Goose, Roast, 180
“ Stuffing, 181
Ducks, 181
“ Wild, 181
“ and Pease, Stewed, 181
“ Stewed, 182
“ Fillet of, 182
Poivrade Sauce, 182
Pigeons Stewed in Broth, 182
“ Roast, 183
“ Broiled, 183
Prairie-chicken or Grouse, 183
“ to Choose a Young, 184
“ or Grouse, Roasted, 184
Quails Parboiled and Baked, 184
“ Roasted, 185
Bread-sauce, for Game, 185
Cutlets of Quails or of Pigeons, 185
Scollops of Quails, with Truffles, 186
Espagnole Sauce, 186
Quails Broiled, 187
“ Braised, 187
Snipe and Woodcock Fried, 187
“ “ Roasted, 187
Reed-birds, 188
Plovers, 188
Pheasants, 188
_Venison_, 188
Venison, the Saddle of, 188
“ Haunch of, Roast or Baked, 189
“ Steaks, to Broil, 189
“ Stewed, 189
Rabbits Roasted, 189
“ Baked, 190