STUFFING FOR VEAL.

MRS. W. CLINT.

Chop half a pound of beef suet very fine, put in a basin, with eight
ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful
of equal quantities of powdered thyme and marjoram, the rind of a lemon
grated, the juice of half a one; season with pepper and salt, and a
quarter of a nutmeg; mix the whole with two eggs; this will do also for
turkey or baked fish.

YORKSHIRE PUDDING.

MRS. GEORGE CRESSMAN.

Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
batter the thickness of cream. When the beef is roasted pour off the
boiling dripping into another pan, turn in the batter and bake to a good
brown.

GAME.

ACCOMPANIMENTS.--With wild ducks, cucumber sauce, currant jelly or
cranberry sauce.

ROAST DUCK WITH APPLES.

MISS BEEMER.

Pluck and singe a duck, draw it without breaking the intestines, wipe it
with a wet towel and lay it in a baking pan; wipe a dozen small sour
apples with a wet cloth, cut out the cores without breaking the apples,
and arrange them around the duck; put the pan into a hot oven and
quickly brown the duck, then moderate the heat of the oven and continue
the cooking for about twenty minutes, or until the apples are tender but
not broken, baste both duck and apples every five minutes until they are
done, and then serve them on the same dish. It is a great improvement
some think, to parboil the duck for fifteen minutes with an onion in the
water, and the strong fishy flavor that is sometimes so disagreeable in
wild ducks will have disappeared. A carrot will answer the same purpose.

ROAST QUAIL WITH BREAD SAUCE.

Peel and slice an onion and put it over the fire in a pint of milk;
pluck and singe half a dozen quail, draw them without breaking the
intestines, cut off the heads and feet, and wipe them with a wet towel;
rub them all over with butter; season them with pepper and salt, and
roast them before a very hot fire for fifteen minutes basting them three
or four times with butter. Have some slices of toast laid under them to
catch the drippings. While the birds are roasting make a bread sauce as
follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the
finest ones for the sauce, and the largest for the frying later; remove
the onion from the milk in which it has been boiling, stir into the milk
the finest portion of the crumbs, season it with a saltspoonful of white
pepper and a grat