508 LEWIS'S AMERICAN SPORTSMAN. 



Shallot (large) 1 cut in slices; 



Cayenne pepper 4 grains; 



Mace 1 or 2 blades. 



To be scalded, strained, or added to the mere gravy which 

 comes from the bird in roasting. 



FURTHER REMARKS ON THE SUBJECT OF COOKERY. 



Small game are generally cooked without cutting off the head 

 or feet. Some persons are very partiaj to the brains. Indepen- 

 dently of this, the birds look far better with their heads on, and they 

 should never be removed by the cook. 



Birds are far more tender if eaten immediately after being 

 killed than if kept over night and then eaten ; if kept, however, 

 until the following or third day, they will most generally be as 

 good again. 



Ducks, if to be eaten soon after being killed, may be improved 

 by burying them in the ground for a few hours. 



As a general rule, thinly-sliced fried potatoes is the best accom- 

 paniment to game. They should be done brown and crisp ; pota- 

 toes done d la mattre d'hdtel will answer in place of celery-sauce 

 for boiled game. 



CELERY-SAUCE. 



As we have recommended the use of celery-sauce with boiled 

 game, it may not be amiss for us, before going further, to give 

 directions for the preparation of it. 



This sauce is the most palatable of sauces, and the only one we 

 consider admissible as a dressing for boiled game; some even go 

 so far as to recommend it for roasted birds ; but we must confess 

 that we have no fancy or relish for it in this way. 



Like all other nice sauces, celery-sauce requires some tact to 

 make it. The celery should be selected with care, washed nicely, 

 but not allowed to remain in water any time, for soaking it in this 

 way, as is too often done, renders it tough, and destroys all that 

 brittleness which makes the plant so relishable; it should then be 



