The times. [volume] (Richmond, Va.) 1890-1903, 1893-11-19

| can cook 10 Kill game win hiiu'e9S
| that Is, with cooking - A.
The ingenious manner In when tne
'baited mallards." from the smaller laheS
| Of Minnesota and Wisconsin are ieu'
| doris them OF such superior excellence that
| ,hoy may be substituted for canvasback
! almost without fear OF detecton- Ooih
| te .,,oah dafiv on the banks of the lakes
| "a 5ay after DAY the birds return 10
/ nartake Of this mystcriously- sent mamma
! until NJ last. like human epicures, uney
/ CON "A prev 10 their love OF good Il'ihS'
bejnr CAPTURED when fat enough 10 DC
sure that they have not hung 100 Iohs'
/ or been side-tracked on the way east see
| mt tbelr eyes are bright and the webs
| Of the feet soft
orange is the very epicurean sauce
mich even the common people receive
Gladly when served with this bird. Skim
IN every bit Of fat from the gravy In
the pan after baking; thicken with a
great spoonful OF -four dilute with a pint
Of broth and squeeze In the juice Of two
oranges adding the shredded yellow rind
previously boiled for ten minutes to ex-
tract the bitter flavor.
Salmi of 90 I'd 90.
The economical housekeeper should IN
derstand the mysteries Of a salad for there
is no nicer way Of serving the remains Of
yesterdays birds. For a company dinner
IL will be we'll TO roast the birds the day
before expressly for this purpose, in order
70 use only the choice parts, but the man.
ner OF making is the same. Cut the meat
from the birds In the neatest possible
.i-ces and lay ~ aside while you boil the
bones, two small onions, a bunch OF herbs
and q pinch OF cayenne, skim the fat
from this broth. thicken and strain. Sim
mer I'm two dozen mushrooms for ten min
utes. lay I'm the meat and let II get hot
through: lay each piece Of meat on a
small. diamond shaped crouton and pour
the sauce over all.
For q very swell dinner there IS nothing
nicer than a garnishing a Ia Montgias.
Proceed as above IN every particular ex-
cept that you do not add mushrooms TO
the sauce. After you have dished the
croutons and hlets Of partridge, pour
over them n garnish made as follows.
Cut fine a pint Of mushrooms; add two
ounces of beefs tongue, two Of trufhes
and two Of white chicken meat, all cook
ed and cut in dice: season with salt pep
per and nutmeg. Now add two ounces Of
butter. and a gill Of veal gravy and heat
bv tossing over the fire in saucepan
without allowing It 10 boil. Pour over
the dish and saint, turn the sauce over
all.
Filletts Of cooked game heated FOR a mo-
ment on a broiler after being dipped in
melted butter. are delicious served on
small squares of fried mush.
Woodcocks. like snipe must be fat TO
be good. They do not require to be hung
as long as other game If the rump be
stiff they are good; II it is soft, they have
certainly been kept too long and are
probably tainted The most delicate parts
are the legs and intestines, for epicures
never have these birds drawn. This, how
ever, IS a matter for individual taste
They are roasted, baked, broilcd and serv-
ed in salmis like other games; where they
are plentiful one may even indulge in a
PURGE Of woodcock or a woodcocl pie.
Ia Grimod.
Pick as many birds az there are guests
take out the eyes. remove the skin from
the head: SINCE and draw the gizzard and
crop. void the trail. truss the feet, skewer
them with the bill and cover the breast
with a thin slice of larding pork. Chop
up the trail with an equal quantity Of
salt pork and a seasoning Of pepper, salt,
minced parsley and onion; spread this on
four slices Of toast; put the toast i'm a
pan and the birds on a wire rack over
il so that the toast will receive the drip
pings. Fifteen minutes In n hot oven or
twelve before a brisk fire will sufficient.
Lay the toast on a dish and the birds
on the toast, pour some rich gravy around
and serve with chartered lemon. This
is the recipe OF Felix J. Deliee. ex-chef
Of the Union and Manhattan Clubs.
If your husband is a club man and YOU
want 10 keep him at home. just make
yourself mistress OF certain little dishes
like the following: After having prepared
some wOodcocks as above, up to the trus-
sing point. split them down the back. sea-
son and haste with oil. Prepare the trail
on toast as above, except that minced
chicken hvers are to be added; dot with
butter and cook I'm the oven while you
broil the birds. When done put the birds
on the toast and pour over a spoonful
OF half melted maitre d'hote sauce
that is butter lemon juice and minced
parsley kneaded together. Garnish the
dish with CHARTERED lemons, alternated
with punches Of crosses.
Reed firds.
The most delicate Of small birds IS the
reed bird. 1t is the American ortolan and
I'm different localities and at different sea-
sons is variously styled bObolink. rice
bird or reed bird. They are cleaned and
prepared the same as other birds. then
strung on a skewer and roasted or baked
after which a simple accompaniment Of
water cress and a squeeze Of lemon Juice
a.
Savarin. take hold Of Il by the bin. open
your mouth wide enough to introduce the
whole bird and in shutting it, bite off the
bill al the base.
Henry Ward Beecher liked reed birds !
baked in sweet pOtatoes cut a potato !
Of the proper size in two lengthwise: SCOOP !
out from the center Of each piece a space |
large enough 70 hold half the bird eat of |
the legs, wings heads and remove the !
crops and gizzards from as many fat |
birds as you have guests; season with /
salt pepper and butter encase them in !
the potato and bake until the potato is /
done. then remove the thread and serve |
In the potato.
And now before ending this gossip on |
not because the subject is |
exhausted. but because the patience OF |
my readers may be- let me just hint OF a !
game salad. A portion Of cold game. |
too small TO use I'm any other manner. |
may be served. Cut the meat small and |
lei it stand in a marinade Of plain salad |
dressing for an hour before serving. Then |
tear up some crisp lettuce put 1t I'm the |
salad bowl; add the meat and cover with /
a Mayonnaise. garnishing with crumbled |
yolks or hard boiled eggs, the whites 1
cut in dice and stoned olives.
ALICE CHITTENDEN.