If there is too much drippings left, take some out, stir in the flour, brown a few minutes, then add all the ingredients and cook well, pour it over the steak, serve immediately. No. 11—COLD GAME PIE. Made From Deer, Doe, Boar or Rabbit Meat. A good way to utilize the remnants of game roasts. Quantity for 6 Persons. 2 lbs. fried or roasted game ¼ lb. of butter Salt 1 pinch of pepper 2 soaked rolls 1 tsp. of grated onion ¼ lb. of truffles, sliced 4 eggs ¼ lb. finely chopped sardines 2 soaked rolls Some butter for the dish ¼ lb. finely grated Parmesan cheese Preparation: The meat is chopped or ground very fine. The butter is melted—add to it the rolls, chopped sardines (from which the bones have been removed) and onions, one whole egg and 3 yolks of eggs. This mixture is stirred on the stove and left to stew until dry. After cooling it off, add the chopped meat, salt and pepper. Press the whole through a sieve so there will be no chunks or pieces. Into this mass stir the truffle slices, the beaten whites of eggs, and the Parmesan cheese. Fill a buttered dish or casserole with this mixture, cover it, set it in a steamer over a kettle of boiling water and boil 1½ hours. After cooling, turn it out on a platter, garnish the platter with prepared lettuce. This makes a fine dish for an evening dinner. Remarks: This pie may also be served hot; then serve a game gravy or herb gravy with it. No. 12—GAME RAGOUT MADE FROM REMNANTS. Quantity for 6 Persons. 1½ lbs. cold game remnants, either deer, doe, rabbit or wild boar meat ⅛ lb. of bacon 1 tbsp. of butter 2½ tbsps. of flour 1½ tbsps. of lemon juice 1 small onion Salt 1 pinch of pepper 1 pt. bouillon, boiled from the bones ½ cup sour or sweet cream 2 vinegar or dill pickles, sliced Preparation: The meat is cut from the bones in nice, equal pieces. The bones are brought to boil in 2 qts. of cold water and boiled down to 1 pt. of broth or bouillon. Cut the bacon into cubes and brown it in the butter, onion slices and flour and add the bouillon. If you have left over game gravy, add that too, season with salt, pepper, lemon juice and cream and cook slowly for 20 minutes, then strain and cut the pickles into it. Put the meat pieces into this gravy and let it get hot, but do not cook or the meat will get tough. The gravy must be smooth. After heating, serve at once. Remarks: If you wish to have the ragout very fine, omit the pickles and take truffles or champignons instead. No. 13—LEG OR SADDLE OF WILD BOAR. Quantity for 14–18 Persons. 10–14 lbs. of wild boar meat For Pickling. 5 qts. of vinegar 10 pepper-corns 1 doz. juniper berries 1 large onion, sliced 3 cloves For Frying. 1 bottle of red wine Salt 1 qt. of bouillon To Cover the Roast. 1 lb. grated rye bread ½ lb. of butter 3 tbsps. of sugar 4 pulverized cloves For the Gravy. 3 tbsps. of flour mixed with some water 1 tsp. of meat extract