mi of Duck or Game.=

INGREDIENTS.

Pieces of game.
1/3 a cup, each, of butter and flour.
1 tablespoonful, each, of carrot and onion slices.
2 cups of rich brown stock, highly seasoned.
1/4 a cup of madeira.
1 cup of peas or flageolets, cooked.

_Method._--Cook the butter, onion and carrot in the blazer until well
browned. Skim out the onion and carrot and add the flour, pepper and
salt. Add the stock. As soon as the sauce is cooked, add the madeira,
the pieces of game, and the peas or flageolets. Serve as soon as the
meat is hot.

=Salmi of Duck, No. 2.=

INGREDIENTS.

1 pint of thin slices of duck.
2 tablespoonfuls, each, of butter and flour.
1 pint of brown stock.
1 tablespoonful of catsup.
10 or 15 drops of onion juice.
1 teaspoonful of lemon juice.
6 mushrooms, cut in pieces.
1 tablespoonful of currant jelly.
Salt and pepper to taste.

_Method._--Brown the butter and make a sauce with the flour, seasoning
and stock. Add the duck and mushrooms, simmer twenty minutes, add the
currant jelly, and garnish with croutons.

=Sweetbreads Sauted.=

Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with
salt, pepper and flour; or season with salt and pepper, and
egg-and-bread-crumb them. Saute in the blazer in hot olive oil, or
butter, until nicely browned on both sides. Serve with French peas or
tomato sauce.

=Chicken with Mushrooms.=

Melt one-fourth a cup of butter in the blazer; add six mushroom caps,
peeled and sliced, and cook slowly, with a teaspoonful of grated onion,
about six minutes; add two tablespoonfuls of flour, stir until smooth,
then add one cup of cream, stock or milk, pepper and salt, and a few
grains of mace. When the sauce boils, stir in one pint of chicken,
finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may
be served in the same manner.

=Chopped Beef.=

Chop half a pound of raw beef, from the tender part of the round, very
fine. Rub the bottom of the hot blazer with butter, put in the meat with
one teaspoonful of grated onion, stir, and cook four or five minutes;
add two tablespoonfuls of butter, salt and pepper, and serve at once.
This is good with bread, but better with baked potatoes. A pound of beef
may be cooked at one time in a chafing-dish of good size, and the grated
onion increase