ing of skin and gristle.
If there is rich gravy left, put it into a skillet, and cook tender in
it, half a dozen sliced tomatoes, three shredded green peppers, a small
sliced onion, and a cupful of raw potato cubes. Lacking gravy, cook in
butter or bacon fat, and season to taste--gravy requires less seasoning
than plain fat. Add the meat, pour in a cup of boiling water, stir all
well together, and cook for five minutes. Serve in a hot dish lined with
thin toast. Fine for breakfast, or a very late supper.

_Rabbit or Squirrel Smothered_: Leave whole, rub over with fat, season
highly, lay in a pan or skillet, with slices of bacon, add a cup of hot
water, cover close, set over the fire, and simmer until tender.
Uncover, and brown in the gravy, adding a little Cayenne vinegar at the
very last.

_Rabbit or Squirrel Barbecued_: Leave whole, skewer flat, grease all
over, lay on rack in pan, and roast in hot oven, basting every five
minutes with hot salt water. When crisp, take up and serve with the
sauce directed for barbecued lamb.

_Quail_: Smother quail the same as rabbits. I like them better halved,
and fried crisp and quickly, in deep hot bacon fat. But to make the most
of them, a pie's the thing. The crust must be rich and rolled a
quarter-inch thick. Put in the birds whole, seasoning them well inside
and out, with salt and black pepper. Put in also generous lumps of
butter rolled in flour, slices of fat bacon, strips of crust an inch
wide and three inches long, a little minced onion, celery or shredded
green pepper if the flavors are approved, and a tiny pod of Cayenne
pepper. Pour in cold water till it stands half way up the birds. Be sure
the cover-crust is plenty big--pinch it down tight, prick and make a
cross-cut at the center into which a tubelet of paper must be thrust to
prevent the gravy's boiling over. Bake three-quarters of an hour, in a
hot oven. Take up, and serve very hot. A gill of hot cream poured in
through a funnel after taking up suits some palates--mine is not among
them. Other folks like a wineglass of sherry made very hot.

_Wild Duck_: If likely to be fishy, soak an hour in vinegar and water
made very salt, and roast with an onion inside stuck very full of
cloves. Season inside and out, rub over with fat or butter, and roast in
quick heat, to the degree required. Ducks or geese mild in flavor should
be roasted with a tart apple stuck with cloves inside, also a mild
onion. Rub over with fat, se