of bacon about two and a half inches square. On each shce of bacon put a teaspoonful of the game mixture. Wrap it up in the bacor. in the shape of a cork, closing the ends well. Have ready a pan of frying fat ; dip each roll in frying batter, then drop it into the fat when a faint bluish smoke rises from it, and fry it a golden brown. Drain the rolls well on paper. Arrange them on a lace paper, and garnish with fried parsley. For the frying batter : Quarter of a pound of flour. Quarter of a pint of tepid water. One tablespoonful of salad-oil or melted dripping. The white of two eggs. Quarter of a teaspoonful of salt. Mix to- gether the flour and salt, add the oil to the water, and stir these gradually and smoothly into the flour. Whisk the whites of the eggs very stiffly, and j ust at the last stir them lightly into the batter. ROAST SNIPE (In season October to March) Required : Two snipe. Two slices of fat bacon. Two slices of hot buttered toast. Red-currant jelly. Half a lemon. Some strong gravy. These birds, like woodcock, are never " drawn " — that is, they do not have the insides removed. They are trussed through the top of the wings and legs with their long beak in place of skewers. Brush each bird over with a little warmed butter ; tie a slice of bacon over the breast of each, having first made a few slits in it to prevent it curling up. Roast the birds either before a clear fire or in a quick oven for about ten to fifteen minutes, according to their size ; keep them well basted. Place the toast under the birds while they are cooking to catch the " trail." Five minutes before the birds are finished remove the bacon, dredge the breasts of the birds with flour, and baste them well. Put the slices of toast on a hot dish, place a bird on each, garnish the dish with a few sprigs of watercress. Hand with them a tureen of good gravy, a dish of red-currant jelly, and slices of lemon. N.B. — Woodcock and plover are cooked in the same way. SALMI OF BLACKGAME (In ssason August to December) Required : Blackgame. Six ounces of ham. Two shallots or onions. 255 KITCHEN AND COOKERY A bunch of parsley and herbs Three cloves. Three peppercorns. The juice of half a lemon. A small piece of glaze. Half a teaspoonful of red-currant or rowan jelly. Salt and pepper. Half roast the birds, then cut them into large joints. Pound the livers and hearts in a mortar. Cut the ham into dice, put it in a saucepan with the sliced shallots, the bunch of herbs and spice ; fry them until the ham and shallots are a pale brown, then shake in the flour, and brown that also. Pour in the stock, and stir it until it boils ; then put in the pieces of game, the glaze, jelly, strained lemon - juice, and a little seasoning. Cover the pan, and let its contents simmer gent- ly for about half an hour, or until the birds feel tender. Arrange the pieces on a hot dish, strain the sauce over, and garnish Kromeskies of game the dish with sippets of fried bread or toast. N.B. — If liked, remains of cold roast birds may be used instead of cooking fresh ones. HASHED VENISON Required : One pound of cooked venison. One pint of good brown sauce. One tablespoonful of red currant, rowan, or cranberry jelly. A piece of glaze the size of a walnut Salt and pepper. A glass of port wine. Cut the meat into thin slices. Put the sauce in a stewpan with the jelly, glaze, and wine. Bring these slowly to boiling point, then let the sauce cool slightly. Next put in the slices of meat and let them heat through very gently in the sauce — they will probably take from fifteen to twenty minutes. Be very careful that the sauce does not boil, or the meat will become tough. Arrange the slices on a hot dish, season the sauce carefully, pour it over, and hand round red currant or rowan jelly.
