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gravy and garnish with sliced lemon. For Fried Teal, cut up, fry in pan, turning to brown both sides, and when done add seasoning and half cup currant jelly ; stir teal about in the jelly and serve on slices of toast with the jelly turned over each piece. Fried Chrouse is prepared in same way, some using only the breast, and also Fried Duck, The jelly dressing may be omitted, serving with a teaspoon cold currant jelly on each piece instead. Broiled Venison. — Cut thin slices from the loin or take cutlets from the leg, season with pepper and salt and broil quickly on buttered gridiron. Or bread the slices before broiling. Dish on hot platter with bit of butter under each and serve with a gravy sauce or a dish of currant jelly, and for vegetables baked potatoes and fitewed mushrooms. ^ Fried' Venison. — ^Take slices from the loin or leg and place in frying-pan which has been covered to depth of half an inch with butter made smoking hot, and quickly brown both sides ; season with pepper and salt and put in two tablespoons jelly to each pound vemson. Slices an inch thick should cook twenty minutes. Serve hot with the gravy from pan poured over. It may be fried without the jelly but is much nicer with it. Hashed Venison. — Remove the bones from cold venison, and mince it fine ; to a pint of minced venison allow two tablespoons each butter and currant jelly ; heat them together, season the mince palatably with salt and pepper, and serve on toast, very hot* Veni* son jPatties is another good way to utilize bits of cold venison ; chop fine, heat with some of the gravy left from dinner, season with pepper and salt, then fill patty-pans with the venison and cover the top With crust ; bake until crust is done brown. ^ Roast Venison. — The haunch, the leg, and the saddle of venison, which is the double loin, are best for roasting or baking. Wash in warm water and dry well with a cloth, season with salt and pepper, and wrap in several sheets of buttered paper or cover with a coarse paste made of flour and water, though some use both paper and paste, first putting a sheet of white paper, buttered, over the fat, then spread with the paste, half an inch thick, and over this put a / \ sheet or two of strong paper, binding the whole firmly on with twine ; then either put it before the fire on a spit, or place in a dripping-pan in very hot oven, and cook about fifteen minutes to tne pound if desired medium rare. If roasted before the fire baste constantly while cooking and in either case, about twenty minutes before it is done, quicken the fire, carefully remove the paste and paper, dredge with flour, and baste well with butter until it is nicely frothed, and of a pale brown color ; if a haunch, garnish the knucklebone with a frill of white paper, and serve with an unflavored gravy made from the drippings m a tureen, and currant jelly or jelly and mustard sauce. As the principal object in roasting venison is to E rreserve the fat the latter is the est mode of doing so where expense is not objected to ; but in ordinary cases the paste may be omitted of vennon.