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chopped parsley, ¼ of a teaspoonful of powdered sage, ¼ of a teaspoonful of mixed herbs, ½ a teaspoonful of grated lemon-rind, ¼ of a teaspoonful of grated nutmeg, salt and pepper, ½ a pint of gravy or stock, sufficiently strong to form a jelly when cold.

Method.—Cut the meat into dice, using more or less of the fat, according to taste. Add to it the parsley, sage, herbs, lemon-rind, nutmeg, and a liberal seasoning of salt and pepper, and mix well together. Press tightly into a mould, fill up with gravy, and bake about 1¼ hours in a moderate oven. When cold, turn out of the mould and garnish with parsley.

Time.—About 1½ hours. Average Cost, 1s. 3d. in addition to the stock. Sufficient for 5 persons.

English Mode of Hunting and Indian Pig-Sticking.—Wild boar hunting is a sport of great antiquity, affording the highest interest and excitement. The kings of Assyria are depicted on the sculptured tablets of the Palace of Nineveh engaged in this royal pastime. The Greeks were passionately attached to this sport, and although the Romans do not appear to have been addicted to hunting, wild boar fights formed part of their gladiatorial shows in the amphitheatre. In France, Britain and Germany, from early times, the boar hunt was a favourite pastime of royalty and the nobility. The hunter was armed only with a boar-spear, about four feet in length, the ash staff protected with plates of steel, and terminating in a long narrow, and very sharp blade, and a hunting-knife or hanger. Thus equipped the hunter encountered his foe face to face, as the boar, with erect tail depressed head, and flaming eyes, charged the hunter with his tusks. But, expert as the hunter might be, the boar would sometimes seize the spear in his formidable teeth and crush it like a reed, or, coming full tilt against his assailant, by his momentum and weight hurl him to the ground, and with his sharp tusks rip up with a terrible gash the leg or side of the hunter, before the latter had time to draw and use his knife. At other times the boar would suddenly swerve from his charge, and doubling on his opponent, attack him in the rear. From his speed, great weight, and savage temper, the wild boar is always a dangerous antagonist, and great courage, coolness and agility are requisite on the part of the hunter. Boar hunting has been for some centuries obsolete in Britain, but is still carried on in the extensive forests of Germany and Austria. The Continental sportsman rides to the chase in a cavalcade with music and boar-dogs. The boar-dog is a small hound or mastiff, and is trained to attack the boar, harassing him until he is wearied out, when the huntsman rides up and despatches the boar with his lance. In India, especially in Bengal, the sport is engaged in by English officers and other European sportsmen, and is of a very exciting character, as the boar which inhabits the cane-brakes and jungles is a formidable foe. The hunters mounted on small, active horses, and armed only with long lances, ride at early daybreak to the skirts of the jungle, and having sent in their attendants to beat the cover, wait until their tusked antagonist comes crashing from among the canes, when chase is immediately given, and he is overtaken and transfixed with the lance. The boar, however, frequently turns to bay, with the result that the hunters and their horses are dangerously wounded.

1101.—PORK CUTLETS OR CHOPS. (Fr.Côtelettes de Porc.)

Ingredients.—6 or 7 small lean chops, 1½ ozs. of butter. 1 large onion cut into dice, 2 sheets of gelatine, a few drops of liquid caramel, salt and pepper, tomato No. 281 or apple sauce No. 316.

Method.—Trim the chops into a good shape, and remove the greater part of the fat. Put any bones, lean trimmings, and the onion into a stewpan with barely sufficient water to cover them, and boil gently for at least 1 hour. Heat the butter in a sauté- or frying pan, and fry the chops slowly, to cook them thoroughly. In the meantime, strain the gravy, skim off the fat, rub the onion through a fine sieve, replace in the stewpan with the gelatine, which is intended to give it consistency, but when convenient may be replaced with glaze, which improves the flavour. Season to taste, and brighten the colour by adding a few drops of liquid caramel. Arrange the cutlets in a close circle