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

one OF the dew
rs sendlrg You must buy with JuoE,
me1t. which means. buy the best " -
show your economy iu your seleh' '"0
cooking and prevention OF waste
IL is important 20 know how 10 Duy
game as well as how 90 cook l| any
f.athored game" rays The great 9aNdilh'
"lf eaten w.thng three DAYS ut,eI u nus
been SHOT. has no peculiar H"Fo4' iaChlls
the deuclcy of a fowl ana hoI having as
yof acquired a flavor or its own. The
rronor point is when decomposition COM
nencoq 10 is then tender and sublime,
parfaking no once Of the flavor Of poultry
and vcnls0n'
American epicures viii possibly prefer
their game cooked before 1.-THE point OF
decomposition commences" but IL is an
irfaputah.e fact that game is better not
only FOR having been hung a moderate
length NJ time but it is also better for
having been hung in fits feathers. IN the
case NJ pluckcd game the contact with the
s'r reGtralizes some share Of the aroma.
Place spices inside the bills Of game that
is 20 be hung for any length OF time.
Game that has been Overkept may be de-
termiued by the dry and shrunken legs.
Baked Ouails
These are much better for first being
pumped" TO DO this, place them I'm a
baking pan with slices of pork tied over
their breasts. put half cup Of hot water
over them. cover with an inverted pan of
the same size and steam for ten minutes
o1 TOP Of the range; then bake twenty
minutes in a quick oven basting well and
frequently with butter and water. Trim
ue crIsts from some slices OF bread. fry in
Do. butter and place bird I'm each slice.
Accompany with jelly and n salad Of
crosses with French dressing. Potatoes
o. 'a uiege or n Ia Parisienne. spinach, to-
nat1es baked or stewed celery are the
usual vegetables served with quail With
baked quail or partridge. a bread sauce is
considered a sine qua non I'm England.
T3 make this thicken n pint of boiling
milk with fine. sifted bread crumb; sea-
son With pepper, salt. grated nutmeg and
a good sized piece Of butter. With this
rsli 90 table a plate Of fried crumbs
made by dropping crumbed bits Of day
o'l bread into very hot fat; they should
brown instantly and be lifted out at once
with a SKINNER; drained on kitchen pa
par and transferred 70 a hot dish. Place
beside each bird a spoonful Of the white
bread sauce, another Of the brown fried
crumbs and one Of rich. red current jelly.
The combination is as pleasing TO the eye
as to the pallet.
Outlets Of quail These make a pretty
and easily prepared game course for a
company dinner. Make two hllets from
the breast and az the small end stick a
bone from the leg: fatten to the shape
~ a outlet with n rolling pin. season with
1lt and pepper dip I'm melted butter, roll
i1 crumbs and eaute I'm very hot fat. Al
ternate these with triangular croutOns Of
fried bread around a mound Of green
D.
tees a ia Parisienne A more elaborate
way is TO make pint Of broth by stew
i1g the carcasses with a slice Of pork
aud am onion. Thicker with butter and
h9rr. color with "a few drops of Tour
mad s. kitchen bouquet add the mashed
lyers that have been cooked tender in
this broth. let the sauce get cold and dip
the outlets in this before frying.
fisque OF Qu9ils. For this delicacv YOU
must be thankful 20 Francatelli 90 apres
lu moi. for simplifying the recipe Of
the great chef for use I'm the ordinary
kitchen, such an array OF "tammes."
lccerans and sauces as he calls for be-
ire ercugh 10 strike terror 10 the heart
W The most willing cook Clean six birds.
making four small hlets from the breast
of each' lay these aside while you break
Up the remaining portions OF the birds
....' 10 N.lfiNN iAtHNNiN lIl a. lIIIIt iOTh lIIs
Cover with three nints Of veal broth. add
a pint of minced mushrooms. q cupfu Of
ree. "a minced onion. a sprig Of parsley
O. bay leaf and q pinch Of thyme: simmer
gently for am hour and a half. drain I'm
% sieve and press the rice and other in
~ iienfs through as far as possible using
iie back or wooden spoon. Put n spoon
.W or butter SIN a saucepan, when melted
stir I'm a spoonful Of flour. and when
moOth turn on the strained broth. stir
ring the while Meantime cut the fllets
Into pieces half am inch square and fry
% little butter. Drop them I'm the tn
seen and pour the bisque over For extra
occasions three dozen little force meat
balls may also be added. To make three.
reserve half the hllets. chopping as fine
-s possible. soak and squeeze out Of cold
water an equal weight OF stale bread.
ut this I'm a saucepan with a tablespoon
u Of butter and stir until the bread
caves the bottom and sides Of the sauce
pam. add the yolEs Of two beaten eggs.
he chopped quail. seasoning 10 taste. and
s much broth or white sauce as win
uoisten g. Drop small quantities Of this
'n q Toured board ana roll into balls the
ize and shape Of n small olive Drop
or two minutes into boiling water: lit
ut and lay in the tureen.
Er-izrd win Peas
Truss half n dozen quans in the same
way tho. you would a fowl for boiling:
lace them side boy side I'm stewuan with
.alf n pound streaked salt pork cut I'm
hin slices. two or three stalks Of celery
nd some parsley; cover with weak broth
r water and simmer closely covered for
hree-quarters of an hour. Dish the Quaus
. q circle placing them breasts outward:
0 the center with canned peas. heated.
as1ncd and drained Skim 1.-The fat from
ta BROTH OF which there should not be
re than pint, thicken and color and
t1 table in a boat. Braized I'm the
way. but stuffed with stoned olives.
rooms or tru0ies they are called a
Fueux
F-'aps never. unless YOU are hunt /
Yourself viii YOU know the CASTRO /
.'al delights Of quais a Ia cenore /
't partoOk OF them on a California |
.h. cooked and served by the brown /
PEI hunter lad who shot them.
DRESS and draw the birds: put the livers
N'.ls rol them IN thin slices Of fat salt
~" ana then I'm well buttered white
-te, cook In hot wood embers as you
a'e baked potatoes after a bonfire dur
..,, folr childhood, serve them on toast
'''' toreen Of good brown gre
iHrtfid ~..
iariridrcs should have the breasts lard
/, ana BE- baked on they cannot be roast
IN "a quick oven for twenty to twenty
.l minutes. Dish upon dry toast. gar
49, WIN crosses and pass tart Jelly or
= ~ puns with them. The drippings
-.s s'e pan may be thickened and sea-
re- 49, Iof brown sauce or you can serve
q WIN a celery sauce or on q puree
e.,, ,ieIy' Either Of the two latter Is es-
" nice with boiled partridges.
an" nmOus Canvasb,.es Ducks
ANc IN mons "a rtta 81, A..