lard;
and the young ones are called flappers. The time to try to find
a brood of these is about the month of July, among the rushes of
the deepest and most retired parts of some brook or stream,
where, if the old bird is sprung, it may be taken as a certainty
that its brood is not far off. When once found, flappers are
easily killed, as they attain their full growth before their
wings are fledged. Consequently, the sport is more like hunting
water-rats than shooting birds. When the flappers take wing,
they assume the name of wild ducks, and about the month of
August repair to the corn-fields, where they remain until they
are disturbed by the harvest-people. They then frequent the
rivers pretty early in the evening, and give excellent sport to
those who have patience to wait for them. In order to know a
wild duck, it is necessary only to look at the claws, which
should be black.

HASHED GAME (Cold Meat Cookery).

1023. INGREDIENTS.--The remains of cold game, 1 onion stuck with 3
cloves, a few whole peppers, a strip of lemon-peel, salt to taste,
thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of
lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock.

_Mode_.--Cut the remains of cold game into joints, reserve the best
pieces, and the inferior ones and trimmings put into a stewpan with the
onion, pepper, lemon-peel, salt, and water or weak stock; stew these for
about an hour, and strain the gravy; thicken it with butter and flour;
add the wine, lemon-juice, and ketchup; lay in the pieces of game, and
let them gradually warm through by the side of the fire; do not allow it
to boil, or the game will be hard. When on the point of simmering,
serve, and garnish the dish with sippets of toasted bread.

_Time_.--Altogether 1-1/4 hour.

_Seasonable_ from August to March.

_Note_.--Any kind of game may be hashed by the above recipe, and the
flavour may be varied by adding flavoured vinegars, curvy powder, &c.;
but we cannot recommend these latter ingredients, as a dish of game
should really have a gamy taste; and if too many sauces, essences, &c.,
are added to the gravy, they quite overpower and destroy the flavour the
dish should possess.

GROUSE PIE.

1024. INGREDIENTS.--Grouse; cayenne, salt, and pepper to taste; 1 lb. of
rump-steak, 1/2 pint of well-seasoned broth, puff paste.

_Mode_.--Line the bottom of a pie-dish w