Stuff a dozen larks with a force-meat made from their own livers chopped, a little shallot, parsley, yolk of egg, salt, bread crumbs, and one green chili chopped and divided amongst the twelve. Brown in a stewpan, and then stew gently in a good gravy to which has been added a glass of burgundy. This is a _plât_ fit for an emperor, and there will be no subsequent danger of his hitting a beater or a dog. Another dainty of home invention is _Jugged Duck with Oysters_. Cut the fleshy parts of your waddler into neat joints, and having browned them place in a jar with nine oysters and some good gravy partly made from the giblets. Close the mouth of the jar, and stand it in boiling water for rather more than an hour. Add the strained liquor of the oysters and a little more gravy, and turn the concoction into a deep silver dish with a spirit lamp beneath. Wild duck can be jugged in the same way, but _without_ the addition of the bivalves; and a mixture of port wine and Worcester sauce should be poured in, with a squeeze of lemon juice and cayenne, just before serving. Another dish which will be found "grateful and comforting" is an _old_ grouse--the older the tastier. Stuff him with a Spanish onion, add a little gravy and seasoning, and stew him till the flesh leaves the bones. All these stews, or "jugs" should be served on dishes kept hot by lighted spirit beneath them. This is most important. _A Woodcock Pie_ will be found extremely palatable at any shooting luncheon, although more frequently to be met with on the sideboards of the great and wealthy. In fact, at Christmas time, 'tis a pie which is specially concocted in the royal kitchen at Windsor Castle, to adorn Her Most Gracious Majesty's board at Osborne, together with the time-honoured baron of specially fed beef. This last named joint hardly meets my views as part of a breakfast _menu_; but here is the recipe for the woodcock pie.