Preparation: The ducks are picked, singed, dressed, washed and skinned, salted inside and outside and tied into bacon slices. The prepared ducks are put into a stewpot over the fire with 1 pt. of water, onion, cloves, pepper-corns, bay-leaves. Cover and stew. When the water is boiled down, pour the ⅛ lb. of hot butter over them and add a little water or broth so that the butter may not get too brown, also add the red wine. 15 minutes before they are done, stir in the flour, add more broth or water if necessary and cook. The ducks should be of a nice golden brown color. Serve them with the strained gravy. No. 50—ROAST CAPONS. Quantity for 6 Persons. 1 capon Salt ¼ lb. of butter Bacon for larding For the Gravy. 1 tbsp. of flour 1 tbsp. of wine Preparation: The capon is picked, dressed, the breast and drum sticks larded with bacon, and the bird salted inside and outside. Then the hot butter is poured over it and roasted 1¼ hours until done, basting frequently with cream. For the gravy, brown the flour in the drippings, add the wine, and broth or water, cook, strain and serve with the bird. No. 51—FRIED CAPON RAGOUT. May be made from the capon. Prepare it just the same as described in No. 42, Fine Partridge Ragout. No. 52—STEWED CAPON. Quantity for 6 Persons. 1 capon Salt 6 pepper-corns 2 onions, sliced ⅛ of a celery ½ carrot, sliced 1 clove 1 wineglassful of red wine 1 tsp. of lemon juice 1 tsp. of sugar ½ pt. champignons Some bouillon or water ⅛ lb. of butter 2 tbsps. of flour 1 bay-leaf Preparation: The capon is prepared well and tied into bacon slices, then fried in ⅛ lb. butter for ½ hour. For the gravy, stir in the flour, fill up with bouillon or water mixed with a teaspoonful of meat extract and the rest of the ingredients and in this gravy stew the capon 45 minutes to 1 hour, basting and turning it frequently. Serve the capon and strain the gravy. Quarter the champignons and put them into the gravy. Pour in the champignon juice while stewing. Remarks: You can take oysters instead of champignons, allowing 3 or 4 to each person. Before serving the bird, remove bacon and strings. No. 53—RED GROUSE CUTLETS. Quantity for 6 Persons. 3 grouse 8 tbsps. thick, sweet cream Some salt 1–2 eggs 1½ cups of roll crumbs ⅛ lb. of butter, good measure ½ cup of flour Preparation: The grouse or other poultry is cleaned well and the meat removed from the bones while raw. Chop the meat and remove skin and tendons. Mix with the cream and salt. Shape into cutlets 1½ inches thick, dip into flour, then into the well-beaten egg and finally into the bread crumbs. Stick small bones into the cutlets and fry in butter to a nice color. These cutlets are very good served with vegetables. Remarks: These cutlets may be made from all fine game birds, i.e., partridge, pheasant, hazel hen, snow hen; also from chicken.