Required : Two or more grouse. Three ounces of ham. Two shallots or small onions. A bunch of parsley and herbs. One ounce of flour. Three cloves. Six peppercorns. Three-quarters of a pint of stock. Two teaspoonfuls of rowan or red-currant jelly. A little lemon-juice. A piece of glaze the size of a walnut. Salt and pepper. A few button mushrooms. (Sufficient for six to eight.)

Though this dish should be made of partly cooked birds, excellent results may be obtained with remains of cooked ones.

Cut the birds into large joints, and pound the livers and hearts slightly. Cut the ham into dice, put it in a stewpan with the shallots, herbs, cloves, and peppercorns. Fry a pale brown. Then shake in the flour and fry that carefully also. Next add the stock, and stir until it boils. Then put in the grouse, lemon-juice, jelly, and glaze. Put on the lid, and let the contents simmer very gently for about half an hour.

Pile the joints up neatly on a hot dish, and strain the sauce over them. Garnish the dish, if possible, with button mushrooms and "neurons" - that is, fancy shapes stamped out of puff pastry and baked. These make a pretty finish. Cost, about 5s.

Zephires of Game. For this any cooked game can be utilised

Zephires of Game. For this any cooked game can be utilised

N.B. - If more convenient the salmi may be cooked in a casserole in the oven; and, if liked, can be served in the casserole, pinning a clean napkin round it.