Miroton à la Chasseur.—Make a good sauce with an ounce or two of brown roux, and half a pint of brown stock. When this is well blended stir into it a glass of port wine, a teaspoonful of walnut or mushroom ketchup, and a teaspoonful of made mustard; have ready some wedge-shaped pieces of underdone brown meat (game or venison are the originals of this dish, but good hill or moor mutton makes a delicious dish), and heat these in this sauce; when hot, dish the meat neatly in a circle, pour the thickened sauce in the centre, and serve garnished with bunches of mixed pickle.