Haunch of Venison.

Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy. Stick five or six cloves in different parts of the venison. Add enough water to make sufficient gravy. Just before dinner, put in a glass of red wine and a lump of butter rolled in flour, and let it stew a little longer.—Mrs.T.

Venison Haunch.

Prepare the venison as you would mutton.

Put in a baking-pan, lard with a little bacon, add a pint of water, a gill of red wine, salt, and a little cayenne pepper. Bake quickly, and serve with or without gravy.

Stewed Venison.

Cut in tolerably thick slices. Put in an oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt.

Stewed Venison.

Slice cold venison in a chafing dish and add—

The same receipt will answer for cold mutton.—Mrs.R.L.O.

To Barbecue Squirrel.

Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut catsup. Let it cool, and then pour it over the squirrel.

Roast Rabbit.

Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly.—Mrs.B.

Barbecued Rabbit.

Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry. When brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot.—Mrs.T.

Stewed Rabbit.

Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a pint of Port wine, two or three blades of mace, and a tablespoonful of flour, mixed with a quarter of a pound of butter. Let it stew gently till quite tender, and then serve hot.—Mrs.C.C.

Stewed Rabbit.

Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When nearly done, take out the pieces, strain the water in which they have boiled, and return all to the stewpan, with a teacup of milk, a little pepper, salt, chopped onion and parsley. After this boils up, stir in a heaping tablespoonful of butter, in which a tablespoonful of flour has been rubbed. Let it boil up once more; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bread crumbs. The same receipt will answer for squirrel.—Mrs.T.

Wild Turkey.

If the turkey is old, after it is dressed wash it inside thoroughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of pork, beef, or any other cold meat, plenty of chopped celery, stewed giblets, hard-boiled eggs, pounded cracker, pepper, and salt, and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird, and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been boiled. Place in a hot oven. When it begins to brown, dredge with flour and baste, turning often, so that each part may be equally browned. Put a buttered sheet of paper over the breast, to prevent dryness. When thoroughly done, lay on a dish, brown some crackers, pound and sift over it, and serve with celery or oyster sauce.—Mrs.T.

A Simpler Way to Prepare Wild Turkey.

Prepare the turkey as usual, rub the inside with salt and cayenne pepper, and put in the baking-pan, with water enough to make gravy. Cut up the gizzard and liver with a lump of butter and a spoonful of cream. Mix with the gravy and serve hot.

To Roast Wild Fowl in a Stove.

Put them on a rack above a pan, so that the gravy will drip through. This makes them as delicate as if roasted on a spit. If roasted in a pan, they will be exceedingly greasy and have the stovey taste to which so many persons object.—Mrs.J.W.S.

Wild Goose.

After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste.

A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.—Mrs.T.

Wild Goose.

Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine.

Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey.

Wild Duck.

When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey.

Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them.—Mrs.R.L.O.

To Cook Wild Duck for Breakfast.

Split open in the back, put in a pan with a little water, butter, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole.—Mrs.J.L.C.

To Broil Partridges.

Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give time for the many "last things" to be done before serving a meal. When served, sift over them powdered cracker, first browned.—Mrs.T.

To Roast Partridges.

Clean the birds as for stuffing. Rub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way.—Mrs.W.C.

To Cook Partridges and Pheasants.

Place them in a steamer, over a pot of boiling water, till tender.

Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and seasoned with pepper-sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds.—Mrs.T.

To Broil Pigeons.

Pigeons may be broiled the same as chickens, only cover the breast with slices of bacon. When nearly done, remove the bacon, dredge with flour and baste with butter. They will be done in half an hour.

Stewed Pigeons.

The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs. Wrap the seasoning up in a piece of butter and put it in the pigeon. Then tie up the neck and vest and half roast the pigeons. Then put them in a stewpan with a quart of good gravy, a little white wine, some pickled mushrooms, a few peppercorns, three or four blades of mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs. Stew until done, then thicken with butter and yolks of eggs. Garnish with lemon.

Pigeon Pie.

Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half.—Mrs.C.C.

To Dress Reed Birds.

Pick open and carefully wash one dozen or more birds. Place them between the folds of a towel, and with a rolling-pin mash the bones quite flat. Season with salt and a little cayenne and black pepper. Either fry or broil on a gridiron made for broiling oysters. This must be done over a clear fire. When done, season, put a lump of butter on each bird and serve hot.—Mrs.A.M.D.

To Cook Sora, Ortolans, and Other Small Birds.

Prepare as you would a chicken for roasting. Lay in a pan and pour boiling water over them or, if convenient, steam them. Scald a few large fresh oysters till just plump, season them with cayenne pepper, salt and butter. Pour into the cavity of each bird a few drops of pepper-sauce and then put a large oyster in each. Broil a short time, frequently turning that they may not become dry. If not ready to serve them as soon as they are done, lay in a tin bucket, butter them and sprinkle them again with black pepper, cover the bucket and set it over boiling water till wanted. When laid in the dish, sift browned cracker over the birds, and pour gravy into the dish.—Mrs.T.

To Cook Sora, Ortolans, and Other Small Birds.

After they are split open in the back and dressed, lay them in weak salt and water for a short time. Then lay them on a board and roll with a rolling-pin to flatten the breastbone. Put butter, pepper, and salt on them. Lay them on a gridiron and broil slowly. When just done, add more butter and pepper, lay in a flat tin bucket, which set over a vessel of boiling water to keep the birds hot, juicy, and tender till wanted.—Mrs.T.

Sora, Ortolans, Robins, and Other Small Birds.

They should be carefully cleaned, buttered, sprinkled with pepper and salt, and broiled. When they are served, butter them again. If you like, serve each bird on a piece of toast, and pour over them a sauce of red wine, mushroom catsup, salt, cayenne pepper, and celery.