Venison steak
Grease your gridiron thoroughly before laying your steak upon it. Broil the steak, turning frequently over the fire of clear coals. As it is better rare, do not cook the venison too long. When done lay the meat upon a hot platter, put upon it several spoonfuls of butter and a little currant jelly, cover and set in the oven long enough to melt the butter and to soften the jelly, then send immediately to the table.
Broiled quails and woodcock
Clean and split down the back. Wash carefully and dry inside and out with a clean cloth. Leave on ice half an hour and broil over a clear hot fire. Dish, pepper and salt, put a piece of butter upon, and lay under each bird a round of delicate toast.
Small birds
Can be cooked in the same way.
Breakfast stew of squirrels
Clean and joint a pair of large gray squirrels; lay in vinegar and water for an hour; wipe dry and brown them slightly in pork fat in which a sliced onion has been fried. Pack the squirrels in a pot, pour over them the fat and onion from the frying-pan and a cup of weak stock. Cover closely and simmer until tender. Season with pepper, celery salt and kitchen bouquet; thicken with browned flour rubbed to a paste with butter, boil up and serve. Stew the squirrels tender overnight, seasoning and thickening the gravy when you warm them up in the morning.