192 GAME. 



Grouse are generally trussed with the head under the wing ; 

 when roasted, they must be generously basted, and not over- 

 done. Toasted bread buttered is laid in the dripping-pan, 

 upon which they may be served \vith plain butter-sauce. 

 Roasted rare, that is, before a quick fire in twenty minutes, a 

 wine sauce is often made for them. 



Partridges and Pheasants require constant basting when 

 roasted, and should have a gravy, and may be, if liked, served 

 on rich buttered toast. 



Woodcocks^ Quails, Snipes, or Plovers may be roasted, and 

 served on toast, with gravy made of the drippings, a piece of 

 floured butter, and equal proportions of wine and currant 

 jelly boiled together, and sent to the table hot in a boat. 

 These small birds may be stuffed with mashed boiled chest- 

 nuts, laid in a deep dish with slices of ham tied over them, 

 and baked in a Dutch oven. Remove the ham when they 

 are sent to the table. 



Game that is to be kept some days should not be washed, 

 as the wetting facilitates decomposition. 



Wild Ducks. Canvas-back ducks of the Susquehannah 

 and Potomac Rivers are fat in the latter part of November, 

 and all through December, and are in the market till late in 

 the spring. They feed on wild celery. They bring one, 

 three, and five dollars per brace. Red-head ducks, of similar 

 habits to the canvas-back, are nearly as nice eating. 



There is a great variety of sea ducks and of river ducks. 

 Brant is considered the nicest for eating, of the salt-water 

 ducks. ' In May they are fattest, and the choice duck of the 

 season ; they may be had in the New York market, in the 

 spring and fall, from Long Island, and are sometimes intro- 

 duced in the winter from the South. It is of a delicate 

 build, and not able to stand the rigors of a Northern 

 climate. 



The Mallard frequents lakes and rivers. The Widgeon, 



