Vegetables Season at www.japanese-home-gardens.com

First brown the outside of the meat in a very strong-saucepan. If the meat is very lean, e.g. topside of beef, use 1-2 oz. fat. Remove the meat from the pan on to a plate. If more than 1 oz. of fat remains, remove this too. Put a thick layer of vegetables season— whole potatoes, carrots, turnips, onions—into the pan. Add enough water or stock to come a good half way up the vegetables season, season. Put the meat on top of the vegetables season. Now cover with a tightly-fitting lid; if the lid does not fit well, put a piece of foil under this, for it is essential that the pan does not boil dry. When cutlets or chops are roasted instead of being fried or grilled they need less attention for they do not need turning. The bone may be removed from the meat so this may be rolled neatly to form a round (often called a noisette).

Animal food—Give chopped raw meat, any available insects, meal worms, and raw or cooked eggs. Green food—Important; give fresh vegetables season in season, such as green peas, fresh corn, fresh spinach; give those pet seems to like best. Nuts—For jays; in winter; give in shell; jays can crack them. Corn—For crows; give fresh green corn in season; at other times, soak dry corn in water to soften. Fruits—Give any pet likes, in season, especially melons. Water—Must be fresh, clean, always available; use water bottle; wash daily.

Bring to the boil, stir well and season. Cover and simmer for 1 hour. Strain off the liquid—rub the vegetables season and any tiny pieces of game through a sieve—reheat with redcurrant jelly and sherry or port wine.