer of steak and a layer of teal, and repeat till the dish
is full, then fill in with three-quarters of a pint of good gravy, and
put the cover on in the usual way. Plunge it into boiling water and keep
it boiling till done. Serve it in the basin it is cooked in, with a
napkin pinned round it.

Salmi of Teal.

Put in a stewpan three ounces of butter and one good spoonful of flour,
let them melt together, stirring till it becomes a nice brown; add by
degrees a gill of good stock and as much red wine, two whole shalots
(taken out after), a full bouquet, pepper, and a little salt; put in the
body and bones of the bird, from which you have previously detached the
limbs and meat. Let all boil slowly for half an hour, pass all through
colander, and put gravy alone back in stewpan on the fire, and just when
on the point of boiling put in the pieces of teal and take the stewpan
off the fire; add a little lemon juice, put the lid on, and leave it on
the hob for half an hour.

Stewed Teal.

Truss the birds, putting aside the hearts, livers, and gizzards, and
dredge them with flour, then place them in a saucepan with a piece of
butter, and let them brown equally,