How To Devil Game

Method.

Broil 15 m. and roll in 1 tbsp. melted butter mixed with

1 tbsp. parsley, minced, juice of 1 lemon, 1/8 tsp. salt and paprica. Then sprinkle lightly with mustard, roll in fine crumbs, and bake in very hot oven 10 m.

How To Saute Game

Method.

Skin and remove legs and wings, flatten the breasts, roll in flour and saute in butter until brown, place on hot dish, add

2 tbsps. of browned flour to the saute-pan, stir until smooth, add 11/2 cs. hot stock or water, season with salt, pepper, and Kitchen Bouquet. Strain and pour around the birds.

How To Roast Game

Method.

Dress and truss the birds, lard breasts or cover with salt pork, or spread them with butter. Put a small piece of toast, wet in sherry, inside, or a small piece of butter rolled in salt and pepper, place in baking-pan with 1 tbsp. butter and 2 of boiling water, bake 20 or 30 m., basting frequently.

Any of these birds may be boned (see No. 302 (Capon, Baked or Roasted)), cooked, and served cold in bed of lettuce or watercress, accompanied by French Dressing No. 436 (French Dressing) or Mayonnaise No. 437 (Mayonnaise Dressing).

No. 409. Hare or Rabbit, Roasted

75 cts.

{Season from September 1st to January 1st.)

A: 1 hare or 2 rabbits, cleaned and skinned ;

B : 1/2 c. white or red wine, juice of one lemon, 1 onion, sliced, 1 sprig thyme or parsley ;

C : 4 slices salt pork or bacon.

Mix B, pour over A, and let it stand 5 or 6 hours, cover breasts with C, place in baking-pan, dust with pepper, salt, and flour, pour over the wine mixture, and hake 3/4 of an hour, hasting frequently.

No. 410. Hare or Rabbit, English Style, Roasted

84 cts.

A: 2 fat young rabbits, clean and stuff with 2 cs. bread-crumbs soaked in milk and mixed with 1/2 c. mushrooms and the livers, minced, 1/4 tsp. each salt and paprica, juice and grated rind of one lemon : B : 1 lemon cut in two and juice ; C : 1 c. cream ; D : Piquante Sauce No. 152 (Piquante Sauce).

Rub A with B, let stand an hour, place in baking-pan, pour over C, and hake 3/4 of an hour. Place on hot dish, pour over cream from pan. and serve with D in a boat.

No. 411. Hare or Rabbit, Sauted and Jugged

80 cts.

A : 1 hare, clean, skin, and cut into pieces, 2 tbsps. butter or 2 or 3 slices bacon ;

B : 1 onion stuck with cloves, 1 lemon, sliced, 3 cs. beef-stock ;

C : 1 tbsp. butter, 3 tbsps. flour, cook until slightly brown, add 2 cs. stock from jug, 1 tbsp. mushroom catsup, 1/2 c. port wine, and 1/4 tsp. Kitchen Bouquet.

Saute A, add B, turn all into a jar, cover, and put in pan filled with cold water, stew 3 or 4 hours, cook C, add to hare, and serve.

No. 412. Hare or Rabbit Fillets, Stewed

75 cts.

A : 2 rabbits, skin, cut into 6 fillets, and saute in 2 tbsps. butter, 1/2 an onion, 1 bay-leaf, 2 sprigs parsley, 2 of thyme, and 2 cloves;

B : 2 tbsps. flour, browned, add 11/2 cs. stock, 1/2 tsp. salt, dash pepper, 2 drops Tabasco sauce, and 1 tbsp. lemon-juice.

Saute A, add B, cook 30 m., place on hot dish, strain the sauce over the fillets, and serve, or cook the rabbits in the following sauce :

A : 1 tbsp. butter, 1 tbsp. curry powder, 1/2 tsp. sugar, 1/2 tsp. salt, and 2 tbsps. flour ;

B : 1 c. hot water, 1 c. strained tomatoes, 6 raisins, seeded, 1/2 c. sour apple, minced ;

C : 1 c. hot cream, 1/4 c. chopped olives.

Cook A until brown, add B slowly, cover rabbits, and cook until tender, then add C, and serve.