At this the sporting season of the year, I venture to offer to the
public another of my little series in the form of Dressed Game and
Poultry. No doubt many of the recipes are well known, but it has been my
aim to collect from _all_ the culinary preserves such recipes that from
personal experience I know to be good. All the known and unknown tomes
on the gourmet's art have been consulted, and I have to thank the
authors for this assistance to my work, as well as those _cordons bleus_
from whom I have practically learnt some few of them.
I shall be very pleased to correspond with any of my readers who may
wish to discourse on matters relative to the dinner table and its
adjuncts, floral decorations among the number.