SEE Marketing with regard to game. Bead also the directions for the preparation of feathered game and the hints on Meats.

Game at some seasons of the year is as cheap as other meat, is easily digested and healthful, hence desirable.

Game Birds

Use as little water as possible in dressing game birds. It would be well if they could be dressed without washing. Draw them; wipe carefully with a dry cloth.

Venison should be only wiped.

Game (the four-footed variety) - with beef and mutton, are all better a little rare than well done, but this must be regulated according to the taste. There can be no arbitrary rule.

Game should never be kept any longer than beef or fowl. While both of these are better if kept a short time, it is only the most pronounced epicures that insist upon the condition termed "high".

Lauding, when it can be used to an advantage, renders such dry game as venison, grouse, quail and partridge more palatable. A sauce also should be served with them. Ducks are so rich that this is hardly necessary.

Currant Jelly, melted, is preferred by many as the most appropriate sauce for venison. It is also used for mutton.

The terms, "larding" and "basting" will be found explained in "Hints on Meats".

Squirrel Pot-Pie

Skin, clean and cut up two squirrels "and make the pot-pie after any favored rule for chicken pot-pie. (See Poultry).

Fricasseed, Stewed Or Fried Squirrels

Prepare squirrels for these dishes by the rules given for Rabbits. Serve with currant jam or jelly.

Opossum Fried

Dress carefully, parboil, season with salt and red pepper. Take up and shoe in rather thin slices, dip in a batter and fry in lard or opossum fat until done.

Batter

1 egg, 1 cup milk or water, pinch of salt and a pinch of soda, flour to make a thin batter. Any of this batter that is left may be fried with the meat; serve together.

Opossum Roasted

To roast opossum parboil, season with salt and pepper, chop the liver fine, to which add bread-crumbs, J onion minced, a little parsley; moisten with water and use as forcemeat. While roasting pour a little hot Water in with the drippings and baste frequently. Serve with gooseberry catsup or spiced cherries and a gravy made by thinning the liquor in the pan with boiling water, if necessary, and thickening with browned flour. Some prefer apple sauce to serve with opossum, and it may be garnished with fried apples in circular slices, or served whole with a roast apple in the mouth, if so liked. The apple stuffing given for ducks is very nice to use. For the apple sauce see Poultry.

Woodchucks Or Raccoons

Either of these animals are roasted usually and can be prepared in the same manner as opossum, not forgetting to parboil first. The stuffing can be omitted, but it is nicer with forcemeat.

Pemmican

Venison, buffalo and beef, are the meats most in favor for the manufacture of pemmican. Carefully separate the lean from the fat and dry the lean in the sun. This is called "jerked beef." It is cut in thin slices before drying. When dry it is pounded or minced and mixed with melted fat and sometimes dried fruit and compressed into bags. It contains much nutriment and is much in use by travelers on the plains. Explorers around Hudson Bay prepare pemmican by adding sugar to the melted fat and by stirring in with the meat a goodly quantity of wild berries or cherries. This serves instead of jelly. It can be pressed in jars also. It is 'eaten uncooked, or it may be served like sausage, or prepared in the form of a stew. It is very palatable and nutritious.