shallots chopped fine, and mixed with pepper, salt, and vinegar, with a little melted butter or oil. _Ducks_ and _geese_ are generally best plain roasted with green peas, or with apple or onion sauce. Dr. Hunter, however, gives the following receipt for a savoury sauce for a roasted goose:--"A table-spoonful of made mustard, half a tea-spoonful of Cayenne pepper, and three spoonfuls of port wine. This mixture is to be made quite hot, and poured into the body of the goose through a slit in the apron, just before serving up." _Game_ is generally very abundant in a country house. _Hares_ may be either roasted, jugged, or made into soup. _Pheasants_ are generally roasted, either larded or plain. Dr. Hunter recommends the inside to be stuffed with the lean part of a sirloin of beef, minced small and seasoned with pepper and salt. _Partridges_ are cooked in various ways in France; but in England they are generally either roasted, or dressed in the French way with cabbages. The following is the French receipt for dressing _Perdrix aux choux_. Take two partridges, and put them into a casserole with butter, a very little flour, three cupfuls of gravy, a quarter of a pound of fat bacon cut into dice, a little bunch of sweet herbs and a laurel leaf, and let them stew gradually. In the mean time boil a savoy cabbage with three quarters of a pound of pickled pork, or two spoonfuls of dripping, filling the pot with water. When the savoy is tender, take it out and drain it, and then put it into the casserole with the partridges; let the whole stew for about half an hour, and then serve it quite hot. Sometimes a carrot is cut in round slices and stewed with the partridges, and this is a great improvement. Care must be taken to remove the bundle of sweet herbs and the laurel leaf before adding the cabbage, as otherwise it might be difficult to find them, and they would not look well if sent to table. Brussels' sprouts may be used instead of a savoy, and they render the dish more delicate. A half-roasted duck may be stewed in this way instead of the partridges, and is excellent. Any kind of cold game makes an excellent _salad_, the meat being cut from the bones and mixed with lettuces cut small, and dressed in the usual manner. The French add capers, anchovies, or any other seasoning, to salads, and garnish them with the flowers of the nasturtium and the borage, which may be eaten without danger.