GAME, EDIBLE BIRDS, ETC.
Kid a la Poulette.—Instead of the marinade the kid must be prepared by soaking in milk and water, and in which a spoonful of salt has been dissolved for 6 hours. It must be larded and 1-2 roasted, and when cold cut a neat piece from the joint, leaving the rest to hash. Put the pieces in a stew pan with a pint of good veal stock, 2 ounces of butter rolled in flour, a shallot, a sprig of parsley, 6 mushrooms, a teaspoonful of pepper, 2 teaspoonfuls of salt, a blade of mace pounded. Stew all gently for 1 hour, then take out the meat, strain the sauce, thicken with the yolk of an egg beaten with 2 tablespoonfuls of cream, and pour over the kid; line with sliced lemon.
Roast Teal.—Teal, butter, a little flour. Choose fat, plump birds, after the frost has set in, as they are then better flavored, truss them before a brisk fire and keep them well basted. Serve with brown gravy or onion gravy, water cresses and a cut of lemon. The remains of the teal make excellent hash. Roast from 10 to 15 minutes ; 2 sufficient for a dish,
Roast Widgeon.—Widgeons, a little flour and butter. These are trussed in the same manner as wild duck, but not kept so long before they are dressed; put them down to a brisk fire, flour and baste them continually with butter, and when browned and nicely frothed send them to the table hot and quickly; serve with brown gravy or orange gravy and a cut lemon, 1-4 hour, if liked well done, 20 minutes; 2 sufficient for a dish.
Roast Larks.—Larks, eggs and bread crumbs, and fresh butter. These birds are esteemed a great delicacy and may either be toasted or broiled. Pick and clean them well, when trussed brush them over with the yolk of an egg, sprinkle with bread crumbs and roast before a quick fire ; baste them continually with fresh butter and keep sprinkling with bread crumbs until the birds are well covered. Dish them in bread crumbs fried in butter and garnish the dish with slices of lemon. Broiled larks are excellent; they should be cooked over a clear fire, and would take about 10 or 15 minutes.
If Young Prairie Chickens.—Dress, singe them, cut them up, dredge with corn meal or flour and fry them in nice sweet lard a nice brown ; prepare a cream gravy if you like, and pour over them in the dish; serve hot. They are delicious.
If the chicken is old take some slices of sweet fat bacon or pork, a large pinch of powdered cloves, 2 or 3 onions cut up, pepper and salt to taste, and stew until the meat leaves the bones, then thicken with new milk or cream and a very little flour, and you have almost a royal dish.
Prairie Chicken Steak.—Cut in slices from the chicken, then broil; butter, pepper and salt them and serve on hot plates as beef-