ueeze of orange. Let it all boil up for about a
quarter of an hour, and add an ounce of butter into which a little flour
has been rubbed; let it thicken, then strain, pour the gravy over the
cold pieces of bird, and bring slowly to the boil and serve with fried
sippets. Some button mushrooms added to the gravy are a great
improvement. Widgeon may be cooked in as many ways as teal, using the
same recipes, substituting widgeon for teal.

Fillets of Wild Ducks with Olives.

Roast a couple of wild ducks and cut off the fillets in the usual way,
score the skin, dish the fillets in a circle and put into the centre
some stoned olives. Send clear brown gravy in a tureen with them.

Wild Fowl with Bigarade Sauce.

Roast a couple of wild fowl, cut off flesh from each side of the breast,
and from sides under the wings. Score the skin, and dish the fillets in
a circle with a little Bigarade sauce poured over them.

Woodcock a la Chasseur.

Truss a brace of cocks and put them down before a clear fire for fifteen
minutes, then take them away and cut them into neat joints. Put the
inferior pieces with three minced shalots, a bouquet garni, and half a
head of garlic into a saucepan with a wineglassful of good gravy,
another of wine, a tablespoonful of mushroom ketchup, and the strained
juice of half a lemon, and let all simmer for ten minutes. Remove the
gizzards from the trail, and pound them in a mortar with a piece of
shalot, a little butter, pepper, and salt, and then rub through a sieve
and spread them upon small pieces of fried bread cut into the shape of
hearts. Put the joints of the woodcocks into a separate saucepan, strain
the gravy on them, and let them heat gently; they must not boil. Place
them on a dish, put the fried bread with the trail round them, pour the
gravy over all, and serve hot.

Woodcock a la Lucullus.

Roast the woodcocks in the usual way, and catch the trail on a toast.
Whilst the birds are still under-dressed, pour over them a little melted
butter with which the yolk of an egg and a little cream has been mixed.
Sprinkle grated breadcrumbs over, brown with a salamander, and serve
with brown gravy.

Woodcock a la Perigueux.

Truss a brace of woodcocks, cover them with layers of bacon and put them
into a stewpan with as much richly flavoured stock as will barely cover
them, and add a glassful of Madeira. Let them simmer till done enough,
drain, dish them, and pour over some Perigueux sauc