THE WILD REINDEER OF NORWAY. Fit 
of the red deer, but is somewhat darker in colour; it 
should be soaked for twelve hours previously to being 
roasted or baked, in vinegar and water. Unless it 
is well larded it will eat somewhat dry, and it should 
be served up with a sauce made of sour ‘cream. 
I have never eaten better sauces than those made by 
Norwegian cooks. Our English game would, in my 
opinion, be much improved by them. The following is 
the receipt of the sauce with which they serve up all 
sorts of game, and it cannot be too strongly re- 
commended :— 
RECEIPT FOR SAUCE USED WITH GAME, &c.—Game in 
Norway is always baked in an iron saucepan over a hot 
plate ; a lump of butter is put im with it, and, when 
this has melted, about a tablespoon of water is added. 
It must be constantly stirred, and more water added as 
required. When the bird, or whatever it be, is done, 
the gravy is poured into a clean frying-pan, then one 
or two tablespoonfuls of sow cream are added, and the 
whole stirred about till it boils; it is seasoned with 
pepper and salt to taste. Sour cream is preferable to 
sweet cream. Game, &c., should always be well 
larded. 
When the rutting season approaches (about the 
middle of September), the flesh of the bucks begins 
to have a strong and unpleasant flavour. That of the 
does is, however, eatable till over Christmas. Young 
