RABBITS.—
ROASTED RABBITS.—
RABBITS WITH ONIONS.—
RABBIT POT-PIE.—
PULLED RABBITS.—
FRICASSEED RABBITS.—
A COATED HARE, OR LARGE RABBIT.—
POULTRY AND GAME.
BOILED TURKEY.—
OYSTER TURKEY.—
ROAST TURKEY.—
A BONED TURKEY.—
ROAST GOOSE.—
GOOSE PIE.—
A GIBLET PIE.—
ROAST DUCKS.—
WILD DUCKS.—
BOILED DUCK.—
DUCKS AND PEAS.—
FRICASSEED DUCKS.—
TO ROAST CANVAS-BACK DUCKS.—
CANVAS-BACK DUCKS DRESSED PLAIN.—
TO STEW CANVAS-BACK DUCKS.—
BROILED CANVAS-BACK DUCKS.—
TERRAPIN DUCKS.—
ROAST FOWLS.—
BOILED FOWLS.—
PULLED FOWL.—
FRIED CHICKENS.—
BROILED CHICKENS.—
FRICASSEED CHICKEN.—
CHICKENS STEWED WHOLE.—
FOWL AND OYSTERS.—
FRENCH CHICKEN PIE.—
CHICKEN GUMBO.—
TOMATO CHICKEN.—
TURKEY AND CHICKEN PATTIES.—
CHICKEN RICE PUDDING.—
RICE CROQUETTES.—
CHICKEN POT-PIE.—
CHICKEN CURRY.—
RICE PIE.—
COUNTRY CAPTAIN.—
CURRIED EGGS.—
PARTRIDGES PEAR FASHION—
SALMI OF PARTRIDGES—
ROASTED PARTRIDGES, PHEASANTS, AND QUAILS.—
BIRDS WITH MUSHROOMS.—
BIRDS IN A GROVE—
THATCHED HOUSE PIE—
BIRDS PREPARED FOR LARDING.—
BIRD DUMPLINGS.—
TO ROAST WOODCOCKS OR SNIPES.—
PLOVERS.—
REED BIRDS.—
ROASTED PIGEONS.—
SAUCES.
MELTED BUTTER.—
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