210 THE AMERICAN MOOSE 



squares, and three or four onions sliced; add pepper 

 and salt, and a piece of butter as large as an egg. 

 Boil three hours. Add three or four potatoes, 

 quartered or sliced, in time to cook. When done 

 add two or three tablespoonfuls of flour in a pint 

 of water, stirring till it boils. For dumplings, use 

 batter as for cream of tartar biscuit, put into the 

 stew five or ten minutes before serving, according 

 to size. 



Small pieces of tender meat, too small for the 

 broiler, may be utilized in pies — made as chicken 

 pies are made — or in Hamburg steak, or in the 

 chafing dish. 



Moose Steak in Chafing Dish, — ^Take steak for 

 three. Melt a piece of butter the size of an egg 

 in a chafing dish. Put in the steak, and season 

 it; when it is seared on the outside turn it over. 

 Cook ten minutes, keeping the dish covered. Add 

 a tablespoonful of port or sherry for each person, 

 and a little currant jelly. Serve hot. 



If preferred the wine may be omitted. In this 

 case a tablespoonful of flour should be added. 

 When the flour is cooked brown in the butter, add 

 water to make a brown gravy. Dissolve in the 

 gravy a tablespoonful of currant jelly. Serve hot, 

 on toast. 



A moose liver is fifteen or eighteen Inches long. 



