Potato Stuffing
- 2 cups hot potato, mashed
- 1 cup soft, stale breadcrumbs
- 1⁄4 cup chopped salt pork
- 2 tablespoons chopped onion
- 1⁄4 cup melted butter
- 1⁄3 cup milk
- 2 teaspoons salt
- 1 teaspoon powdered sage
- 1 egg
Mix the ingredients in the order given.
Roast Wild Duck
Draw, clean, and truss a wild duck in the same manner as a [goose]. If it is to be stuffed, use [Stuffing for Poultry], omitting the herbs; or merely fill the cavity with pared and quartered apples, or pared, whole onions. These should be removed before serving, but [Stuffing for Poultry] should be served with the duck. Roast it for from twenty to thirty minutes in an insulated oven, the stones heated a little hotter than for other roast meats. Serve it with mashed potato and [currant jelly].
Grouse
Draw and clean a grouse, remove the feathers and the tough skin of the breast. Lard the breast and legs. Truss it, and lay fat salt pork on the breast. Dredge it with salt and flour, put it into the roasting-pan with scraps of fat salt pork. Roast it for twenty or twenty-five minutes in an insulated oven heated as for wild duck. Remove the strings or skewers, sprinkle it with browned breadcrumbs, and garnish it with parsley.
Roast Quail
Prepare the quail in the same way as [grouse]. Roast it for fifteen or twenty minutes in an insulated oven heated as for [duck].