La cuisine creole

Venison steak is good fried or broiled. If to be broiled, season with pepper, sait, and butter, and cook quickly on a hot gridiron. If the meat is not fat, make a gravy for it of wine, flour, and butter. Serve hot. VENISON PASTY. This is a pie made from the bones, meat, &c., of venison, after the steak and haunch are taken oflF. Cut up and stew, or braise the parts of meat intended for the pie ; season with pepper, sait, port wine, butter, and if liked, mushrooms ; stew ail until tender, then make a paste and finish like chicken pie. This is better to eat cold than hot, and should be rich enough to be a solid jelly when cold. SQUIRREL OR YOUNG RABBIT PIE. Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped ; season with pepper and sait, and a little thyme or sweet herbs ; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie. HARE OR RABBIT ROASTED. If the hares and rabbits are young, the ears will be tender. Clean the rabbits and wash them through several waters. If to be roasted, they must be stuffed with grated bread crumbs, suet or butter, a chopped onion, the liver of the rabbit chopped, and a lemon peel grated. Moisten with eggs and a little claret. Put this in the rabbit and sew it up; baste with butter, and cook for two hours. Make the gravy with the drippings in the pan, a little cream or milk, and flour. If the rabbits are old, they are good stewed slowly with sweet herbs, wine, water, and chopped onions, and thickened with flour and butter. CEDAR OR CAROLINA RICE BIRDS. These are very small, but make a delicious pie by stewing them with butter and sweet herbs, and baking them in a light paste, with plenty of gravy. PARTRIDGE OR QUAILS. Are nice roasted or broiled, and served on toast. If baked they require constant basting. PIGEON PIE. VEBY NICE. Take six pigeons, truss them, and stuff them with their own livers, a little bacon, some butter, parsely, and rolled cracker or a small piece of bread; sait to taste; cover the bottom of the baking dish with slices of veal or beef ; season with chopped parsley, mushrooms, pepper, sait, and butter. Place the pigeons on this, and cover with a nice pie crust. When the pigeons are placed in the pan, lay between each two pigeons the yolks of two hard-boiled eggs. Be sure and have enough gravy to keep the pie very moist. This can be done by adding plain beef -stock or water as the pie bakes. Parboil the pigeons a little, also the beef, before putting them in the pan, and then keep the water they were boiled in to fill up the pie. ROAST PIGEONS. Truss them when plucked and drawn, lay thin slices of fat bacon on their breasts ; bake them three-quarters of an hour, and then make a gravy with their giblets, which should have been boiling for the purpose. Chop up the livers, etc., brown them and serve with the pigeons. Thin the gravy with the stock the liver was boiled in. ÏO ROAST A SUCKING PIG.