twelve hours. This will absorb unpleasant flavors from almost all meat and game. Some lay slices of onion over game while pook- ing, and remove before serving, and others baste two or three times at first with hot water, to which an onion and a little salt have been added. Use plenty of butter in cooking. In preparing fat wild ducks for invalids, it is a good plan to remove the skin, and keep a day or two before cooking. Squirrels should be carefully skinned and laid in salt water a short time before cooking ; if old, parboil. They are delicious broiled, and are excellent cooked in any/Way with thin slices of bacon. Venison, as in the days of good old Isaac^ is still justly considered a "savoury dish." The haunch, neck, shoulder and saddle should be roasted ; roast or broil the breast, and fry or broil steaks with slices of salt pork, and it may be cooked in almost the same manner as beef, but requires longer cooking, must be sent to table very hot, and is generally preferred very rare. Venison is not so delicate when fresh as after it has been kept from three to eight days. When not consumed at once keep in a dark cool cellar with a cloth round it. The hams are excellent pickled, smoked and dried, but they will not keep so long as other smoked meats. French cooks improve the flavor of venison by putting the meat in a jar for several days with one pint vinegar to every six pounds meat, two bay leaves, two cloves, some garlic and onion sliced, thyme, parsley and whole pepper-corns. Let this mixture boil once, then pour it over the meat, and turn occasionally while it stands in the jar. Cutlets prepared this way are much better. The seasonings are spread over them, they are then wrapped in buttered paper and broiled over a quick fire. Bear meat, especially the flesh of young bear, nearly resembles a good quality of beef, and may be fried, broiled, roasted, or cooked like beef in any way preferred. Many lard it for roasting, and the time required is about twenty minutes to the pound. The meat of young bufialo is also much like that of fat beef and may be cooked as fresh beef. Any kind of game may be hashed and the flavor may be varied by adding flavored vinegars, curry powder, etc. ; but we do not recommend these ingredients, as a dish of game should really taste of game ; and if too many sauces, essences, etc., are added to the gtavy, they quite overpower and destroy the flavor. In warming over cold game, do not cook too long — merely heat through or bring GAME. ^ 323 to the boil, but do not boil. In serving game the beauty of the dish is greatly enhanced by a garnish of green leaves, or other things mentioned with the recipes, but this is not a necessity. Epicures generally c'o not consider game ripe for cooking until more or less tainted, and prefer it cooked very rare, barely more than warmed through. Small birds are also often roasted or made into pies with- out drawing, or removing the trail as it is called, and are esteemed very daiiity by the epicures, among whom, however, are numbered Tery few of our excellent American housekeepers.

AI-modernized reading of the original text

twelve hours. This will absorb unpleasant flavors from almost all meat and game. Some lay slices of onion over game while cooking, and remove before serving, and others baste two or three times at first with hot water, to which an onion and a little salt have been added. Use plenty of butter in cooking. In preparing fat wild ducks for invalids, it is a good plan to remove the skin, and keep a day or two before cooking. Squirrels should be carefully skinned and laid in salt water a short time before cooking ; if old, parboil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison, as in the days of good old Isaac, is still justly considered a "savoury dish." The haunch, neck, shoulder and saddle should be roasted ; roast or broil the breast, and fry or broil steaks with slices of salt pork, and it may be cooked in almost the same manner as beef, but requires longer cooking, must be sent to table very hot, and is generally preferred very rare. Venison is not so delicate when fresh as after it has been kept from three to eight days. When not consumed at once keep in a dark cool cellar with a cloth round it. The hams are excellent pickled, smoked and dried, but they will not keep so long as other smoked meats. French cooks improve the flavor of venison by putting the meat in a jar for several days with one pint vinegar to every six pounds meat, two bay leaves, two cloves, some garlic and onion sliced, thyme, parsley and whole pepper-corns. Let this mixture boil once, then pour it over the meat, and turn occasionally while it stands in the jar. Cutlets prepared this way are much better. The seasonings are spread over them, they are then wrapped in buttered paper and broiled over a quick fire. Bear meat, especially the flesh of young bear, nearly resembles a good quality of beef, and may be fried, broiled, roasted, or cooked like beef in any way preferred. Many lard it for roasting, and the time required is about twenty minutes to the pound. The meat of young bufialo is also much like that of fat beef and may be cooked as fresh beef. Any kind of game may be hashed and the flavor may be varied by adding flavored vinegars, curry powder, etc. ; but we do not recommend these ingredients, as a dish of game should really taste of game ; and if too many sauces, essences, etc., are added to the gtavy, they quite overpower and destroy the flavor. In warming over cold game, do not cook too long — merely heat through or bring to the boil, but do not boil. In serving game the beauty of the dish is greatly enhanced by a garnish of green leaves, or other things mentioned with the recipes, but this is not a necessity. Epicures generally do not consider game ripe for cooking until more or less tainted, and prefer it cooked very rare, barely more than warmed through. Small birds are also often roasted or made into pies without drawing, or removing the trail as it is called, and are esteemed very daiiity by the epicures, among whom, however, are numbered Tery few of our excellent American housekeepers.

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