HOW TO ROAST DUCKS.—­Carefully pick, and clean the inside.  Boil two or three onions in two waters; chop them very small.  Mix the onions with about half the quantity of sage leaves, bread crumbs finely powdered, a spoonful of salt, and a little cayenne paper; beat up the yolk of an egg, and rub the stuffing well together.  With a brisk fire roast about 35 minutes.  Serve with gravy sauce.

HOW TO STEW DUCKS.—­Lard two young ducks down each side the breast; dust with flour; brown before the fire; put into a stewpan with a quart of water, a pint of port wine, a spoonful of walnut ketchup, the same of browning, one anchovy, a clove of garlick, sweet herbs and cayenne pepper.  Stew till they are tender, about half an hour; skim and strain, and pour over the duck.

HOW TO HASH PARTRIDGE.—­Cut up the partridges as for eating; slice an onion into rings; roll a little butter in flour; put them into the tossing pan, and shake it over the fire till it boils; put in the partridge with a little port wine and vinegar; and when it is thoroughly hot, lay it on the dish with sippets round it; strain the sauce over the partridge, and lay on the onion in rings.

HOW TO POT PARTRIDGE.—­Clean them nicely; and season with mace, allspice, white pepper and salt, in fine powder.  Rub every part well; then lay the breast downward in a pan, and pack the birds as closely as you possibly can.  Put a good deal of butter on them; then cover [Transcriber’s note:  the original reads “he pan”] the pan with a coarse flour paste and a paper over, tie it close, and bake.  When cold, put the birds into pots, and cover with butter.

HOW TO ROAST PARTRIDGE.—­Roast them like a turkey, and when a little under roasted, dredge them with flour, and baste them with butter; let them go to table with a fine froth; put gravy sauce in the dish, and bread sauce on the table.

HOW TO STEW PARTRIDGE.—­Truss as for roasting; stuff the craws, and lard them down each side of the breast; roll a lump of butter in pepper, salt and beaten mace, and put them inside; sew up the vents; dredge them well and fry a light brown; put them into a stewpan with a quart of good gravy, a spoonful of sherry wine, the same of mushroom ketchup, a teaspoonful of lemon pickle, and a little mushroom powder, one anchovy, half a lemon, a sprig of sweet marjoram; cover the pan close, and stew half an hour; take out, and thicken the gravy; boil a little, and pour it over the partridge, and lay round them artichoke buttons, boiled, and cut in quarters, and the yolks of four hard eggs, if agreeable.

HOW TO ROAST PHEASANT.—­Roast them as turkey; and serve with a fine gravy (into which put a very small bit of garlic) and bread sauce.  When cold, they may be made into excellent patties, but their flavor should not be overpowered by lemon.

HOW TO ROAST PLOVERS.—­Roast the green ones in the same way as woodcocks and quails, without drawing, and serve on a toast. Grey plovers may be either roasted or stewed with gravy, herbs and spice.