CHAPTER XV.

GAME.

Page

To choose Game 281

To roast a Haunch of Venison 282

To stew a Shoulder of Venison 283

To Hash Venison 284

To roast a Hare 284

Roast Hare (_superior 285 receipt_)

Stewed Hare 286

To roast a Rabbit 286

To boil Rabbits 286

Fried Rabbit 287

To roast a Pheasant 287

_Boudin_ of Pheasant, _à la 288 Richelieu_ (_Entrée_)

To roast Partridges 288

Boiled Partridges 289

Partridges with Mushrooms 289

Broiled Partridge (_breakfast 290 dish_)

Broiled Partridge (_French 290 receipt_)

The French, or Red-legged 290 Partridge

To roast the Landrail or 291 Corn-Crake

To roast Black Cock and Gray 291 Hen (_and when in season_)

To roast Grouse 292

A _salmi_ of Moorfowl, 292 Pheasants, or Partridges (_Entrée_)

French _salmi_, or hash of 292 Game (_Entrée_)

To roast Woodcocks or Snipes 293 (_and their season_)

To roast the Pintail or 294 Sea-Pheasant, with the season of all Wild Fowl

To roast Wild Ducks 294

A _salmi_ or hash of Wild Fowl 294