Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Salmi of Game

1 cup brown sauce 6 mushrooms 1 cup cooked duck Salt and pepper 1 teaspoon catsup 1/4 teaspoon lemon juice 1/4 teaspoon onion juice Stir the game and mushrooms into the orown sauce and cook until thoroughly heated. When ready to serve add catsup, onion and lemon and season with salt and pepper.

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