Take three woodcocks, underdone, and cut them into neat portions. On a silver dish bruise the livers and trails, squeeze over them the juice of four (?) lemons, and grate over them a little of the thin rind. Add the portions of woodcock, seasoned with salt, and--according to the prior--mixed spices and two teaspoonfuls of French mustard; but the writer would substitute cayenne _seul_; over all half a wine-glass of sherry; and then put the dish over a spirit lamp. When the mixture is _nearly_ boiling, add a tablespoonful of salad oil, blow out the light, and stir well. _Four_ lemons are mentioned in this recipe, as at the time it was written lemons were very small when "cocks" were "in." _Two_ imported lemons (or limes) will amply suffice nowadays. _A Salmi of Wild Duck_ can be made almost in the same way, but here the aid of that modern instrument the _Duck-Squeezer_ is necessary. Cut the best of the meat in slices, off a lightly-roasted wild-duck, after brought to table; break up the carcase and place in a species of mill (silver) called a "duck-squeezer," which possesses a spout through which the richness of the animal escapes, after being squeezed. Make a gravy of this liquor, in a silver dish (with a spirit lamp beneath), added to a small pat of butter, the juice of a lemon, a tablespoonful of Worcester sauce, with cayenne and salt to taste, and half a wine-glassful of port wine. Warm the meat through in this gravy, which must not boil. Of course these two last-named dishes are only intended for bachelor-parties. Lovely woman must not be kept waiting for "duck-squeezers" or anything else. _The Jesuits_ introduced the turkey into Europe, of which feat the Jesuits need not boast too much; for to some minds there be many better edible birds; and the "gobbler" requires, when roasted or boiled, plenty of seasoning to make him palatable. The French stuff him in his roasted state, with truffles, fat force-meat, or chestnuts, and invariably "bard" the bird--"bard" is old English as well as old French--with fat bacon. The French turkey is also frequently brazed, with an abundant _mirepoix_ made with what their cooks call "Madére," but which is really Marsala. It is only we English who boil the "gobbler," and stuff him (or her, for it is the hen who usually goes into the pot) with oysters, or force-meat, with celery sauce. Probably the best parts of the turkey are his legs, when grilled for breakfast, and smothered with the sauce mentioned in one of the chapters on "Breakfast"; and _Pulled Turkey_ makes an agreeable luncheon-dish, or _entrée_ at dinner, the breast-meat being pulled off the bone with a fork, and fricasseed, surrounded in the dish by the grilled thighs and pinions.