Take the remains of a game dinner, say two or three grouse. Cut all the meat from the bones, in as handsome pieces as possible, and set aside. Break up the bones, and put on to boil with three pints of water and two cloves. Boil down to a pint and a half. Put three table-spoonfuls of butter and two onions, cut in slices, on to fry. Stir all the time until the onions begin to brown; then add two spoonfuls of flour, and stir until a rich dark brown. Strain the broth on this. Stir a minute, and add one teaspoonful of lemon juice and salt and pepper to taste; if you like, one table-spoonful of Leicestershire sauce, also. Add the cold game, and simmer fifteen minutes. Serve on slices of fried bread. Garnish with fried bread and parsley.

This dish can be varied by using different kinds of seasoning, and by serving sometimes with rice, and sometimes with mashed potatoes, for a border. Half a dozen mushrooms is a great addition to the dish, if added about five minutes before serving. A table-spoonful of curry powder, mixed with a little cold water, and stirred in with the other seasoning, will give a delicious curry of game. When curry is used, the rice border is the best of those mentioned above.

Game Cutlets a la Royale. One quart of the tender parts of cold game, cut into dice; one generous pint of rich stock, one-third of a box of gelatine, one quart of any kind of force-meat, four cloves, one table-spoonful of onion juice, two of butter, one of flour, three eggs, one pint of bread or cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a cupful of cold water. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth and brown, and add the stock and seasoning. Simmer ten minutes; strain upon the game, and simmer fifteen minutes longer. Beat an egg and add to the gelatine. Stir this into the game and sauce and take from the fire instantly. Place the stew-pan in a basin of cold water, and stir until it begins to cool; then turn the mixture into a shallow baking pan, having it about an inch thick. Set on the ice to harden. When hard, cut into cutlet-shaped pieces with a knife that has been dipped in hot water. When all the mixture is cut, put the pan in another of warm water for half a minute. This will loosen the cutlets from the bottom of the pan. Take them out carefully, cover every part of each cutlet with force-meat, and set on ice until near serving time. When ready to cook them, beat the two eggs with a spoon. Cover the cutlets with this and the crumbs. Place a few at a time in the frying basket, and plunge them into boiling fat. Fry two minutes. Drain, and place on brown paper until all are cooked. Arrange them in a circle on a hot dish. Pour mushroom sauce in the centre, garnish with parsley, and serve. Poultry cutlets can be prepared and served in the same way.

Cutlets a la Duchesse. Two pounds of lamb, mutton or veal cutlets, one large cupful of cream, one table-spoonful of onion juice, four table-spoonfuls of butter, one of flour, two whole eggs, the yolks of four more, two table-spoonfuls of finely-chopped ham, one of lemon juice and salt and pepper to taste. Put two table-spoonfuls of the butter in the frying-pan. Season the cutlets with salt and pepper, and when the butter is hot, put them in it. Fry gently for five minutes, if lamb or mutton; but if veal, put a cover on the pan, and fry very slowly for fifteen minutes. Set away to cool. Put the remainder of the butter in a small frying-pan, and when hot, stir in the flour. Cook one minute, stirring all the time, and being careful not to brown. Stir in the cream. Have the ham, the yolks of eggs and the onion and lemon juice beaten together. Stir this mixture into the boiling sauce. Stir for about one minute, and remove from the fire. Season well with pepper and salt. Dip the cutlets in this sauce, being careful to cover every part, and set away to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in boiling fat for one minute. Arrange them in a circle on a hot dish, and have green peas in the centre and cream sauce poured around.