round a china raised pie mould. Fill in with fillets of grouse, pheasant, partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs, button mushrooms, pistachio nuts, truffles, and pâté de foie gras; cover in with more of the mince, then put a paste on the top for cooking it in. Bake from two and a half to three hours. Remove the paste and fill the mould up with clarified meat jelly, partly cold; let this set. Ornament the top with chopped aspic and alternate slices of lemon and cucumber round. Croûtons of red and yellow aspic should be arranged at the base of the mould.

Game Rissoles au Poulet à la Carême.

Roll out very thin three-quarters of a pound of Brioche paste. Place upon it, two inches from the edge, minced fowl or game, prepared as for croquets, and rolled up between two teaspoons in balls the size of a nutmeg. Place these an inch from each other; egg the paste all round and fold the edge of it over the balls of mince. Press it firmly down, and with a paste stamp two inches wide cut the rissoles, keeping the mince balls exactly in the centre of each. Lay them on a hot tin that the paste may rise and fry them in lard not too hot, turning them with a skewer. They will become quite round. When of a good golden colour drain them and serve directly, and dish up in a pyramid.

Salad of Game à la Francatelli.

Boil eight eggs hard; shell them, and cut a thin slice off the bottom of each, cut each into four lengthwise. Make a very thin flat border of butter about one inch from the edge of the dish the salad is to be served on, fix the pieces of egg upright close to each other, the yolk outside, or alternately the white and yolk, lay in the centre a layer of fresh salad, and, having cut a freshly roasted young grouse into eight or ten pieces, prepare a sauce as follows: Put a spoonful of eschalots finely chopped in a basin, one ditto of castor sugar, the yolk of one egg, a teaspoonful of chopped parsley, tarragon, and chervil, and a little salt. Mix in by degrees four spoonfuls of oil and two of white vinegar. When well mixed put it on ice, and when ready to serve up whip a gill of cream, which lightly mix with it. Then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, sauce over, and serve. The eggs can be ornamented with a little dot of radish or beetroot on the point. Anchovy and gherkin, cut into small diamonds, may be placed between.

Grouse in Aspic.

Roast a brace of grouse, and skin them, and mask them with brown sauce in which aspic has been mixed. Cut some pistachio kernels into pretty shapes and ornament the birds. Take a large square tin mould (a baking tin will do), pour in a layer of pale aspic, and when it is all but cold place the grouse on it breast downward, one turned one way and one the other, then gradually fill it up with the aspic, and put on ice. Turn out and decorate the base with chopped aspic, truffles, parsley, and tomatoes.

Croustades of Grouse à la Diable.

Cut some fillets of grouse into cutlet shapes, also some slices of fried bread; sprinkle the latter with grated Parmesan cheese. Put the fillets of grouse on the cheesed bread. Mask them with a purée of tomatoes and a tiny dust of cayenne, then add a little more grated Parmesan, a little parsley, some breadcrumbs, and little pieces of butter. Salamander over and serve hot.

Grouse à l'Ecossaise.

Take a brace of grouse; put three ounces of good dripping or butter inside each, but not in the crop. Put them down to roast, and baste till cooked. Have a slice of toast in the pan under them just before they are cooked. Parboil the liver, pound with butter, salt, and cayenne, and spread it on the toast.

Grouse à la Financière.

Take a brace of grouse; boil the livers for a few minutes, and pound them in a mortar with three ounces of butter, a little salt, pepper, a grate of nutmeg, one tablespoonful of breadcrumbs, and three or four mushrooms. Stuff the grouse with this, truss and roast them, and baste plentifully. Take some sauce espagnole, add a few mushrooms and a dust of cayenne. Let all boil up together and serve with the grouse.

Friantine of Grouse.

Cut with two cutters, one larger than the other, twelve thin flat pieces of pastry, put on the centre of the largest a tablespoonful of quenelle meat and spread it out; in the centre of this put a tablespoonful of the breast of a grouse, cut up with two ounces of lean ham. Mix well and put it into a stewpan with three-quarters of a pint of white cream sauce. Warm up and let it get cold. Cover this with the smaller sized pieces of pastry, having wetted the inside of each with yolk of egg to make them adhere to the lowest pastry, press down tightly with the smallest cutters, and cut the bottom pastry to the size of the smaller cutter. Egg and breadcrumb. Arrange them in a frying basket and fry in boiling lard a nice brown. Serve garnished with fried parsley.

Grouse Kromesquis.

Take the remains of cold grouse and mince it very fine. Mix with it a couple of tablespoonfuls of grated ham or tongue. Divide into small sausage shapes, dip each in batter, fry a pale golden colour and serve very hot, garnished with crisped parsley.

Grouse Marinaded.

German Recipe.

Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft cloth. Mince an onion; take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar. Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them. Stuff the birds with turkey forcemeat and lard the breasts. Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.

Grouse au Naturel.

Grouse should be wiped inside, but never washed. Have a brisk fire, and when the bird is trussed, place it before a brisk fire, and before it is taken down the breast should be basted with a little butter, and frothed and browned before it is sent up. A good sized grouse requires nearly three-quarters of an hour to cook it. Serve fried breadcrumbs and bread sauce with grouse.

Grouse Pie.

Take two or three grouse, cut off the wings and legs, and tuck the drumsticks in through a slit in the thigh; singe the birds; split them in halves; season them with pepper and salt. Place some pieces of very tender beefsteak at the bottom of a pie dish, add chopped mushrooms, parsley, shalot, and two teaspoonfuls of chutnee sauce, and sprinkle over the steak. Place the halves of the grouse neatly on the top; add a little more seasoning; moisten with sufficient gravy made from the necks, legs, and wings. Cover with puff paste, and bake for about an hour and a half.

Pressed Grouse.

Boil a brace of grouse till very tender; season, and then take away all the meat and pull it out very fine, removing all skin. Add to the liquor in which they were boiled a tablespoonful of gelatine for each three pounds of grouse, and keep stirring it in the boiling liquor till it is quite dissolved; place the grouse in a deep tin basin, and pour the liquor over it whilst hot; stir it well, so that the meat may become thoroughly saturated with the liquor, then turn a plate over it, put on a heavy weight, let it get cold, and turn out. It may be made ornamental by boiling eggs hard, halving them, and putting the flat side on