GAME.

PIGEONS.

Mrs. Oliver Hastings, Cambridge, Mass.

Contributed by Mrs. Morris Longstreth, Philadelphia, Pa.

Boil two hours in just enough water to cover them. Spice with cloves, etc., while cooking. Take the water they were boiled in and add a glass of jelly and a cup of wine and a little of the dressing to this gravy.

“A FRICKASIE” (COLONIAL RECIPE).

Mrs. John Burroughs, Philadelphia, Pa., 1734.

Take ye fowls, cut them in pieces and clean them. Season with pepper and salt, a little mace, nuttmeg cloves, some parslay, a little bit of onion. Let them lay 2 hours, then flowr them very well, fry in sweet butter and make ye butter hott before you put them in. Fry a fine brown. Wash ye pan and put them in again with a pint of gravy. Lett them swimyer in ye gravy. Take the yolks of 3 eggs with a little grated nuttmeg and a little juce of lemon and 2 spoonfulls of wine. Shake it over the fire till it is as thick as cream, pour over ye frickasie and so serve it to ye table hott.

FRICASSEED RABBIT.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

Skin and cut in pieces, lay in cold water a few minutes, drain and put in saucepan with pepper and ¼ lb. pickled pork cut in strips. Cover with water and simmer ½ hour. Then add a small chopped onion, a tablespoon of chopped parsley, a blade of mace and cloves. Mix to a smooth paste 1 tablespoonful flour, stir it in, and simmer till the meat is tender, then stir in ½ cup rich cream; if not thick enough add a little more flour. Boil up once and serve.

AN OLD VIRGINIA RECIPE FOR BRUNSWICK STEW.

Contributed by Mrs. Robert H. Maury, Richmond, Va.

Two or three squirrels, 1 qt. of tomatoes peeled and sliced, 1 pt. butter beans, 6 potatoes parboiled and sliced, 6 ears green corn cut from cob, ½ lb. butter, 1 teaspoon ground black pepper, ½ teaspoon cayenne, 1 gal. water, 1 tablespoon salt, 2 teaspoons sugar, 1 onion cut up. Put on water with salt in it and boil up 5 minutes. Put in the onions, beans, corn and potatoes. Pepper chicken or squirrels, which must be cut into pieces, and laid in cold water to draw out the blood. Cover closely and stew 2½ hours very slowly, stirring frequently from the bottom. Then add tomatoes and sugar and stew an hour longer. Ten minutes before you take it from the fire add the butter cut in bits the size of a walnut and rolled in flour. Give a final boil, and serve for dinner.

TO ROAST PARTRIDGE OR ANY SMALL BIRDS.

Mrs. Roy Mason, Fredericksburg, Va.

Contributed by Mrs. James T. Halsey, Philadelphia.

Lard them with slices of bacon, dredge and baste them. Lay them in pan, let them roast ten minutes. Take the grated crumbs of half a loaf of bread—put in a stew pan and shake lightly—until brown. Lay it between your birds and pour over them melted butter. Serve very hot.

TO ROAST PIGEONS.

Mrs. Roy Mason, Fredericksburg, Va.

Contributed by Mrs. James T. Halsey, Philadelphia.

When you have dressed your pigeons, roll a good lump of butter in chopped parsley with pepper and salt—put it in your pigeons. Place in pan, dust, and baste them. If a good fire, they will be done in twenty minutes. When ready, lay on hot dish and place around them bunches of asparagus with parsley and butter sauce to serve.

TO DRESS DUCKS.

An Old Virginia Receipt.

Contributed by Mrs. Gulielma Harrison, Brandon, Va.

The ducks being singed, picked carefully and drawn, mince the livers with a little chopped bacon, some butter, a tablespoon chopped onion, parsley, salt, pepper and mushrooms. These being all mixed together, put into the bodies of the ducks and roast them, covered with slices of bacon, and wrapped in paper. Then put a little gravy, the juice of an orange, a few shallots minced all into a stewpan. Shake in a little pepper. When the ducks are roasted take off the bacon, baste them and pour your sauce with the juice of orange over them, dish and serve very hot.

TO DRESS DUCKS WITH ONIONS.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Stuff ducks, with livers, bacon and onions minced. Add one kitchen spoon of butter; salt and pepper and chopped mushrooms. Put into bodies of ducks and roast. Cut off the roots of small onions, blanch them in scalding water, pick, and put into a stewpan with a little gravy. Set over a gentle fire and let simmer. When done thicken with cream and flour. Place ducks on hot dish, pour the ragout of onions over and serve very hot.

TO ROAST WILD DUCKS.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

When the ducks are dressed, put in them a small onion, pepper, salt and a spoonful of wine. If fire is good they will roast in twenty minutes. Make gravy of necks and gizzards, a spoonful of wine, half an anchovy, a blade or two of mace, one onion and a little cayenne pepper. Boil until reduced to a half pint. Strain and pour over ducks. Serve with an onion sauce. Garnish dish with pieces of bread, cut in small pieces and browned.

POTTED PIGEONS.

Philadelphia, Pa.

Stuff them with high seasoned stuffing, then dredge them with flour and fry them in butter until they are very brown, with half a nutmeg, little mace, half teaspoon of allspice and cloves (ground) to 6 pigeons. Then put them in the kettle and stew about three hours. To increase the gravy put some hot water, flour and salt into the butter and spices in which the pigeons have been fried. If still not enough gravy, add some flour and water, say a large teacup to six pigeons. Add a half tumbler of wine just before they are done.

WILD TURKEY A LA HANNA.

Chef of Arlington Hotel, Washington, D. C.

Contributed by Mrs. James M. Anders, Philadelphia, Pa.

Take a very nice wild turkey about three and a half pounds. Singe, draw and cut head off. Then split but do not separate. Season with a good pinch of salt and a half pinch of pepper. Cover all over with a soup spoon of sweet butter and put it to broil for twelve minutes on each side. Prepare timbale moulds with spaghetti filled with puree of chestnuts and decorate the dish. Have ready cream sauce with chopped up truffles and send it to the table.

TO STEW WILD DUCKS.

Mrs. Lewis W. Minor, Norfolk, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Having prepared fowls, rub the insides with salt and pepper and a little powdered cloves. Put a shallot or two with a lump of butter in the body of each duck. Lay in a pan that will just hold them, putting a large spoon of butter under and over them, with a little vinegar and water. Add pepper, salt, lemon peel and a brush of sweet herbs. Cover pan closely, and let them stew until done. Pass liquor through a sieve, pour over the ducks, and serve hot with a garnish of lemon sliced and pieces of bread fried.