Cuisses De Lapins A La Maintenon

Bone two rabbit legs, and stew them with a tablespoonful of chopped mushrooms, same of parsley, and a little grated bacon. Let them cool when done. Cut and oil some paper a little larger than the legs, lay on each piece a thin slice of bacon, then the leg, then some of the seasoning, then another slice of bacon. Fold the paper over, and warm them in a saute-pan in the oven. Serve on a napkin with fried parsley in the centre.

Partridges A La Russe

Cut the partridges into pieces and lay the pieces in a stewpan with no water, but a little melted bacon fat. Put the pan on a brisk fire and give it two or three turns. Pour in then a large wineglassful of brandy and let them stew for an hour or more; then set the pan by the side of the fire to continue slowly stewing for about half an hour. Strain the birds then from all the fat, lay in the washed-out pan some mushrooms and truffles, put in the pieces and pour over them a good gravy. Warm over a moderate fire, thickening the gravy with a piece of butter, and add the juice of a lemon. Serve hot.

Indian Spatchcock

Prepare a freshly killed fowl; split it in halves through the middle of the breast and back; pepper and salt; rub it once with butter; grease a gridiron, and broil it over a clear bright fire. Put a lump of butter in a hot dish before the fire; let it dissolve; lay the fowl in it or on a round of toasted bread, and serve very hot.

Game Pie

Cut some thin slices of venison, well pepper and salt them, and lay them at the bottom of a very deep pie dish (which is put into a wooden pie dish when it is finished baking); cut up two partridges, two pigeons, and a hare, and lay them in in pieces; add two mutton kidneys, a teacup-ful of pickled mushrooms, forcemeat balls, egg balls, and a good gravy made from the bones of the game, and some stock. If served hot send it up with cover on; if cold, fill up the top with a good aspic jelly.

Macedoine Of Larks

Time, a quarter of an hour.

Pick and clean a dozen and a half larks, bone them, and stuff them with the livers, a little minced bacon, a few sweet herbs chopped very fine, and a seasoning of pepper, salt, and nutmeg; put them into a dish, pour in a little gravy, and bake them in a moderate oven for fifteen minutes. Boil six or eight mealy potatoes, mash them up with a little butter, and arrange them in a deep border round the edge of a dish; fill the centre with carrots and turnips boiled and cut into rings, place the larks amongst and on the vegetables and three or four on the top; pour in a little gravy, and serve.