Preparation: The pheasants are cleaned, dressed and fried in oven for 20 minutes with ⅛ lb. of butter. The meat is then removed from the bones and a good qt. of broth is made from the latter, seasoned with Madeira, salt, lemon juice. The champignons are quartered and the truffles sliced; liver, heart, gizzard chopped fine, the rolls, salt, pepper, and yolk of egg stirred in. The onions are cooked a little in the drippings and the whole mixture added and stewed a little while. The whites of eggs are beaten and stirred into the mixture after it has cooled. Now butter your dish and put in one-half of the giblet filling as the bottom layer, then one layer of meat, then champignons and truffles, and so on until all the meat, champignons and truffles have been used. The broth is poured over the whole, the other half of the giblet filling put on the top and it is now baked in the oven for 1¼ hours. Serve it in the dish or casserole. No. 38—RED GROUSE AND GUINEA HEN. Quantity for 6 Persons. 3 red grouse or 3 guinea hens ⅛ lb. of butter Salt ½ pt. of cream 1½ tbsps. of flour 1 cupful of water Bacon slices to tie across the breast Preparation: The preparation is the same as No. 33, Pheasant. It also requires 1 to 1½ hours for cooking. Remarks: Grouse gets very tender when kept in buttermilk over night. No. 39—GROUSE PIE. Quantity for 14 Persons. 3 red grouse Buttermilk ⅛ lb. of butter Salt Pie Filling. ¾ lb. beef with bones ¾ lb. lean pork 1 small can of truffles 1 pt. can champignons 5 soaked rolls 4 eggs 3 tbsps. of butter Juice of ½ lemon 1 tsp. of grated onions 1 glass Madeira Salt 1 pinch of pepper Preparation: The grouse must be well hung; dress, salt and bake in hot oven with ⅛ lb. of butter for one hour, basting frequently. If buttermilk is to be obtained, put the grouse in buttermilk for 24 hours before baking. After frying, cut off the breasts and divide them into ⅛ths. The other meat is cut from the bones and chopped fine, also the beef and pork. The soaked rolls are sautéed or dry fried in 3 tablespoonfuls of butter and 4 eggs stirred into them. Now add grouse meat, beef, pork, salt, pepper, juice of ½ lemon, 1 wineglassful of Madeira, 1 teaspoonful of grated onion and mix well. The bones of the birds and beef are put on the fire with the champignon and truffle juice and boiled down to ½ qt. of broth, half of which is stirred into the filling. Butter your dish or casserole and after lining it with paste, put in a layer of filling, then one of meat, strewing on some chopped champignons and truffles. Pour in the other ½ of the broth, cover with paste and bake in oven 1¼ hours to a nice brown color. Serve with a Madeira gravy. The paste is made by mixing lightly ¼ lb. of flour with ¼ lb. of cold butter, ½ glassful of cold water and 1 teaspoonful of brandy, then rolled out.