Game Pie

This may be made of one variety of bird or a mixture of grouse, pheasants, quail and partridges. Dress the birds and cut in pieces. Trim off the necks, lower ribs, etc. Put the giblets in 1½ pints of water for 6 birds; let them stew; make a good puff paste, line a deep baking dish with this; make a forcemeat same as for Wild Turkey. Add to it the chopped giblets; lay some thin slices of salt pork in the bottom of the dish, then a layer of the birds; fill the pie in this manner. Pour in the gravy from the giblets while hot, cover with the upper crust, which should be ½ inch thick with an opening for the escape of steam. For a large pie bake three hours; cover with a heavy paper if it browns too fast.

Terrapin

Put the terrapin in boiling water; when perfectly lifeless take out and remove the outer skin and nails. Boil in salted water until perfectly tender. Then remove shells, sandbag and gall. Cut the meat in small pieces and put in a sauce-pan (save ail the juices) with butter, pepper (red and black) salt and the hard-boiled yolk of an egg rubbed smooth. Let it boil up, stir in 3 or 4 tablespoonfuls of cream and a few bread-crumbs and serve on toast.

Stewed Hare

Cut in pieces, put in a saucepan, barely covering with soup stock or clear broth. Add to this 1 large onion,' chopped, a few blades of mace, 1 .teaspoonful of anchovy sauce and the juice of half a lemon. Season with salt and pepper, cover closely and let stew two hours; if necessary add a little more broth before removing from the fire. Arrange the meat in a soup tureen; thicken the sauce with a teaspoonful of butter rolled in browned flour; pour into the dish through a sieve.

Broiled Birds

Small birds are exceedingly nice to broil. Pigeons,1 partridges and other birds of a like size have a more delicious flavor when prepared in this manner.

Dress; divide the birds in half; butter the gridiron (a double wire gridiron is best) and broil carefully, so that both sides are a delicate brown. Watch that they do not burn. Place on a hot platter, put a bit of sweet butter on each piece and serve at once. Serve with buttered dry toast.

Smothered Birds

Prepare as for broiling. Put in boiling water for ten minutes. Remove, arrange in a baking-pan and season highly with pepper and salt, putting a lump of butter on each bird. Pour in the pan a little water, to which has been added enough vinegar to give it a slightly sour taste. Dredge the whole slightly with flour; cover with another pan and bake until done.