add the
turnips, turn the duck from time to time, being careful not to break the
turnips, cook slowly, and skim off all grease and serve.

Roast Goose Stuffed with Chestnuts.

Prepare a goose and stuff it with a mixture of minced bacon, the liver,
salt, pepper, grated nutmeg, and chestnuts, which have been previously
cooked and peeled. Baste the goose well whilst roasting. When cooked,
serve with its own gravy, and sprinkle with salt, pepper, and the juice
of a lemon.

Goose a la Royale.

Having boned the goose, stuff it with the following forcemeat:--Twelve
sage leaves, two onions, and two apples, all shred very fine. Mix with
four ounces grated bread, four ounces of beef suet, two glasses of port
wine, a grate of nutmeg, pepper, and salt to taste, the grated peel of a
lemon, and the beaten yolks of four eggs; sew up the goose and fry in
butter till a light brown, and put it into two quarts of good stock and
let it stew for two hours, and till the liquor is nearly consumed; then
take up the goose, strain the liquor and take off the fat, add a
spoonful of lemon pickle, the same of browning and port wine, a
teaspoonful of essence of anchovy, a little cayenne and salt, boil it up
and pour over the goose.

Game and Macaroni.

Put some ounces of macaroni into boiling stock, then add any game cut
into small joints three parts cooked. Add some lean raw ham, chopped
mushrooms, pepper, and salt.

Game Pie.

Take ten ounces of veal and the same of veal fat, and chop it very fine,
season with pepper, salt, and cayenne. Arrange this as a lining round a
china raised pie mould. Fill in with fillets of grouse, pheasant,
partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs,
button mushrooms, pistachio nuts, truffles, and pate de foie gras; cover
in with more of the mince, then put a paste on the top for cooking it
in. Bake from two and a half to three hours. Remove the paste and fill
the mould up with clarified meat jelly, partly cold; let this set.
Ornament the top with chopped aspic and alternate slices of lemon and
cucumber round. Croutons of red and yellow aspic should be arranged at
the base of the mould.

Game Rissoles au Poulet a la Careme.

Roll out very thin three-quarters of a pound of Brioche paste. Place
upon it, two inches from the edge, minced fowl or game, prepared as for
croquets, and rolled up between two teaspoons in balls the size of a
nutmeg. Place these an inch from each o