_Venison_ 147
Cutlets of venison 150
Fawn, roast 152
Ham—venison 154
Hash venison 150
Haunch venison 148
Neck venison 149
Pasty venison 152
Sausage venison 155
Shoulder venison of, roast 149
—— venison of, stewed 149
Steak venison 150
_Rabbits or Hares_ 155
Barbecued rabbit 158
Fried rabbit 158
Fricassee of rabbit (_brown_) 157
—— rabbit (_white_) 157
Larded rabbit 158
Pie of rabbit 159
Rabbit roast 156
—— stewed with onions 156
_Squirrels_ 159
Broiled squirrel 161
Brunswick stew 160
Ragoût of squirrel 160
_Pheasants, partridges, quails, grouse, etc._ 161
Grouse, broiled 162
—— roast 162
—— —— with bacon 162
Quails, broiled 162
—— roast 162
—— —— with ham 162
Quail-pie 164
Pheasant and partridge, roast 161
Pie of game 163
Salmi of game 162
Wild ducks 165
—— —— roast 165
—— —— stewed 166
Wild pigeon pie 165
—— —— stewed 164
Wild turkey 166
_Small birds_ 167
Game, to keep from tainting 169
Ortolans, reed-birds, rail and sora 169
Salmi of woodcock or snipe 169
Snipe, roast 167
Woodcock, roast 168
—— broiled 168