WILD DUCKS

Canards Sauvages.

The wild ducks so much enjoyed in Louisiana are many, but the most fa- mous are the Canvasback Ducks, or "Canards Cheval," thS ipore delicate 'Teal Ducks," or "Sarcelles," and the noted Mallard Ducks, or "Ca- nards Frangais." Then we have a soecies of water fowl palled the "Poule d'Eau," or water chicken, which lives exclusively in the waters xjf the Louisiana bayous and marshes; as it never comes on dry land, it has heen classed by the ancient Creoles among the fish, and is eaten on Fri- days and fast days, when flesh meat Is . prohibited to Catholics.

in following the recipes given be- low, it must be borne in mind that all tame or domestic ducks may be cooked in the same manner as the wild ducks. For this reason it would tie superfluous to give a special sec- tion te the former. But the flavor of the wild duck is such that it is al- ways preferred on Creole tables as the sTiperior bird. Ducks are stewed or roasted. The wild goose, or "Oie Sayvage," is cooked in the same man- ner as the wild duck and the domes- tic goose. The "Duckling," or "Can- neton," in the same manner as the delicate 'Teal Duck" or "Sarcelle." ' In cleaning all game, remember that they must be hand picked, and ne-irer scalded, as scalding utterly ruins their flavor. "Wild Duck should hot be dressed too soon after being killed. ■ 1 .1 I - -■

Canvasback Duck.

Canard Cheval.

Epicureans declare that the Can- vasback Duck Is the King of Birds. And as it feeds mostly on wild cel- ery, it requires no flavors or spices to make it perfect. The bird par- takes of the flavor of the celery on which it feeds. This delicious flavor is best preserved when the duck is roasted quickly with a hot fire. And so' also with the dainty Mallard or French Ducks.

Mallard Ducks or Canvasback Ducks Roasted.

Canards Frangais ou Canard Cheval Rotis.

1 Pair of "Wild Ducks.

1 Tablespoonful of Butter. Salt and Pepper

Clean the d.ucks as you would a chicken, without scalding, however, ninse out the inside and wipe well inside and out with a wet towel. But do not wash the duck unless you have broken the gall bladder, as the washing destroys their flavor. Rub the inside well with salt and pepper, and rub outside as thoroughly. Place a three-inch lump of butter on the inside. Truss nicely and place the ducks in a baking pan, and brush the tops with melted butter. Pour over two tablespoonfuls of water, and set in a very hot oven, and allow them to bake twenty minutes, if they are not very large, and thirty minutes, if larger than the ordinary size of Canvasback ducks. A wild duck" is never cooked dry. It must reach the point where the blood will not run if the flesh is pierced with the fork in carving. When done, place the ducks in a very hot dish, and serve with their own gravy poured over them. Garnish nicely with parsley or water cress. Serve with Currant Jelly. Always have the plates very hot in which you serve the ducks at table.

Broiled Canvasback Ducks.

Canards Cheval Grillfies.

1 Pair of Ducks.

1 Tablespoonful of Olive OU.

Salt and Pepper.

Drawn Butter Sauce.

The Juice of 1 Lemon.

Minced Parsley to Garnish.

The Canvasback Duck is very ex- cellent when broiled. Hunters often serve it thus when on long hunts, and it is said the taste of the game just bagged is beyond estimate. Broiled Canvasbacks are served as follows on the Creole table: Clean the duck nicely, as for broiling a chicken, wipe well and split down the middle of 'the back in the same manner as for a chicken. Season well with salt and pepper. Rub the

duck well with olive oil of the best quality, and place on the broiler. Turn it over at least twice, so that It will cook thoroughly through and through without burning'. Let it cook from seven to ten n^inutes on either side. Place on a dish that is very hot, pour over a Drawn Butter Sauce, in which you will have squeezed the juice of a lemon, and mixed some minced parsley. Deco- rate with water cress or parsley sprigs. Bring to the ' table covered 6,nd very hot, and serve on heated plates. This dish is very elegant.

Stevrea 'Wild Ducks.

Salmi de Canards Sauvages a, la

1 Pair of Ducks.

1 Square Inch of Ham. 2 Oniouia.

1 lablespoonful of Butter. 1 Glove uf Garlic.

1 Herb Bouquet Chopped Very Fine.

1 Glass of Claret. 1 Cup of Water.

Clean and pijk the duckp nicely. Cut into joints, or stew whole, as desired. The Creoles generally cut them into joints. Rub well with salt and pepper. Chop two onions very fine. Put them into the stewpan with a tablespoonful of melted but- ter, and let them brown slightly. Then add the well-seasoned ducks. Let these brown well and add the one square inch of finely minced ham. Add the clove of garlic and two sprigs each of thyme, parsley and one bay leaf, minced very fine. Let this brown with the ducks, stirring frequently, and then pour over one good glass 'of claret. Let this sim- mer for ten minutes, stirring con- stantly, so that it will not burn, and add one cup of boiling water. Sea- son well to taste, and let the ducks simmer well for about an hour.

Ducks Stevved "With Muslirooms.

Salmi de Canards aux Champignons.

1 Pair of Ducks. 1 Square Inch of Ham.

2 Onions. 1 Tablespoonful of Butter.

1 Clove of Garlic. 1 Herb Bouquet, Chopped Very Fine. 1 Glass of Claret. 1 Cup of Water. 1 Can of Mushrooms. Prepare the Ducks for cooking ex- actly as in the above recipe and pro- ceed to cook accordingly., Immedi- ately after adding the boiling water add' a can of mushrooms, and con- tinue cooking according to recipe. The mushrooms add a delicous flavor to the dish. Serve hot, using the mushrooms as a garnish.

'Vl'Ud Ducks, Hunters' Style.'

Salmi de Canards Sauvages a, la Chasseur. ^

2 Fine Canvas-Back Ducks. % Pint of 'Veal Broth or Water.

1 Tablespoonful of Butter. 1 Dozen Mushrooms. Sliced,

3 Fresh or Canned Tomatoes.

1 Onion. % Glass of Madeira Wine or Lemon Juice.

% Pl'jt of Sauce Espagnole. The Zest of 1 Lemon. Croutons. Pick the ducks; singe, draw, and, after rinsing clean within, wipe neat- ly within and without; cut off the wings, legs and breasts; then take the two carcasses and sprinkle right- ly with salt and place in the oven to bake about six minutes. Then re- move the carcasses and hash them up. Put them into the saucepan; add a pint of veal broth, consommfr or water in lieu of either of these. Add a herb bouquet tied together] and let the preparation simmer for about a quarter of an hour over a moderate fire. Put a tablespoonful of butter into a saucepan, and lay in the wings, breasts and legs of the Ducks; season lightly with salt and pepper, and set on a very brisk Are and let cook (or a few minutes, on either side. Now add a half glassful of Madeira wine and a half pint of Sauce Espagnole and the grated zest of a lemon. Take the gravy from the carcasses and strain over the Ducks, and allow all to cook about a quarter of an hour. Then place on a hot dish and decorate nicely wi,th Crofltons fried in butter and cut in dice shape.

Ducks ft la Bonr^eoise.

Salmi de Canards a. la Bourgeoise. 2 Fine Canvas-Back Ducks.

1 Tablespoonful, of Butter. 3 Tomatoes (fresh or canned). 12 Onions. 2 Carrots.

% Glass of Madeira Wine. The Zest of 1 Lemon. Vi Pint of Sauce Espagnole. % Pint of Consomme or Water. Salt and Pepper to Taste. Pfepare the Ducks, ajid cook ac- cording to above recipe. After plac- ing finally in the saucepan, add ■ twelve small onions which have been nicely glazed (see recipe "Glaze"); add the two carrots cut into small dice and which have been cooked in salted water for two minutes, be- fore adding to the ducks; also add a half ounce of salt pork cut into half-inch pieces. Let these cook for fifteen minutes with the ducks and serve on a hot dish with Crofltons. Stewed Ducks 'Wlfh Turnips. Salmi de Canards aux Navets. 1 Pair of Ducks. 6 Turnips.

1 Tablespoonful of Butter.

2 Onions, Chopped Fine.

1 Sqpare Inch of Ham, Minced Very Fine.

1 Bay Leaf. 1 Tablespoonful of Flour.

Salt and Pepper to Taste. 1 Clove of Garlic.

3 Sprigs Each of Thyme and Parsley.

This is one of the most delightful w^ys:"of cooking wild ducks. The turnip blends well with the flavor of the wi^d ducks, and a nicer way of serving this vegetable In combination, does not exist. Clean the Ducks, and.

cut into pieces at the joints. Put a tablespoonful of butter into the pot, and as it melts, add the onions, chopped fine. Let this brown, and then add the pieces of Ducks. Let them brown, and add the minced ham. Immediately after add the tur- nips, sliced or cut in quarters, a ta- blespoonful of sifted flour. Stir well, let the flour brown slightly, and add the minced thyme, parsley and bay leaf, and one clove of gar- lic, minced very fine. Stir well again, and let it smother for about fifteen minutes, stirring frequently, so that it will not burn. Then add water, almost sufficient to cover the Ducks, and stir well. Cover tight, and let the mixture smother for a halt hour longer. You will have one of the nicest dishes that ever graced a table.

Wild Ducks Wltb Olives.

Salmi de Canards aux Olives.

3 Cups of Left-Over Duck.

1 Tablespoonful of Butter.

1 Tablespoonful of Flour.

E Sprigs Each of Thyme and Parsley.

1 Bay Leaf.

1 Cup of Broth or Water.

1 Glass of Claret.

2 Dozen Spanish Olives.

Toasted Croutons. This is a nice way to utilize the left-over Duck; take all the remains of the Duck and selcet the good parts, and cut them into pieces of about an inch and a half square. Put a tablespoonful of butter into the stewpan, and, as it browns, add one onion, chopped fine. Let this brown and then add the Duck. Stir well; add the tablespoonful of sifted flour, stir again, and in four or five minutes add two sprigs each of thyme and parsley and one bay leaf, minced very fine. Let this brown well, and smother nicely for about ten minutes. Add a pint of good broth if you have it; if not, a cup of boiling water. Stir well, and season again accord- ing to taste. Pour in a half glass of good Claret, and add about two dozen fine olives, stoned. Let all boil for thirty minutes longer, and serve hot, with garnish of diamond-shaped toasted Crofltons.

Stewed Ducks, Peasant Style.

Salmi de Canarcis a, la Paysanne.

1 Pair of Fine Ducks, French or Canvas-Back.

1 Dozen Glazed Onions. 2 Carrots.

1 Square Inch of Ham.

1 Cup of Green Peas.

1 Bay Leaf.

2 Sprigs Each of Thyme and Parsley.

1 Clove of Garlic. 1 Tablespoonful of Flour.

1 Tablespoonful of Butter.

Salt and Pepper to Taste.

1 Glass of Madeira or Sherry Wine.

The Zest of 1 Lemon.

Prepare the Ducks exactly as in

the recipe for "Stewed Ducks With Turnips (see recipe), only the turnips are omitted. Add two carrots cut into dice pieces, and twelve glazed onions and the green peas. A quar- ter of an hour before serving add a glass of Madeira wine. Serve on a hot disli, with Crofltons fried in but- ter, using the onions as a garnish with the Crofltons.

SteTved Ducks, French Marshal Style.

Salmi de Canards a. la Marechale Pratisalse.

1 Pair of Fine Ducks, French or Canvas-Back, 12 Godlveau Quenelles. 12 Mushrooms.

2 Onions Chopped Fine. 1 Bay Leaf,

3 Sprigs EacU of Thyme and Parsley.

1 Clove of Garlic. 1 Square Inch of Ham,

1 Tablespoonful of Butter.

1 Tablespoonful of Flour. Salt and Pepper to Taste.

1 Glass of Madeira or Sherry Wine. Croutons to Garnish. Prepare the Ducks exactly as in the recipe for "Stewed Ducks With Turnips," omitting the turnips. Add ten minutes before serving, twelve small Godiveau Quenelles (see re- cipe) and the wine. Garnish the dish with Croutons (see recipe) and twelve nicely cooked mushrooms, cut in two. Send to the table hot.

Cold Wild Duck.

Canards Sauvages Froid. '• Remains of Cold Duck. , I

1 Tablespoonful of Butter. . 1

■% Tumbler of Currant Jelly. 2 Tablespoonfuls of Port Wine. Cut the cold Wild Duck nicely in thick slices, and serve with a sauce made as follows: Take one table- spoonful of butter, one-half tumbler of Currant Jelly, and two tablespoon- fuls of good Port wine. Warm the butter in the saucepan, add the wine and jelly, thoroughly blended; mix well, and serve with the slices of cold duck. The duck may also be served very deliciously with Currant Jelly alone, and buttered toast.

Teal Duck, J

Sarcelle. The Teal Duck is the smallest and most delicate of the wild ducks. It is prepared in the same manner as the Mallard, preference, however, be- ing always given to roasting and 'broiling, on account of its size. The Teal Duck is always broiled whole, without splitting on the back.

Teal Ducks Roasted.

Sarcelles Roties.

3 Pairs of Teal Ducks.

6 Thin Strips of Bacon.

6 Truffles. 1 Tablespoonful of Butter.

2 Tablespoonfuls of Water.

6 Slices of Toast. Currant Jelly. Clean the duck nicely and put ono

,- truffle and a lump of butter about

' the size of a peanut, with salt and pepper, on the inside. Rub well with salt and pepper and a little butter melted. Take a thin strip of bacon and bind it around the body of the duck, fastening with a skewer. Place a, tablespoonful of butter in the roast- ing pan, and pour about two table-

' spoonfuls of water in it, dropping slightly over each bird. Set in a

.•quick' o.Ven and bake for thirty min- utes, or until done. The l>ird should always be served umierdOne. Have ready • a hot dish, garnislied

■with parsley, and a slice of toast buttered for each bird. Place the I

•birds on them, sprinkle over chopped parsley, and take the juice in which \

•'the birds have been roasted, pour 'a j little over each bird, so that It sinks i down into the toast, and squeeze a little lemon juice over each, and serve hot. '

The truffle majr be omitted, but it <

' is considered very elegant. The bird is just as good without, however, and it is within the reach of the

■ poorest, simply for the hunting. Serve ; with Currant Jelly.

Teal Duck Broiled.

Sarcelle Grillfie.

3 Paira of Teal Ducks.

6 Strips of Bacon.

Melted Butter. Chopped , Parsley.

Olives and Slices of Lemon to Garnlsli.

6 Slices ot Toast.

Clean and prepare the duck in ex- actly the same manner as for- roast- :

I Ing, binding with the strip of bacon.

• Place on a broiler, turning frequent- ly, and let it broil for about thirty minutes, . very slowly. Serve with melted butter and chopped parsley' spread o^er, and the juice of a; lemon squeezed in. Garnish the dish nicely with sprigs of parsley, slices of lemon and olives. Serve with Currant Jelly.

Teal Duck ft la Blgarade.

Sarcelle S. la Bigarade.'

3 Fairs of Teal Ducks. 1 Brigarade or Sour Orange. Salt and Pepper to -Taste.

A Sauce a I'Espagnole.

Clean the ducks and take the livers and fry them in a little melted butter. Season well with salt and pepper and a slight pinch of ground allspice and

■ cloves and the zest of a "bigarade," or sour orange. If the orange is not available, take the zest of a lemon. The zest Is the skin of the orange or lemon, scraped off without touching the inner pulp, or white skin. Place this in the interior of the ducks (you

imust have the boiled livers of five or six for the garnishment of two ducks), and then rub the outside well with salt and pepper. Bind

5 with a strip of bacon and place on

the broiler. In about thirty rajnutej it win be done. Cook over a slow fire, turning frequently. In the mean- time prepare a "Sauce k I'Espagnole," and as soon as the birds are done pour off from the broiler all the juice that has fallen, and put this into the sauce, with the juice of two sour oranges or citrons. Let it warm with- out boiling, pour over the birds, which you have placed on buttered toast, and serve hot. This is an ancient Creole dish, almost lost in our day, but which deserves to be resurrected.

Stewed Rabbit. Salmi de Lapins.

A Fair ot Rabbits.

2 Onions. 1 Square Inch of Ham.

1 Tablespoonful ot Butter.

1 Clove of Garlic, Chopped Very Fine.

1 Herb Bouquet, Chopped Fine.

1 Glass of Claret. ' 1 Cup of Water.

1 Can of Mushrooms.

Stewed rabbit is a great dish kmong the Creoles. They say that this is the only way to cook a rab- bit. Proceed as follows:

Skin and clean the rabbit. Wash well and cut into pieces at the joints, and rub well -with salt and pepper. Chop two onions very fine, and put them in the stew^pan -with a table- spoonful of melted butter. Let them brow^n slightly; then add the rabbit. Let it brown slightly, and then adct one tablespoonful of flour, and let this brown a little. Chop the square inch of ham very fine, mincing it, and add. Then add the clove of gar- lic, and tw^o sprigs each of thyme and parsley and a bay leaf, minced fine. Let this brown nicely, and pour over one glass of good Claret. Let this cook for ten minutes, stirring it constantly, so that it will not burn, and then add one cup ot boiling wa- ter. Stir well, season again to taste, and let it boil for thirty minutes, and serve hot. Green peas or potatoes, boiled or mashed, make a nice entrSa for this dish.

Rabbit, Hunters' Style.

Lapin k la Chasseur.

A Pair of Rabbits.

1 Tablespoonful of Butter.

1 Onion. 1 Slice of Ham.

1 Tablespoonful of Flour.

1 Clove of Garlic. 2 Sprigs ot Thyme.

2 Bay Leaves.

% Box ot Mushrooms. The Zest of a Lemoli.

Vi Bottle of Claret Wine.

Salt and Pepper to Taste.

Croutons to Garnish.

Prepare the rabbit; clean and ■dra-w, and cut into pieces at the joints. Rub well with salt and pep- per; put a tablespoonful of butter into the saucepan with the rabbit and let it brown slowly. When nearly brown, add the onion, chopped fine,

and let this brown sjightly. Then add the ham, minced very fine, and the clove and garlic ahd bay leaves and thyme, minced very fine. Stir with the rabbit, and let these brown for about two minutes; then add a tablespoonful of flour and brown for a .few minutes; add a half bottle of Claret wine and let all simmer for five minutes; then add a quart of conso-mm6 or water, an-d let all cook for about one hour. Season accord- ing to taste. Add a half can of mushrooms, chopped fine, and the iest of a lemon and again season to taste. Let all cook for a half hour longer and serve on a hot dish, with Crotttons. fried In butter.

Rabbit en Matelote.

Lapin en Matelote.

A Pair of Rabbits. 2 Tablespoonfuls ot Lard or Butted. 2 Tablespoonfuls ot Floor. ' 6 Fresh, Large Tomatoes, or a Half Can.

1 Large Onion, Chopped Fine. 3 Sprigs Each of Thyme, Sweet 'Marjoram,

Parsley and Bay Leaf. t Glass of Good Claret, or the Juice of 1 ' Lemon. 1 Quart of Water or Consomme. Salt and Pepper to Taste. A Bash pt Cayenne. Skin, clean, wash and out the rab- bit into pieces at the joints. Put the lard or butter into a deep stewpan or kettle. When hot, add gradually two tablespoonfuls of flour, stirring con- stantly to prevent burning. Throw in about ten or twelve well-mashed allspice, and three sprigs each of chopped thyme, parsley, bay leaf and sweet marjoram, one clove of garlic, and one large onion, chopped very fine. Add six fresh large tomatoes, chopped fine, or one-half can of to- matoes. Pour in one glass of good claret, add about one quart of water, and let it boil well. Then add salt and Cayenne to taste, and, when this has boiled about five minutes, add the rabbit, putting in piece by piece. Add the Juice of a lemon, and let all boil about ten minutes. Serve with French Pried Potatoes, Mashed Pota- toes, or Potato Croquettes.

The hare and the rabbit are very much alike, the . closest relationship existing between the two. The prin- cipal difference is that the rabbit is smaller in size than the hare, and its ears and legs are shorter. [ The hare may be cooked In almost any manner in which rabbits are served. There are, however, some special methods in vogue among the Creoles which are here appended. In preparing the hare for roasting, it should be first skinned, and then washed well in cold water and rinsed

thoroughly in tepid water. If the hare seems a little musty from beini emptied before being hung up, rul the insides well with vinegar and again wash thoroughly In warm wa- ter. Prepare for cooking as you would a rabbit, wipe well with a soft towel, dress nicely, sew the animal up and truss it, and allow it to roast from three-quarters of an hour to one hour, according to size. Baste occasionally with butter, just before serving. Of late, the hare is much affected by epicures. Many con- sider the meat far more tender and of more deHcate flavor than the rab- bit. It is generally served with Cur- rant Jelly.

Hare, Roasted and Stuffed.

LiSvre Koti.

2 Fine Hares. 3 Onjons.

1 Carrot. 3 Apples.

2 Ou&ces ot Sausage Meat.

6 Mushrooms. 1 Lemon.

1 Sprig of Thyme. 1 Bay Leaf.

2 ClOTes. 3 Sprigs of Parsley.

1 Glass of White Wine or Cider.

1 Pint of Consomme. '

1 Tablespoonful of Butter.

2 Slices ot Bacon.

% Tablespoonful ot Pepper,

^ Tablespoourul of Salt.

Select two fine Hares, and cut them in half. Separate the hindquar- ters from the fore and then bone them down to the legs. Do not bone the legs. Place the Hares in an earthern dish that is quite deep, then make a marinade as follows: Pour in a glassful of white wine; add a small lemon nicely sliced, and a small onion minced fine, one sprig of thyme and one bay leaf, all minced very fine. Season this preparation with a tablespoonful of salt and a tablespoonful of pepper and two mashed cloves. Take the saddles of the Hares and roll them well in this,, and let the entire Hares steep well in the marinade for twelve hours.

Chop an onion very fine and put it In a saucepan on the stove, and, when well heated, put in a table- spoonful of butter, cook for one min- ute, and then add two ounces of fine chaurice (sausage) (see recipe); chopped very fine; six mushrooms, chopped very fine; a teaspoonful of minced parsley, a teaspoonful of salt and a half teaspoonful of pepper; mix well and let all cook for about five minutes. Take three fine apples and cut them fine, carefully remov- ing the cores; place them in a clean saucepan .on the fire, with a half glassful of good White Wine or the best Cider. Let this boil about five minutes, and then add the stuffing and mix well together. Then set the mixture to cool. Take the . Hares from the marinade and stuff tha

boned saddles very carefully and evenly, and give a nice round, even shape; tie them' to keep tKem firm; then place a fine slice of bacon over each saddle, tying firmly. Cut up a carrot and onion into fine slices and place in the bottom of the roasting pan; lay the Hares over these and pour one pint of consommg over the Hares. Place them in a hot oven and roast for three-quarters of an hour, basting frequently with their own gravy. Then remove from the oven and untie. Place the Hares on a hot dish nicely decorated with dice- shaped Crofltons, and pour the gravy over the Hares and serve very hot.

Hare, . Creole Style.

Civet de LiSvre a. la Creole.

1 Fine, Tender Hare

1 Tablespoonful of Butter.

2 Tablespoonfuls of Flour.

1 Large Onion. 1 Dozen Small Onions^

3 Tomatoes.

1 Ounce of Minced Ham.

2 Sprigs of Thyme. 2 Bay Leaves.

% Glass of White Wine.

% Glass of Red Wine.

1% Tablespoonfuls of Salt.

1^ Tablespoonfuls of Pepper.

1 Pint of Consomme or Water.

Skin, clean, draw and thoroughly wash a fine tender Hare. Preserve the liver and heart. Cut the Hare Into pieces at the joints. Make a marinade by taking a half glass of White "Wine, one large finely-sliced onion, the thyme and bay leaves (finely minced), and place in a stone jar. Add a, half teaspoonful of grated nutmeg and a tablespoonful of salt, and place in this mixture the cut-up Hare, and let all steep for six hours. Then lift the pieces out carefully; have 1-eady a saucepan into which you will have placed a tea- spoonful of butter, and add twelve small onions, glazed (see recipe); one ounce of ham, minced fine; put the Hare into the pan and let all brown nicely for about ten minutes. Then add the flour, finely rubbed, stir well and let brown. Add the toma- toes, peeled and sliced fine; let all brown ten minutes longer, and add the red wine and the consomm§ or water. Stir till it begins to boil; then season according to taste, with salt and pepper. Let all cook for three quarters of an hour, and add the heart and liver, which you will have finely chopped and thoroughly mixed together. Let all cook for a quarter of an hour longer and serve with toasted Crofltons.

Stewed Bare With Onions.

Gibelotte de LiSvre.

1 Fine Hare. 1 Tablespoonful of Butter. 1 Tablespoonful of Flour.

1 Large Onion. 1 Dozen Small Onlonj.

1 Ounce of Ham.

2 Sprigs of Thyme. 2 Bay Leaves.

1 Glass of White W^ine.

% Can of Mushrooms.

1 Pint of Consomme or Water.

Salt and Pepper to Taste.

Prepare in exactly the same man. ner as above indicated, only do not use the tomatoes or red wine; use instead of the claret, one pint of broth or consommfi, and add a half can of mushrooms about ten minutes before serving.

Filet of Hare, Sauce Polvrade.

Filet de Lifivre, Sauce Poivrade. 2 Fine Hares. 2 Onions.

2 Carrots. A Half Glass of White Wloe.

1 Tablespoonful of Lard or Butter.

1 Cup of Broth or Water.

Sauce a la Polvrade,

Take two fine Hares, clean neatly and cut the filets neatly from the rack. Lard the surface carefully with fine needles. Season well with salt and pepper. Make a marinade witti half a glass of White wine, one onion and one carrot, minced very fine. Let all steep together for two hours; then place the butter or lard in a baking dish, ■with an onion and carrot, sliced fine. Put the filets of Hare over this and set in the oven and let it cook for a half hour. Baste frequently with the Hare's own juices. Place the filets "on a hot dish, add a table- spoonful of broth to the* gravy ia which the Hares were cooked; let all come to a boil on the stove; strain the gravy and pour over the filets. Bring to the table hot and serve with a Sauce a, la Poivrade.

SteTfed Squirrel.

Salmi d'ficureuil.

A Pair of Squirrels. 2 Onions. 1 Square Inch of Ham. '

1 Tablespoonful of Butter,

1 Clove of Garlic, Chopjed Very Fine.

1 Herb Bouquet, Chopped Fine.

1 Glass of Claret. 1 Cup of Water.

1 Can of Mushrooms.

Skin and clean the Squirrels; wash well and cut into pieces at the joints. Chop two onions very fine and put them in a stewpan with a table- spoonful of melted butter. Let them brown slightly; then add the Squir- rel. Let it brown slightly, and then add one tablespoonful of flour, and let this brown a little. Chop the- .square inch of ham very fine, mlnclng- It, and add. Then add the clove of garlic, and two sprigs each of thym&

and parsley and a bay leaf, minced fine. Let this brown nicely, and p<fur over one glass of good Claret. Let this cook for ten minutes, stirring it ■constantly, so that it will not burn, and then add one cup of boiling wa- ter. Stir well, season again to taste and let it boil for thirty minutes and serve hot. This dish will be im- proved beyond estimation if a can of mushrooms is added immediately after adding the water. But it is very nice without the mushrooms. Serve very hot.

jSquirrel, Hnnters' Style.

iSoureuil a la Chasseur.. Procure two fine Squirrels, and pre-r pare in exactly the, same manner as in the recipe, "Rabbit, Hunters' Style." (See recipe.)

Squirrel en Matelote.

£;oureull en Matelote.

Procure two fine Squirrels, and pre- pare in exactly the same manner as in the recipe for "Rabbit en Mate- lote." (See recipe.)