goose from eating greasy, saves the lady of the house trouble, and insures its being hot when helped. Serve apple sauce.—Some persons like goose stuffed with potatoes, previously boiled, then mashed without butter, and well peppered and salted.
Green Geese
Will roast in half an hour; are not stuffed. Put a good sized piece of butter inside, pepper and salt. Froth and brown nicely. Gooseberry sauce.
Ducks
Will keep three days, but are better dressed the day they are killed. Ducks may be stuffed or not (the same as geese), according to taste. But if two are roasted, one may be stuffed, and the other merely seasoned inside, with pepper, salt, an eschalot, and cayenne, if liked. Serve green peas with ducks. From three quarters to an hour will roast them. Baste well, and give a good froth. (See Sauces and Forcemeats.) Some persons squeeze a lemon over the breasts when dished.
Wild Ducks
Take from twenty-five minutes to half an hour. Have a clear brisk fire. They are, generally, preferred underdone, but brown outside. Cut slices in the breast, and squeeze in lemon juice with cayenne; or put an oz. of butter into a stew-pan with a little cayenne, the rind of an orange cut thin and previously blanched in boiling water, and the juice of a lemon; warm this over the fire, and when melted, but not oiled, pour it over the duck and serve. (See Sauces.)
Pheasants, Partridges, Guinea and Pea-fowl,
Require a brisk fire. All are trussed in the same way, and the heads left on. Make a slit in the back of the neck to take out the craw; do not turn the head under the wing, but truss it like a fowl, and fasten the neck to its side with a skewer. Thirty minutes will roast a young pheasant, and forty or fifty minutes a full grown one. Good sized partridges take nearly as long. Baste with butter, and
