Turkey, Roast ~ a la Chipolata ~ a la Provencale ~ Boiled ~ a la Yorkshire. Capon a la Perigueux ~ a la Piedmontaise ~ a la Regence ~ Boiled ~ Chicken and Bacon Boiled. Grouse a la Kinnaird. Black Game a la Royale ~ Chicken and Rice. Chicken a la Rumaine ~ a la Milanaise ~ Chickens and Tongue a la Macedoine. Pheasant a la Portugaise ~ a la Gitana ~ a la Flamande ~ Boiled, a la Soubise ~ Roast Pheasant, Liver Stuffing. Partridges, Braized with Cabbages ~ a la Victoria ~ a la Prince of Wales ~ With Sage and Onion. Goose, Roast, with Sage and Onion ~ Braized a la Jardiniere ~ a 1'Arlesienne. Ducks Stewed a l'Espagnole ~ With Peas ~ Braized with Turnips.