taking care of the gravy which oozes
from them. Let them get cold, then carve them in such a way that the
wings and legs can be taken off with a piece of breast adhering to it.
Break the bodies of the birds into small pieces, and stew them with the
livers, &c., in as much stock as will cover them, till the gravy becomes
good and strong, then strain it, season with cayenne, salt, a glassful
of claret, and a little Seville orange juice. Directly it begins to
boil, put in the fleshy portion of the birds and let simmer till they
are thoroughly heated, but do not let the gravy boil. Cut slices of
bread large enough for a leg and wing to lie upon, fry till lightly
browned, arrange them neatly, and pour sauce over them. Garnish with
sliced lemon.

Devilled Turkey Drumsticks.

Score the drumsticks down parallel with the bone, and insert in the
slices thus made a mixture made with one ounce of butter, a good
teaspoonful of French mustard, a little cayenne, and a salt-spoonful of
black pepper. Mix all this thoroughly together and spread the mixture
into the cuts, then rub the drumsticks with butter, and grill over a
fierce fire.

Turkey en Daube.

Put slices of bacon in a braising-pan, lard the breast and thighs of a
turkey trussed for boiling, and place the turkey on the slices of bacon;
put into the pan a slice of ham and a calf's foot broken into small
pieces, with the trimmings of the turkey, two onions stuck with four
cloves, three carrots, and a bouquet garni. Put slices of bacon over the
turkey, put some melted butter over, and cover with three rounds of
buttered paper and let it simmer for five hours; take it from the fire
and leave it for half an hour, strain the gravy and boil it down. Beat
an egg into a saucepan, and pour the jellied gravy into this, whip it
well, then put it on the fire, bring it to the boil, and then draw it to
the side of the fireplace, cover it with the lid with hot coals on it,
and let it remain for half an hour; strain again, and with this jelly
cover the turkey.

Venison Cutlets.

Trim the cutlets the same as you would mutton cutlets, melt a little
butter on a plate, dip each cutlet in the butter, and dust them slightly
with flour, then in beaten egg, and roll them in breadcrumbs. Fry them
in hot lard for ten minutes, take them out of the lard and lay them on a
flat dish covered with paper; put them before the fire for a few minutes
to free them from grease. Dish them up, and pour