21.--Jewish Goose Greeben.

Cut all the fat from the goose into small pieces and cook in a skillet
with 1 cup of cold water. Let cook uncovered until the water has
evaporated; then fry until brown. Sprinkle with salt and serve hot.


22.--French Venison Pie.

Cut venison in very small pieces and stew, highly seasoned, until
tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill
with the venison. Add a glass of port wine, a pinch of cloves and mace
to the sauce and bits of butter rolled in flour. Pour the sauce over
the venison and cover with the paste. Rub the top with a beaten egg
and let bake until done.


23.--Belgian Broiled Quail.

Select fat quails. Rub with salt, pepper and butter and tie a very
thin strip of bacon around the body of each quail. Place on a broiler
over a slow fire; let broil twenty minutes until done. Remove the
bacon. Have ready buttered toast. Place the birds on the toast, pour
over some melted butter, chopped parsley and lemon-juice. Serve hot.


24.--Vienna Roast Beef.

Season a rib-roast of beef with salt, pepper and ginger and rub with