Quail On Toast

Take five quail, but don't remove the legs, for you would lose all the taste of the game. Wipe them well; string them tight, . so as to raise the breasts. Put a little butter on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about two inches square, around each quail, with two or three cuts in each side, and string it tight. Let cook on a good fire, and when they are nearly well done, for white meat game must be well done, cut the strings; dress nicely on toast and serve hot. Pour the juice on the quail after havmg taken the fat off, and put some slices of lemon around the dish, one for each quail.

Rabbit Pie

Cut a rabbit into seven pieces, soak in salted water one-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie dish and upon these a layer of rabbit. Then follow slices of hard-boiled egg, peppered and buttered. Continue until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little Albers flour, cover with puff paste, cut a slit in the middle and bake one hour, laying paper over the top should it brown too fast.

Venison Steak Broiled

Take the leg and cut slices from it, having a quick, clear fire. Turn them constantly. They should be served underdone. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompanying it by a jelly sauce.

Roast Venison

Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine, vegetables on the bacon, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine.

Quail Or Pigeon En Casserole

Take six birds or more, eight small onions, half a small cauliflower divided in pieces, one large turnip cut in pieces, six small French carrots, one beet cut up, six small round potatoes, one cupful green peas, one small bit of cabbage, salt and pepper to taste. Line a tight fitting kettle with thin slices of salt pork larding; tie birds so as to retain shape and put in the kettle; spread the vegetables over the birds and cover top with thin slices of the larding. No water will be required. Put on the tight fitting cover and set back on the range or bake in a slow oven for three or four hours. Use a French earthen kettle if possible, as it gives the best results, and serve from it at the table.