Fricasseed Venison

Melt and brown in a saucepan one tablespoonful of butter. Slowly add one tablespoonful of flour and stir until perfectly smooth. Add to this one tablespoonful each of chopped celery, onion and tomato and one pint of stock. Put in one pound of venison steak cut in narrow strips. Cook in a tightly covered Caloric kettle five or six hours, using one radiator. When ready to serve, season with salt, pepper, paprika and Worchestershire sauce.

Partridge

Dress and wash the partridge; rub it with salt and sprinkle it with pepper. Cook in the Caloric three-fourths of an hour, if young; otherwise, one and one-half hours, using two radiators.

Pigeons A La Venison

Rub the pigeons with salt and soak them for twenty-four hours in equal quantities of vinegar and water. Drain and tie slices of bacon around them. Then add a little of the vinegar and water in which they were soaked, one large, sliced onion and some carrot, bay leaf, lemon peel, peppercorns and a pinch of sugar. Blend some flour and sour cream and stir slowly into the boiling gravy. Cook in a tightly covered Caloric kettle one hour, using one radiator.

Roast Pigeons

Rub three or four pigeons with salt. Tie a piece of bacon over the breast of each and cook in the Caloric one and one-half hours, using two radiators.

Stuffed Roast Pigeons

Rub pigeons inside and outside with salt and let them stand for half an hour. The following filling is enough for two pigeons: Add one tablespoonful of butter to one tgg. Season with salt, nutmeg and finely chopped parsley, adding lemon peel, if desired. Add three or four table-spoonfuls of cracker crumbs and milk enough to make a soft dressing. The giblets, chopped fine, may also be added. Fill the pigeons and sew them up with twine. Cook in the Caloric one and three-fourths hours, using two radiators.