Gravy

Take giblets, heart and liver, put in boiling salted water, cook until tender. Remove and chop fine, add two tablespoons flour to the chopped giblets; remove fowl to hot platter set in the oven to keep hot, strain the gravy into a saucepan, add the chopped giblets and flour, reduce with hot water, cook five minutes.

Stuffing

One pint of stale bread crumbs, moisten with one-half cup of melted butter, season highly with salt, pepper and sweet herbs; if you like, use less butter and a little sausage meat.

Chestnut Stuffing

One good shalot, chopped fine, one pint or more of stale bread crumbs, one teaspoon of thyme, one teaspoon of chopped parsley, one-quarter of a pound of sausage meat, one teaspoon of pepper, twenty-four cooked chestnuts, small, two teaspoons of chopped mushrooms. Take twelve of the chestnuts and pound well. Heat a tablespoon of butter, add shalot, sausage meat, mushrooms, then the pounded chestnuts, season; let it just come to a boil, add the bread, now the twelve whole chestnuts, being careful not to break.

Game

Draw the wild fowl, wash quickly in cold water. Put two tablespoons of chopped onion and one cup of chopped celery (the green stalks will do), into the body of the fowl. Truss and dredge with salt, pepper and flour, roast in a hot oven, with a little water in the bottom of the pan. Baste often; cook to taste. Serve with bread sauce, currant jelly and boiled onions.

Saddle Of Venison, Larded

Procure a saddle of a small venison, weighing about five pounds, pare it neatly, remove the sinews from the surface and lard it with a larding needle as finely as possible, tie it around three times. Put in a roasting pan one sliced onion, one sliced carrot; lay in the saddle, season with salt, spread one-half ounce of butter over it, put into a brisk oven and roast forty minutes, basting frequently with its own gravy. Untie, arrange neatly on a hot dish; pour into the pan a glass of Madeira wine and a gill of white broth; let come to a boil on stove, skim the fat off the gravy, strain over the saddle. Serve with hot currant jelly.

Venison

Select young venison. If fresh let it hang in a dry, airy place several days before using. Wipe with a wet cloth, trim neatly, rub juice of lemon well into it, sprinkle with salt, lay in dripping pan, make a paste of flour and water, spread thickly over venison, put down to roast twenty minutes to the pound, put a little water in pan, moisten paste occasionally to keep from cracking. About one-half hour before serving remove the paste and baste every few minutes with butter and hot water until it froths all over. Then remove to a hot platter. The oven at first should be of moderate heat, increasing the heat the last half hour. Make gravy by pouring one and one-half cups of stock into the pan, thicken with browned flour, season, add two tablespoons of currant jelly. A bouquet laid in pan while roasting is an improvement.