ROAST PTARMIGAN AND HERB SAUCE.

Procure two fine ptarmigan, wrap them in buttered paper, and
place them in a baking-tin with one pint of good gravy ; bake
them in a hot oven twenty-five minutes ; take off the buttered
paper a few minutes before wanted, to allow the breasts to
brown. Cut up of each a handful of parsley and small onions
very fine, place them in a stewpan with two ounces butter, some
seasoning, and a little grated nutmeg, and fry gently for five
minutes, occasionally stirring with a wooden spoon ; then add
one pint of good stock, and simmer twenty minutes. Serve the
ptarmigan on a very hot dish, with the gravy from the tin they
were roasted in, and send the herb sauce in a boat with them.

WILD DUCK AND RED CURRANT JELLY SAUCE.

Procure two fat wild ducks, place them in a baking-tin,
sprinkle the breasts with a little flour and seasoning, cover with
a piece of buttered paper, and bake thirty minutes in a hot oven,
removing the paper a few minutes before wanted, to allow the
breasts to brown. Place in a stewpan one pint of stock-broth,
one bay-leaf, a few allspice, a sprig of thyme, a small pot of red
currant jelly, a little roux, and some seasoning ; boil all together
ten minutes, strain through a fine hair sieve, add a little soy
and a glass of port wine. Dish the ducks on a hot dish, and
pour some of the boiling sauce over them, and send the rest in a
boat, and one lemon cut into small pieces on a plate to be
handed round with the duck.

CHEESE STRAWS.

Mix together on a pasteboard one-half pound flour, five ounces
butter, five ounces grated Parmesan cheese, two eggs, a pinch
of mustard, and some seasoning into a stiff paste ; sprinkle the
pasteboard with flour, and roll out the paste to the thickness of
the sixth of an inch ; then cut it into strips five inches long and
a quarter of an inch wide, lay these on a clean baking-tin and
bake a light golden brown in a hot oven. Dish the straws on a
napkin, in the form of a pyramid.

LEMON PUDDING.

Well butter a plain mould, place in the bottom a few dried
cherries and a piece of green citron cut into strips, break into
pieces eight penny spongecakes, and fill the mould with them ;
then break into a basin six eggs, well whisk them, add five ounces
powdered white sugar, the rind of two lemons grated, and one
pint of milk ; well whisk together, and pour gently into the
mould, twist a piece of buttered paper over the mould, place in
a stewpan, and add sufficient water to reach half-way up the
mould; let gently boil one hour, taking care to add a little
water to make up the loss by boiling. Place in a stewpan six
ounces white sugar, the grated rind of one lemon, and a little
water ; boil together tell minutes, add half a glass of brandy,
and the sauce is ready. When the pudding is required, run a
thin knife gently round the mould, and turn gently into the
dish. Pour the sauce over and serve

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