Souirrels En Casserole

3 squirrels.

1/2 lb. chopped salt pork 1 cupful chopped onions 1 1/2 cupfuls sliced parboiled potatoes 1 cupful green corn 1 cupful lima beans.

4 quarts (16 cups) boiling water.

1 quart (4 cups) peeled, cut tomatoes 1 tablespoonful sugar.

1 tablespoonful salt.

4 heaping tablespoonfuls (4 ozs.) butter.

2 heaping tablespoonfuls (2 ozs.) flour Black and red pepper to taste.

Clean, wash, and joint the squirrels. Lay them in salted water for thirty minutes. Put the ingredients into a large casserole in the following order: First a layer of the pork, then one of the onions; next, of potatoes; then follow with successive layers of corn cut from the cob, the beans, and the squirrels. Season each layer with black and red pepper. Pour in the water, put on the cover, and seal with a paste made of flour and water. Cook gently for three hours, then add the tomatoes, sugar, and salt. Cook for one hour longer; stir in the flour and butter mixed together, boil for five minutes, and serve in the casserole.

Venison En Casserole

2 1/2 lbs. venison 10 peppercorns 12 tiny white onions 1 clove garlic 1 tablespoonful chopped parsley.

1 bay leaf.

2 tablespoonfuls (2 ozs). Butter.

1 1/2 pints (3 cups) stock 2 heaping tablespoonfuls (2 ozs.) flour 12 mushrooms.

2 pickled walnuts Salt and pepper A bunch of herbs.

3 wineglassfuls port wine.

Cut up the venison into square pieces; put them into an earthenware jar, add the clove of garlic, bay leaf, peppers, a pinch of salt, and one glassful of the wine. Let this marinade remain for six hours.

Drain the pieces of venison and dry them. Melt the butter in a casserole, put in the venison, and fry for ten minutes; then add the flour, and mix well; add the wine and the stock, stir till it boils, draw to one side of the fire, add the herbs, the onions, peeled, salt and pepper to taste, and pickled walnuts.

Simmer for forty minutes. Ten minutes before serving add the mushrooms. Remove the herbs before serving in the casserole.