3 lb. chicken, rabbit, or pheasant
3 to 4 tbsp. butter for browning
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground sage
1/4 tsp. ground marjoram
1/2 tsp. celery seed
1 tsp. paprika
2 c. milk

In large skillet, melt butter and brown pieces of meat on both sides. Add all spices evenly over meat. Pour milk over all. Reduce heat and simmer until tender. If necessary, add more milk. When meat is done, remove and thicken liquid with small amount of cornstarch dissolved in cold water. Use as a gravy or sauce poured over meat.