and mushroom catsup, a little salt and cayenne pepper and the juice of
half a lemon. Mix well, make it hot, remove from the fire and stir in
a teaspoonful of made mustard. Pour into a hot gravy boat.

_California Style, Lick House._

WILD DUCKS.

Most wild ducks are apt to have the flavor of fish, and when in the
hands of inexperienced cooks are sometimes unpalatable on this
account. Before roasting them, parboil them with a small peeled carrot
put within each duck. This absorbs the unpleasant taste. An onion will
have the same effect, but unless you use onions in the stuffing the
carrot is preferable. Roast the same as tame duck. Or put into the
duck a whole onion peeled, plenty of salt and pepper and a glass of
claret, bake in a hot oven twenty minutes. Serve hot with the gravy it
yields in cooking and a dish of currant jelly.

CANVAS-BACK DUCK.

The epicurean taste declares that this special kind of bird requires
no spices or flavors to make it perfect, as the meat partakes of the
flavor of the food that the bird feeds upon, being mostly wild celery;
and the delicious flavor is best preserved when roasted quickly with a
hot fire. After dressing the duck in the usual way by plucking,
singeing, drawing, wipe it with a wet towel, truss the head under the
wing; place it in a dripping-pan, put it in the oven, basting often,
and roast it half an hour. It is generally preferred a little
underdone. Place it when done on a hot dish, season well with salt and
pepper, pour over it the gravy it has yielded in baking and serve it
immediately while hot.

_Delmonico._

ROAST PIGEONS.

Pigeons lose their flavor by being kept more than a day after they are
killed. They may be prepared and roasted or broiled the same as
chickens; they will require from twenty to thirty minutes' cooking.
Make a gravy of the giblets or not, season it with pepper and salt,
and add a little flour and butter.

STEWED PIGEONS.

Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take
five or more slices of corned pork, let it fry a while in a pot so
that the fat comes out and it begins to brown a little; then lay the
pigeons all around in the fat, leaving the pork still in; add hot
water enough to partially cover them; cover tightly and boil an hour
or so until tender; then turn off some of the liquid, and keep turning
them so they will brown nicely; then heat and add the liquor poured
off; add extra thyme, pepper, and