450 lewis' AMERICAN SPORTSMAN. 



two or three hours before cooking, without injury, rather with 

 benefit, 



A small onion, or a few small slices of pared lemon, put in 

 the inside of a strong Fowl of any kind, will in a measure 

 correct its disagreeable flavor, and render the flesh more mild 

 to the taste. 



The following receipt, taken from Hawker, will be found an 

 excellent sauce for all kinds of Duck that require an artificial 

 or made dressing:— 



Port wine, or claret, 1 glass. 

 Sauce a la Eusse^ (the older it is the better), 1 tablespoonful. 



Catsup (walnut or mushroom), 1 do. 



Lemon-juice, 1 do. 



Lemon-peel, 1 slice. 



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 partial to the brains. 

 Independent 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, how- 

 ever, 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 ac- 

 companiment to game. They should be done brown and crisp; 

 potatoes done a le mailre cVh6tel will answer in place of celery 

 sauce for boiled game. 



* See Francatelli's French Cookery, Receipt No. 35. If these herbs are not 

 at hand, substitute others. 



