CELERY SAUCE (FOR BOILED PHEASANT)

4 heads celery 1 gill cream

4 oz. butter Pinch nutmeg
2 oz. flour Pepper and salt
1 pint milk

Slice the celery very thin, put into stewpan with butter, nut-
meg, pepper and salt. Let it stew slowly until the celery is dis-
solved. It will take some time and it must not brown. Stir in flour,
mix it well, then stir in the milk and boil for 20 minutes. Rub
through a fine sieve, warm it again, stir in cream.

—Mrs. Gerry Gorges

WILD DUCK WITH PRESS

Take fat duck and stuff with ™% onion (split) and several
branches of celery. Lay thin piece of fat salt pork on breast.
Place in very hot oven for from 17 to 19 minutes. Remove duck
and slip off the breasts. Then put carcass in duck press and press
juices from the bones and the legs. Have aluminum skillet on
stove very hot. Put in 4% glass currant jelly and juice from 2
ducks. Stir fast until consistency is just right. Then add con-
siderable salt, pepper and paprika. Also a few drops of lime juice
aids materially. Pour over breasts of ducks on serving plate and
serve immediately with wild rice and hominy grits.

Note :—In cooking wild rice, it should be washed in 5 waters
before cooking to properly remove the hulls.

ROAST VENISON

A haunch of venison should hang in a sweetly aired, cool place
for at least 4 or 5 days, but should not hang too long. Not many
tastes are keyed up to “high” pitch. About 24 hours before cook-
ing prepare as follows: :

Soak in a crock with cut spring vegetables and spices, onions,
small carrots, parsley, celery, radish, onion tops (do not use beets,
cabbage or turnip), green peppers (if in season), crushed whole
pepper, salt, garlic, and 2 quarts of new claret, or 1 quart vinegar
and a quart of water.

About an hour before time for roasting, take venison from
crock, drain off. Prepare in roasting pan with few pieces of fat
bacon, rubbed with garlic, a few onions in roasting pan. Roast in
very hot oven, 22 minutes.

Venison has a better flavor “underdone” than “overdone.”

Roast leg of lamb or young mutton treated in same way 1s
delicious. Serve with fresh mushroom sauce, or a sweet hot jelly
sauce mixed as follows: Beat a large spoonful English mustard
into a cupful of currant jelly.

Venison is best suited to a “three course dinner”

—Mrs. P. A. O’Farrell (Dublin, Ireland)
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