COOKERY FOR SPORTSMEN. 303 



Feank Forester's Puj^tch. 



The rind of a dozen lemons, two tumblerfuls of 

 finely powdered sugar, three pmts of pale cognac, 

 two quarts of cold, strong, green tea, stramed clear, 

 two flasks of Curasao, abundance of ice, and a half 

 dozen of champagne. This is an admirable liquor, 

 even without the champagne. 



Venison Stew. 



Make a sauce by melting a lump of butter with 

 two mustard-spoonfuls of mustard, two table-spoon 

 fills of mushroom catsup, and one of sauce, mango 

 sauce being the best ; add the juice of half a lemon, 

 one wine glass of sherry, and one of claret. Heat 

 the mixture as hot as possible, and rub in two table- 

 spoonfuls of currant jelly till the whole is perfectly 

 smooth; then take the venison cut in steaks, and 

 previously either roasted or broiled, and warm it 

 thoroughly in the sauce to which the juice of the 

 meat, if any, has been added. Cold meat is redeemed 

 by this process. 



And now my friends, if you are ever fortunate 

 enough to have the Superior Fishing I have de- 

 scribed, or if the author's good-will may avail even 

 better, and, after the delight and triumph of success, 

 the well-earned prize is brought up properly upon 

 the table, either in the rough woods or the elegant 

 dining-room, and is flanked by such appropriate 

 dishes as circumstances permit, and laid to rest in the 



