342 COOKERY FOR SPORTSMEN. 



TOUGH MEAT. 



Scalding vinegar may be poured over tough meat, 

 which is left to stand over night ; next day the meat 

 is to be cut into small pieces and stewed with season- 

 ing, and a few slices of potatoe and carrot. 



VEGETABLES 



Must be placed in boiling water with a pinch of 

 salt, and are done when they sink ; they must be 

 taken up immediately. 



WATER SOUCHY 



Is made by stewing fish cut into small pieces with 

 chopped parsley and onions, and some pepper and 

 salt. It may be poured over toast and thickened 

 with flour and butter. 



POTTED FISH. 



Small fish, cleaned and seasoned, and placed with 

 a little mace in a pot lined with paper, are covered 

 with melted butter, pressed down, and baked four 

 hours with a weight on them. 



BOILED SALMON. 



Bleed the fish the moment it is taken by cutting 

 its gills, and across its sides, in a slanting direction 

 at every two inches. Hold it by the tail for a few 

 minutes in the stream, moving it so as to encourage 

 the flow of blood. Put the pot, filled with cold 

 spring water, on a brave fire, so that it may heat 

 while you are cleaning and scaling the fish. Divide 



