GAME.

To Roast a Pheasant.

PLUCK and singe the bird with white lighted paper; cut a slit in the back part of the neck and remove the crop; leave the head attached to the bird; draw, and wipe the inside with a cloth; turn the head under the wing; run a trussing - needle and string through the wing and under part of the thigh through the body to the thigh and wing on the other side; press the feet close to the body, and tie the string tightly; next pass the needle with string through the hollow of the back, just below the thighs; thrust it again through the legs and body, and tie the strings tightly. Spit and roast the pheasant before a clear brisk fire for three-quarters of an hour, basting it frequently. Serve with brown

gravy and bread-sauce in sauce-boats, also brown bread-crumbs and potato-ribbons.

Potato-Ribbons.

Peel the potatoes round and smooth with a sharp knife; cut very thin shavings, about seven or more

inches in length, and one and a half in width; put them in cold water as thus prepared; lay them on a dry cloth; gather it up, and shake it to dry the ribbons without breaking them. Put them in a deep stew-pan with boiling lard, and fry them for five minutes. Have them quite crisp, and of a palebrown colour. Drain them on paper, and sprinkle them with a little salt, and dish them on a napkin.

To Roast Grouse and Black Game.

Both these birds should be trussed in the same manner as pheasants, and roasted before a brisk fire for half an hour and five minutes. Before taking them up they should be frothed with flour and butter. Dish them with toast under them, and a little brown gravy poured on the dish. Serve fried bread-crumbs and bread-sauce in separate sauce-boats.

To Roast Guinea-Fowl.

These should be trussed in the same manner as pheasants, and covered with a layer of fat bacon, and roasted before a brisk fire for about twenty minutes. With their breasts slightly glazed, dish them up with gravy under them. Garnish with water-cresses. Serve bread-sauce separately.

Woodcock and Snipe.

These birds must not be drawn, neither do they require much trussing. Take the bone out of the

neck, leaving the skin and head attached to the body; twist the skin of the neck round the wing, and put the bill through the wing and body instead of a skewer. Cover the birds with thin slices of raw bacon, tied on with string. Spit them, and roast them before a clear fire for about half an hour, frequently basting them with butter. Place some toasted bread under the birds while they are roasting, to receive the droppings from the trail; and when they are done, dish them up with a piece of toast under each bird. Serve plain butter- sauce separately in a sauce-boat.

Roast Larks.

Cut off the heads and legs, and draw them; season their insides with chopped parsley, pepper and salt, and the grating of a nutmeg. Rub the larks over with beaten yolks of eggs; bread-crumb them, and moisten them with clarified butter. Roll them in bread-crumbs a second time; put them on a larkspit, and tie it on a common spit, and roast for a quarter of an hour. Dish them, and serve with fried bread-crumbs, and brown sauce seasoned with cayenne-pepper and lemon-juice.

Pea-Hens.

These birds must be trussed in the same way as pheasants, and must be closely larded all over the breast, and roasted before a moderate fire for an hour and a half, frequently basting it with butter; and when done, the larding must be glazed slightly,

and the birds dished up with rich brown gravy, and garnished with water-cresses, and bread-sauce served in a sauce-boat.

Green Goose.

Pluck the goose, and with a penknife pick off all the stubble feathers; dip the legs in boiling water, and rub off the skin with a cloth; cut off the head and neck, leaving the skin long enough to turn over the back, and twist the legs round so as to let the web of the feet rest flat upon the thighs. Run a trussing-needle with string through the wing and thigh of the right side through the body of the bird to the thigh and wing on the left, and tie it tightly at the back of the goose. Place it on a spit, and roast it before a brisk fire for an hour, basting it frequently. Froth it with flour and butter, and when done, dish it up. Pour brown gravy round it; garnish the dish with water-cresses, and serve.

Wild Duck.

These must be trussed in the same manner as young geese, and roasted before a clear fire for twenty minutes, and served with brown gravy, seasoned with port wine and cayenne-pepper.

Roast Partridges.

Pluck, singe, and draw the partridges; cut away the head and neck and the points of the toes; truss them in the same manner as grouse or black-game. Put them on a spit and roast them before a clear

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fire for twenty minutes; place toasted bread under them while they are roasting. When done, cut the toast in four parts, and cut off the crusts; dish the birds upon the toast; put brown gravy under them, and serve bread - sauce and brown bread - crumbs separately in sauce-boats.

How to Roast Quails.

Pluck, draw, and truss these birds as for pheasants; cut some thin slices of fat bacon, large enough to cover the quails; spread a vine-leaf over each of the quails, and tie it on with string; run an iron skewer through the birds; fasten it on to a spit; roast them before a clear fire for twenty minutes; remove them from the spit; remove the vine-leaves, and glaze the bacon slightly; place them on their dish, and garnish round with water-cresses. Pour some gravy under the birds, and serve.

Roast Pigeons.

Clean and truss the pigeons; cover them with fat bacon and vine-leaves; secure them with string, and roast them twenty minutes; remove the leaves and bacon, and glaze them slightly. Serve with gravy and brown bread-crumbs in a sauce-boat.

Roast Hare.

Skin and draw the hare, leaving the ears attached dip them in boiling water, and scrape off the hairs; pick out the eyes; cut off the feet just above the