A game dinner with a small group, perhaps at a hunting lodge, can be an unforgettable event. The proper preparation of a game dish requires quite a bit of experties in the art of cooking, but a successful result is sure to bring high praise to the cook. Here is an old recipe:

Combine: 1 Twig marjoram, 5 rosemary leaves, 1/2 tsp mustard seeds, 5 juniper berries, 3 pcs. Of orange peel, 6 whole allspice, 2 or 3 bay leafs, one piece of ginger, 3 whole cloves, 1 piece of chilie, 2 pinches of savory, 10 whole peppercorns, a few pine needles, a twig of thime. Add one carrot, chopped, a piece of celery, chopped, and some parsley. Cover with a small amount of water, bring to the boil, reduce heat and simmer until tender.

Force mixture through sieve, add a little white wine and some brandy. Cut meat approximatel one to one and a half pounds, such as rabbit, duck, or venison, into serving size pieces and pour marinade over. Refrigerate for several hours. Then cut about a quarter of a pound of lean salt pork into small pieces, and saute with the drained meat until browned. Add a little fat to the skillet first. Dust with flower, stir until coated, add marinade, and simmer until tender. Before serving, combine two tablespoons of sour cream with one egg yolk, add to dish and season to taste with salt. As an accompaniment, we recommend dumplings made of bread or potato, or noodles.

Fried apple rings and lingonberry preserves. Serve and collect your applause.