BRAISED GROUSE

Clean thoroughly, washing out the inside in soda and water, and then rinsing and wiping. Truss, but do not stuff the birds ; tie them in shape. Cover the bottom of a saucepan with slices of fat salt pork ; lay the grouse upon these ; sprinkle minced onion and parsley over them, with pepper, salt and a little sugar. Cover them with more pork, and pour in a large cup of soup stock, or other broth. Cover very closely; simmer one hour ; turn the birds ancl cook — always covered — until tender. Dish the grouse, strain the gravy, thicken with browned flour, boil up and pour into a gravy boat. Partridges and wild pigeons may also be cooked in this way.

ROAST HARE OR RABBIT,

Have the hare skinned and well cleaned, stuff as you would a fowl, with a force-meat of bread crumbs, chopped fat pork, a little sweet marjoram, onion, pepper and salt, just moistened with hot water. Sew up the hare with fine cotton, tie the legs closely to the body in a kneel- ing position, lay in the dripping-pan, back uppermost, pour two cups of boiling water over it, cover with another pan and bake, closely covered — except when you baste it with butter and water — -for three-quarters of an hour. Uncover, baste freely with the gravy until nicely browned ; dredge with flour and anoint with butter until a fine froth appears on the surface. Take up the hare, put it on a hot dish and keep covered while you make the gravy. Strain and skim that left in the pan, sea- son, thicken with browned flour, stir in a good spoonful of currant jelly and some chopped parlsey, boil up, pour a few spoonfuls of it over the hare, and serve the rest in a gravy boat. Clip the threads and send the hare in with currant jelly around it.