THE WILD REINDEER OF NORVVAf. Ill 



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 : 



EECEIPT FOB 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 in 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 sour 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 



