New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-08-28


Under the recent amendments to the game laws
good supply OF game may be found In market. IN
Guiding grouse partridge and venison, rs well as
uoodcock Though this game Is marketable NJ 'h'N
time by law 1t should be remembered by good ho"se
keepers that they are not as wholesome TOT ioou NV
nc they Will be later, when they can DE huhs !" INV
cold crisp air until they have attained proper uese
~ tenderness No meat or bird hung III r'liis''"
4, ou,te as good for food when II Is huhg III INV
!" ~, which t. only possible when the temperature
- n,,,o low The deterioration which always loho"s
In the quality OF our beef In summer us cohp"rcu WV"
our winters supply is due TO the same '""'
acquire proper tenderness oil meat vi e"
hang n certain time, winter or SUMMER. INV
".rbers hang their beef and mutton for from Jour 10
Ace weeks In the quarter or carcass p'' '" w
,co, do not require any such uihe W ip' w
,, lie ee,ved on the table few days AFTER ueS "o
s,,cd Game at present Is higher IN price, ID II =.
rcer than II will be "A month or so hence' "n'n IL
will be better and more PLENTIFUL anu INV" ~
loss risk for the dealer In handilhe IT, ~ . .,.
A broiled partridge IS very danny u'" rn,n ,vo
on a cool evening for September supper i'n' w
vi a., .,id,es sincc them a, you would chicken
49,. ,,,obiug them Examine them carefully 10 IT,
move all pieces OF shot, then draw them anu p
"o'0 ca ,aro, cloth Remove the head ana
c,avs pulling out all the slnews you can MN
,hchs before You cut OF the leg, remembering '' INV
.h,@h n, a partridgc Is so tough that all mc'"S ~
nnha II
,nto seasoning well with salt and pepper, ana oro'i
,a ON a oulck fire for about seven minutes
m each side placing the breast 10 the i''0 "''
W, .r,i,, the gridirOn II there l. any danger oi
.,, burning The birds should lie slightly hattcheu
,,h mallet before they put on the giluiio"
corvo them I'm the southern way with shoeS vi
oor.. bopiny fried around them ana DIS Vi oii'p
fried bacon or II you please, with simple s"iii's"
., narsIey and maltrc d. hotel butter. IL siouu "
remembered that partridge Is OF whi'c hcsh' anu -
r cooLcd as rare rs is Il dark meat, but IKE Tue
crousc or Wild duck. The meat Is more dehc"'c anu 0
not need 10 be hung long as that OIL nlos' o''..
came before il Is tender. IL Is Hose iicq"'N"S
voastcd and served with sauce, thoush fre"on
ots prenare IL I'm an almost endless number oil WHY
,rbcv br,ze il and serve II n Ia fnahcicfe' '"c'
,,acasecc il into "A dainty stew; they serve IL III I"
cbartreusc that is packed In mouid Win proper
.easoniug and vegetables, ana steameo uhui IL !, ~
~ the partriduc is cooked tender turn In this way
and Is served with rich sauce, IL Is very mcc'
u is no. often that inventive skill Is 80 succeesiu
e., unersedInc oldfashioned homo methods as IN TIC
90 :. ~ the fruit evaporation No sensible houseAeeP'r
,hcs much pains TO dry fruit when thIs Work j. 80
.t,ac,orilv done BY the cvaporator. simple mp
80 q, This kind, with which the family supply OF
-. NOV he prepared, Is In the market IN the
-, w,ere much fruit Is allowed to WASTE because
:. a.s mt DAY to pick and pack IL for marhct INC
~. syanora,or should be employed to u'iiize the
,,s This might well be the work OF eherge'o
.or.n Daintiiy prepared fruit OF ohis Aihu' pa.
nm In pound packages, ana giaiAh'eeu " ~ p
~ the farm. amid the doors OF inc n"s'A' ID, -1
sw.., fern. would certainly nno raoy pu'cn ~ nv
c,,v markets. Great manulac'uies y. -.
s,r,ts nave somewhat spoiled the stesav s's o. MN