—=— & & &

CHIL] CON CARNE- ELK or MOOSE

MRS. TACK MACKIALL

14% GROUND MEAT A2TRSP FAT
\TRSP. FLOUR \ TBSP. CHILI POWDER:
\ TSP. SALT WC. CANNED TOMATOES.
‘fy TOP BLACK PEPPER |CAN RED KIDNEY BEANS

Vn @ CHOPPED ONION \CAN MUSHROOMS

| TASP. WORCESTERSHIRE SAUCE

SPRINKLE MEAT WITH FLOUR AND SALT, COMBINE
WITH ONION AND FRY IN FAT UNTIL WELL
DROWNED. ADD REMAINING INGREDIENTS AND
SimMMER UNTIL MEAT 195 TENDER.

CREAMED PHEASANT or GROUSE

MRS. DOROTHY CLEMENT
ao ¢ COLD COOKED PHEASANT OR GROUSE.

V4 0. BUTTER \ TSP. SALT |
b TROP. FLOUR V4 TSP NUTMEG
\Ync. CHICKEN STOCK . EGG YOLKS

\ - 402 CAN Mushrooms 2 ¢. CREAM.

CuT MEAT INTO SMALL PIECES. MELT BUTTER IN
Top OF DOUBLE BOILER, STIR IN FLOUR. GRADUALLY
ADD STOCK AND ‘aC LIQUID FROM MUSHROOMS.
COOK AND STIR UNTIL THICKENED. ADD MEAT,
MUSHROOMS, SALT, NUTMEG, HEAT THOROUGHLY.
BEAT YOLKS SLIGHTLY AND MIX WITH CREAM.
ADD TO SAUCE AND STIR UNTIL YOLKS COOK.
SERVE WITH RICE.

BROILED CANVAS-BACK DUCK

REMOVE BREAST SECTIONS OF DUCK. RUB WITH
SALT, PEPPER AND SALT PORK DRIPPINGS, BROIL
lO-1S MINS. BASTE FREQUENTLY. SERVE WITH
DRAWN BUTTER SAUCE, TuUICE Ya LEMON AND
CHOPPED PARSLEY.