How to Cook Game in One Hundred Different Ways. By
Georgiana Hill. (Routledge.)—There is a sublimity about many of Miss Hill's aphorism& which, however fully we may recognize their truth, makes us feel pain- fully the want of sufficient experience to test them practically. We do- not for a moment dispute that "cold roasted pheasant and chutney sauce form a delicious dish for breakfasts and luncheons." We are firmly convinced that "truffles may be advantageously introduced in all game pies when they can be procured." We wish we could make all who- cater for us believe that in the case of roasted partridges, "rightly, to look well, there should be a leash [three birds] in the dish." But we cannot have either cold pheasant, or truffles, or three partridges as often as we like, and we are afraid many seasons will pass before we have tried all Miss Hill's receipts. Considering how delicious cold pheasants are, it seems almost unnecessary to tempt us still further by descriptions of salmis and marinades, and croquettes and galantines, and salads of pheasant ; by pulled and devilled and braised and stewed pheasants, by pheasants ti la Perigueux and It l'Indienne, en papillotes and It l'Otouffade.. But Miss Hill does her work so well and so pleasantly that we cannot. wonder at her exaggerating her resources. Does she not go a little out- of her way when she tells us how to pot grouse, partridges, and wood- cocks ? The process is only too familiar to those sportsmen who can't- hit the birds on the wing.
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