Required: Four tablespoonfuls of any kind of chopped, cooked game. Half a teaspoonful of chopped shallot or onion. Two tablespoonfuls of brown sauce. Thin slices of bacon. Frying batter. Frying fat. Put the chopped game, onion, and sauce, in a small saucepan. Cut some thin slices of bacon about two and a half inches square. On each slice of bacon put a teaspoonful of the game mixture. Wrap it up in the bacor. in the shape of a cork, closing the ends well. Have ready a pan of frying fat; dip each roll in frying batter, then drop it into the fat when a faint bluish smoke rises from it, and fry it a golden brown. Drain the rolls well on paper. Arrange them on a lace paper, and garnish with fried parsley.

For the frying batter:

Quarter of a pound of flour.

Quarter of a pint of tepid water.

One tablespoonful of salad-oil or melted dripping.

The white of two eggs.

Quarter of a teaspoonful of salt.

Mix to-gether the flour and salt, add the oil to the water, and stir these gradually and smoothly into the flour. Whisk the whites of the eggs very stiffly, and just at the last stir them lightly into the batter.