Beefsteak Pie

Cut up some nice steaks, and stew them till done; put a puff paste in the dish, lay in the steaks with a few slices of boiled ham. Season the gravy very high, pour it in the dish, put on the lid of paste, and bake it.

Haricot Of Mutton

Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper on them and broil them nicely. Make a rich gravy out of the inferior parts, season it well with pepper, a little spice, and any kind of catsup you like. When sufficiently done strain it, and thicken it with butter and brown flour; have some carrots and turnips cut into small dice and boiled till tender, put them in the gravy, lay the chops in and stew them fifteen minutes. Serve them up garnished with green pickle.

How To Make Shoat Cutlets

Take the skin from the hind quarter, and cut it in pieces, prepare them the same as veal cutlets; make a little nice gravy with the skin and the scraps of meat left, thicken it with butter and brown flour, and season it as you like.

Broiled Squirrels

Clean and soak them to draw out the blood. Wipe them dry and broil them over a hot, clear fire, turning often. When done, lay them in a hot dish, and cover with melted butter, seasoned with pepper and salt. Use at least a tablespoonful for each squirrel, and let it lie five minutes between two hot dishes, before serving.

How To Cook Rabbit For Breakfast

Take a nice fat rabbit, cut it open and sprinkle it with a little salt and pepper and some flour. Have ready some lard, boiling hot, and put the rabbit in it. Fry till it is a nice brown. Then take a spoonful of brown flour and add a little hot water. Mix the flour with a small lump of butter and stir it in the gravy. Season very high. Place the rabbit on the dish, pour the gravy over it, and serve very hot. Cream instead of water for the gravy is better.

Indian Curry

Cut up an onion very fine and brown it in a tablespoonful of lard or butter; add a tablespoonful of curry powder made into a paste, put it on the fire and stir it until thoroughly cooked, being careful not to scorch it. Then add the meat - chicken, rabbit or mutton, as you prefer - and stir in a cupful of stock of boiling water; then cover it with stock or boiling water, and let it boil slowly until the meat is tender. To thicken the gravy add three boiled and mashed potatoes. If you wish it very hot add a little Worcestershire sauce. Serve with rice boiled dry all around the dish.

How To Cook Wild Ducks

After cleaning and preparing the ducks place them in a very hot oven, and cook them eighteen or twenty minutes. Wild ducks should never be stuffed. To retain the wild juicy flavor which is so delightful they should always be underdone. In order to test when they are done (which of course depends upon the size of the duck and the heat of the oven), stick a fork into them, and if the red juice runs out they must be cooked a little longer. Serve with gravy from the ducks. No flour is used with them at all. Serve with celery, fried hominy, or currant jelly.