16.--French Stuffed Partridge.

Clean, singe and draw young partridges. Season and stuff each bird
with chopped oysters well seasoned, and sprinkle with parsley. Put a
small piece of butter in each bird; place the birds in a baking-pan;
cover with thin slices of bacon; add a little hot water and bake in a
hot oven until done. Serve with toast.


17.--Russian Pickled Herring.

Soak 1 dozen herring over night in water; then mash the milch and roes
and mix with 4 tablespoonfuls of brown sugar. Put the herring in a
large dish with 2 large onions sliced; make alternate layers of
herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole
peppers and some mustard seed. Pour over all some vinegar. Ready to
serve in five hours. Will keep for one week. Serve with
boiled potatoes.


18.--Hungarian Duck.

Season and roast the duck; then cut into pieces for serving. Chop the
giblets; add to the gravy in which the duck was roasted, with 1 glass
of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the
juice of a lemon. Let boil; add the sliced duck and let simmer until
tender. Serve hot; garnish with fried croutons.