GAME.

AFTER the birds are wiped clean, tie them to a toaster and lay them across your roasting pan, turn and baste frequently and season them with salt and pepper. Another way is to roll them in a dumpling dough, and steam them. Still another way is to pare and hollow large potatoes, cut off one end and scoop them out, make or cut the hollow large enough to receive and hold a bird. Drop a piece of butter into each bird after seasoning with salt and pepper and put in the hollows of the potatoes. Set them in a greased deep pan, close together and upright. Be sure to grease the pan well before putting in the potatoes and add a little water. Serve in the dish they were baked in. Wrap a napkin around the dish. (Considered a great delicacy.)

After cleaning, wipe the ducks perfectly dry, rub with fat or butter inside and out, also salt and pepper and stuff the same as any other fowl. Roast about an hour and make a gravy out of the giblets and wings. Boil slowly in a sauce-pan, with a little water, adding a little onion and parsley. Thicken the gravy with a little flour.

Clean the quails. Wash them in soda and water, cleanse with pure water and wipe dry, both inside and out. Put two oysters inside of each bird, sew up and arrange them side by side in a baking pan. Pour a very little boiling water over them, cover and roast about half an hour and baste frequently with butter. Serve upon pieces of fried toast, laid on a hot dish. Pour a spoonful of gravy over each.

Clean and lay them in salt water for an hour, then wipe dry and salt and pepper inside and out. Stuff the birds with sausage meat, or a dressing made of bread crumbs; sew up and lay them side by side in a deep-covered stew pan, adding water enough to just barely cover them and stew until tender. Then baste with butter, chopped onion and parsley, and brown.

Prepare same as you would domestic turkey, allowing twice the amount of fat or butter for basting. Stew covered at first, then sprinkle thickly with salted flour and put flakes of butter all over it and roast brown, basting often. Dress with any kind of meat or bread dressing. Serve with currant or cranberry jelly.

Wild geese should not be roasted unless very young, as they are even tougher than domestic ones. Prepare same as any goose and roast covered until very tender. The safest way is to salt and pepper inside and out and pot roast it on top of the stove, adding a goblet of hot water as soon as put on, and stew closely covered. When tender put in the oven to brown.

Cut up the duck into joints, salt and pepper and lay in a deep earthen bowl, and pour a pint of hot vinegar over all. Before heating the vinegar add peppercorns, cloves and a bay leaf. Leave in this pickle for twenty-four hours or more, then take out and stew with an onion, adding very little vinegar. Thicken the gravy with flour. Game of any kind that you are in doubt about being young or tender should be prepared in this way.

RABBITS.

Never attempt to skin and clean a rabbit yourself if you can get your butcher to do it for you, for it is not an easy task. Squirrels and rabbits may be prepared in numerous ways--roasted, fricasseed, fried and broiled.

After the rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, seasoned well with salt and pepper and mixed with a well-beaten egg. Or dress with soaked bread and add the liver and heart of the rabbit, chopped up very fine, which should be parboiled. Stuff with this and sew up. Then line a roasting pan with the following: One onion and one carrot cut up, a few cloves, whole peppercorns and one bay leaf. Rub the rabbit with salt and pepper and lay it upon this dressing, putting flakes of butter here and there over the rabbit. Sift a little flour over the top and pour about a teacupful of hot water in the bottom of the pan. Cover up air tight and roast, basting frequently. When ready to serve, put on a hot platter and garnish with slices of lemon and wine or cranberry jelly.

Roast as above, then strain the gravy, adding half a teacupful of capers and a teaspoonful of flour for thickening.

Cut up the rabbit after it has been thoroughly cleaned and lain in salt and water about an hour. Pour some vinegar over it and let it remain in this pickle over night. Then put a lump of fresh butter about the size of an egg into a deep stew pan. Cut up an onion in it, adding one bay leaf, about a dozen peppercorns and part of a celery root. Lay the rabbit in this and stew, adding part of the vinegar that the rabbit was pickled in, and salt each piece slightly before stewing. When tender thicken with flour that has been browned in a spider with butter. Taste, if not spiced enough, add some white pepper and a very little mace.

Cut the rabbit into small pieces; lay them in salted water one hour and then wipe each piece dry. Sprinkle slightly with salt and ginger. Cut up two onions in a porcelain-lined stew pan; add half a pound of butter and stew the onions until they are a light brown. Then add a pint of red wine, two bay leaves, a dozen peppercorns, and let the rabbit stew in this until tender. Then take up the pieces carefully, lay them on a platter and set them in a warm place until the gravy is finished. Remove every particle of fat from the gravy and let it boil hard for a few minutes. Then thicken with flour, strain through a hair sieve and pour over the ragout. Garnish with small pickled onions and curly parsley.

Clean one or two young rabbits; cut into joints and lay them in salt water half an hour or more. Then wipe each piece on a clean towel, sprinkle slightly with a mixture of salt, pepper and ginger. Put into a stewpan a piece of butter, an onion, cut up, some celery and parsley root. Lay the pieces of salted rabbit upon this, pour a pint of water over all; Cover and stew until tender. Then take out the pieces of rabbit and set in a dish where they will keep warm. Thicken the gravy with the yelks of two well beaten eggs, adding gradually. If the gravy has boiled down very much, add half a cup of sweet cream. Boil up once only and thicken with flour wet in cold cream. Just before serving, squeeze the juice of a lemon into the sauce, stirring all the while, and pour this over the rabbit. Serve at once. Apple compote or a compote of pears is a nice accompaniment.

Select very young rabbits, clean, cut into joints and soak in water slightly salted for an hour or more. Wipe dry, sprinkle each joint with fine salt, pepper and ginger. Roll in cracker crumbs, then in beaten egg and fry in hot butter or fat, as you would spring chickens. Fry brown and well done. Garnish with slices of lemon and sprigs of parsley. Cranberry or currant jelly is usually served with fried or roast rabbit.

Squirrels are to be fried precisely like rabbits.

Clean thoroughly; lay in salt water an hour and then wipe dry. Have a clear, hot fire. Heat the gridiron, wipe the rabbit dry and broil, turning often. When done, lay on a heated platter in which you have melted a lump of sweet butter. Season with salt and pepper, cover with a hot platter and garnish with slices of lemon and curly parsley. Serve at once.

Is prepared precisely like broiled rabbit, cutting off the head only.

Prepare as usual. Set on to boil with one onion, a bay leaf, a few whole peppercorns, some cloves and stick cinnamon. Boil until tender, not forgetting the necessary salt. Add half a teacupful of vinegar and the crust of a rye loaf. When tender, remove the rabbit to a heated platter. Keep covered until the gravy has boiled down quite thick, adding brown sugar and ginger snaps to thicken the gravy.

Rub the haunch well with salt and pepper and cover the meat entirely with a layer of butter. Have very little hot water in the roasting pan; cut up one onion and lay the haunch upon this. Your fire should be kept hot until the roast is done. Baste often, allow about twenty minutes to the pound to roast. When nearly done, add a goblet of claret and more butter and baste with this. When done, strain the gravy and thicken with flour. Spice with cloves and mace. Serve with currant jelly.

Heat the gridiron over a clear, hot fire. Butter the bars slightly before putting on the steaks. Broil rapidly, turning often to keep in the juices. Have a warm platter at hand, with a piece of butter the size of an egg to dip your steaks in when done. Salt, pepper and cover to keep hot. Then heat a little claret, add a few spoonfuls of currant jelly to it and pour over the steak just before serving. You may fry the steaks as you would beef, omitting the wine. Use onions with it. Serve with slices of lemon.

Make a paste of one pound of flour. Rub twelve ounces of butter into this and add the yelks of two eggs, a teaspoonful of salt and ice-water enough to mix lightly. Roll and line a deep pie-plate with this and fill with the meat of venison or rabbit, which has been previously stewed in the following manner: Cut the raw meat from the bones into small pieces and put them into a stew-pan with one onion. Add salt, pepper, nutmeg, and just enough cold water to cover, and boil until tender. Before filling this in the pie-crust, roll some flakes of butter in flour and put over the pie. Cover with a thick layer of pastry, make a hole in the center of the top crust and bake slowly. In the meantime heat some port wine, into which you have thrown a few cloves and blades of mace. When the pie is nearly baked, pour this mixture into the pie through the hole in the top crust by means of a funnel. Brush the top of the pie with beaten egg and return to the oven and bake a light brown.

Clean and wash thoroughly in water in which you have put a little soda. Rinse in clear water several times, and if time allows, let them lay in water half an hour or more. Then wipe dry and fill with a good dressing. Tie down the wings and legs with a cord and stew, closely covered, with plenty of butter, or steam over hot water in a steamer until tender and then place them in a pan with a little butter, and brown. Serve with a tart jelly and garnish with parsley.

Split the birds down the back and clean nicely. Wash thoroughly, then wipe dry, salt and pepper them and dredge with flour. Pound down the breast bones so they will lie flat and place them in a buttered pan, closely covered, with a very little hot water, into a hot oven and roast until nearly done. Then heat some butter or goose oil in a spider, and fry each piece a nice brown. Have the toast ready, buttered and laid upon a platter and place a quail upon each piece of toast. Thicken the sauce in the pan with a little flour and pour over the quails.

After the quails have been cleaned, salt and pepper them and stuff them either with bread crumbs or oyster dressing and stew them, closely covered, for ten minutes at least. Line a deep pie plate with a thick, rich puff paste. Fill them in your pie plate, sprinkle with minced parsley and chopped hard-boiled eggs and flakes of butter rolled in flour. Squeeze a little lemon juice over all and add the gravy that the birds were stewed in; cover with puff paste and bake slowly an hour at least.

Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat or butter in a stew pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a puff paste. Cut up the pigeons, lay them in, with hard boiled eggs chopped up and minced parsley. Season with salt and pepper. Put flakes of butter rolled in flour here and there, pour over the gravy the pigeons were stewed in and cover with a crust. Bake slowly until done.

TO KEEP GAME FRESH.

Draw and clean thoroughly as soon as possible after it is killed, or as soon as it comes into your possession. Wash many times in clean water and then in salt water. Wipe dry and salt and pepper. Put a piece of charcoal into the cavity. Cover with a cloth and hang up in a dark, cool place. Charcoal is a good preventive of decomposition and should always be kept in the refrigerator and in the cellar corners.