The South African Hunter's Greatest Delicacy While Camping Out

The liver of the bok just killed, either grilled on a gridiron or roasted on large flat stones made red hot in a wood fire. Eaten with hunters sauce, and a little pepper and salt if obtainable.

Frehkedel

Mince any kind of meat, take some stale bread that has been soaked in milk, and mix with 2 or 3 eggs, flavour with spices and salt, make into balls; keep the white of 1 egg and roll the balls in it, then strew over them grated bread or biscuit crumbs, and fry a light brown.

Fricasseed Calves' Feet

Soak them three hours, simmer them in equal proportions of milk and water until they are sufficiently tender to remove the meat from the bones; cut into good-sized pieces, dip them in yolk of egg, cover with fine bread crumbs, pepper and salt them, fry a beautiful brown, and serve with white sauce.

A Fricandelle

Chop some remains of veal or any other cold meat, fat and lean together; season it with pepper and salt to your taste. Put grated bread crumbs to it in proportion to the quantity of meat - about 1 teacupful generally suffices; add 1 oz. of butter, 1 egg, and a little good gravy. Mix these ingredients well together, and press them firmly into a basin or mould, which must be previously buttered. Boil for half an hour, turn it out of the mould, and send it to table with a little brown gravy over it.

Minced Collops

Fresh meat chopped very fine and put into a pan in which a piece of suet has been allowed to melt to a brown gravy. Let the whole stew gently for about ten minutes, turning the meat occasionally; then cover the meat with boiling water (not cold), and let it stew for an hour longer, adding salt and pepper just before dishing. Garnish with hard-boiled eggs and bits of brown toast.

Hashed Venison

The meat should be cut in slices. Have ready some good, well-flavoured gravy; place in the stew-pan a little butter and flour, and simmer and stir till brown; add to this the gravy strained, and a little Harvey sauce or port wine. Let the venison be placed in the gravy only long enough to be thoroughly hot, as if boiled it will be spoiled.

Ham And Potatoes

Beat the yolks of 2 eggs into a little melted butter (about 2 oz.), cut some thin slices of cooked ham, dip them in it; butter a dish or pan, and lay in it a layer of cold boiled and sliced potatoes, sprinkle them with pepper and salt, then put a layer of the pieces of ham, another of potatoes, and so on till the dish be full, finishing with the potatoes. Pour over this 1/2 pint of cream; stand the dish in the oven and bake quickly.

Cock-A-Leekie

Take an old cock and a gallon of good stock; a good bunch or two of leeks cut into lengths of about 1 inch; simmer the fowl and half the leeks in the stock gently for half an hour, then add the rest of the leeks and simmer for three or four hours. Skim and season to taste. Take out the fowl, carve it in joints, placing them in the tureen, then pour the soup - which should be quite thick of leeks - over, and serve. When possible, make your cock-a-leekie 01 an old grouse or blackcock.