COOKERY FOR SPORTSMEN. 299 



One tea-spoonful of summer savory. 



One half bottle of mushroom catsup. 



One bottle of port or claret. 



One-half nutmeg grated. 



A few cloves, mace, allspice, and slices of lemon, 

 and some black pepper. 



Six pounds of sea-bass or cod, cut in slices. 



Twenty-five oysters. 



The whole to be put m a pot, covered with an 

 inch of water, cooked slowly and stirred gently. 



LiVEE. 



Pieces of deer-liver may be impaled on a red cedar 

 skewer, with a slice of pork on top, and set up round 

 a fire, near enough to cook slowly ; the pork will 

 melt and baste the rest. 



Geiddle Cak:es 



Are made by thickening flour with milk or water, 

 and adding an egg or two, together with a pinch of 

 salt. They are poured in ladlefuls on a hot griddle 

 or frying-pan that has been well greased. Pdce that 

 has been boiled and left over, or corn-meal that has 

 been scalded, may be mixed with the other articles, 

 and makes rice or Indian cakes. 



CoEN Beead. 



Two cups of Indian meal and one cup of wheat 

 flour are mixed with two tea-spoonfuls of cream of 

 tartar, to which is added one pint of sour milk or 

 of sweet milk in which one tea-spoonful of soda has 



