rer
and more delicate than any calf's liver you ever ate. There is this
difference: a deer's liver should be parboiled in order to get rid of a
green bitter scum that will rise to the surface and which you must skim
off.

Next in order is the "back strap" and tenderloin, which is always
tender, even when fresh. The hams should be kept at least five days.
Deer-steak, to my notion, is best broiled, though occasionally it is
pleasant by way of variety to fry it. In that case a brown gravy is
made by thoroughly heating flour in the grease, and then stirring in
water. Deer-steak threaded on switches and "barbecued" over the coals
is delicious. The outside will be a little blackened, but all the
juices will be retained. To enjoy this to the utmost you should take
it in your fingers and GNAW. The only permissible implement is your
hunting-knife. Do not forget to peel and char slightly the switches on
which you thread the meat, otherwise they will impart their fresh-wood
taste.

By this time the ribs are in condition. Cut little slits between them,
and through the slits thread in and out long strips of bacon. Cut
other little gashes, and fill these gashes with onions chopped very
fine. Suspend the ribs across two stones between which you have allowed
a fire to die down to coals.

There remain now the hams, shoulders, and heart. The two former furnish
steaks. The latter you will make into a "bouillon." Here inserts
itself quite naturally the philosophy of boiling meat. It may be
stated in a paragraph.

If you want boiled meat, put it in hot water. That sets the juices.
If you want soup, put it in cold water and bring to a boil. That sets
free the juices. Remember this.

Now you start your bouillon cold. Into a kettle of water put your deer
hearts, or your fish, a chunk of pork, and some salt. Bring to a boil.
Next drop in quartered potatoes, several small whole onions, a half
cupful of rice, a can of tomatoes--if you have any. Boil slowly for an
hour or so--until things pierce easily under the fork. Add several
chunks of bread and a little flour for thickening. Boil down to about
a chowder consistency, and serve hot. It is all you will need for that
meal; and you will eat of it until there is no more.

I am supposing throughout that you know enough to use salt and pepper
when needed.

So much for your deer. The grouse you can split and fry, in which case
the brown gravy described for the fried deer-s