New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-10-16

There is much confusion In the use OF the word
partridge" I'm this country A. n matter Of fact the
only bird that has right 10 the name IS tie English
partridge which does not exist in this country. our
ruTed grouse which IS called iu the south phcn. ant,
and In the North, partridge. is the tird sold through
out New England. The Northern quail IS the South
ern partridge. The prairie chicken. or pnnatcl
grouse is a bird very nearly the size 0f the rurcd
grouse II is said that The prairie chickens were
common enough all over New England when ID"
country first settled. and few Of them ar, Sui
foun0 I'm Marthas Vineyard though the majority ar
brought from the Western prairies-hcnce their name
Tho rued grouse is much slycr bird than the prairie
chicken, and IS not easily trapped 50 that 1t has
never been cleared ont Of the country and /, found
to-day in the woods Of Connecticut and the East a, II
was in the days Of the colonies. The difference
in the flesh of these birds IS very marked The
prairie chicken has dark flesh, rich and eamey
while the flesh Of the partridge RULED grouse Is
more delicate and white in color. Ike the meat Of a
chicken. Like all white meat the partridge re
quires TO be thoroughly cooked while The dark meat
Of the pnnated grouse l. served Like all game. rare
II requires just about forty minutes with quick fire
TO roast a rufed grouse or American partridge, 50
that it Is fit TO eat while the pinnatod grouse or
prairie chicken requires but twenty-five or thirty
minutes. Both birds are abOut the same .zc. TO
prepare either for the table. pick ii carefully
Do not scad II. but pick 1t dry SINCE It. Remove
the WINGS which are apt 10 be tough. Look over it
carefully for any shot pieces OF feather which
may have been carried into the flesh when tho bird
was shot. Birds that killed by ineXpcrt hunt
are apt ITO he torn With shot, making it
very troublesome 10 dress them. The
neck Of the partridge well as that Of the prairie
chicken IS cut off close to the body the skin Of the
neck is left Oh to assist in tns7ing the fowl The
toes are often trimmed and the legs left Oh and soped.
The birds may now be drawn. Use your finger TO
loosen the internal parts around the throat and neck.
and then draw the bird entire through opening
made from the leg to the vent in exactly the way In
which You draw chicken. when tls Is
done wipe the bird thoroughly with a cloth and cold
water, inside and ont. and lard II with row Of
isrdoOns down each side Of the breast and the
thighs Rub the bird freely with butter and dfcdec
IL very lightly with -four. Lay ii on It's back IN
dripping pan without "A rack and without wafer in
the bottom Of the pan. \ pair of these birds is con
sidered sufficient for a family OF six.
Do not forget the difference In he time OF cooking
rsonired by these birds. prairie chicken would be
dry and favorlcss If cooked the length OF time re-
ouired for "A partridge. Either bird Is properly
served with bread sauce garnishcd with little wafer
cross or parsley. Neither OF these birds Indeed no
game bird n served with a stuffpg bnt some cooks
nut half an onion inside grouse while II Is roas'hg
but remove 1t when II Is served When Inc worn