The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-03-03
FOR THE TABLE.

INC luckiesS ducks which an III wind blew
lnto the range OF the hunters gun last Wednes
DAY are the last OF his victims for This season
From this time Till the 1st of September we
snail miss from its accustomed haunts in the
market the game which has been so plentiful
Inc quail may fatteD on the grain fields and
vineyards unmolested. and the ducks rear tn ir
oo"hy PROOFS and indulge in their usual
aquatic pleasures IN peace. The hunter must
hang up his gun, unless he chooses to go in pur-
suit OF squirrel aud rabbits. Iurkeys are no
longer al their best. and The choice AT poultry
stalls is limit d to chickens, tame ducks and
geese, rabbits. sDipe. robins squads and a few
small birds. and the few pbeasants which have
alre ady begun TO wear oVer-familiar appear
.Ance.
Snipe are plentiful at 81 % per dozen, and
are much esietm med by some lovers of game.
What the meaning of The etiquette is which
forbids the removal Of the head OF this bird is
mystery, unless II is hat the favor of snpe
not being pronounced enough TO be easily dis
tingushable needs that assurance TO the con-
sumer 10 convince him that he is not being
imposed upon. These binds are generally pre-
pared by cutting of the feet, drawing them
carefully, SHINING head aud neck, ana running
the long bill through both legs In very agOniZ-
ing way; then winding the tortured body iu its
ceTement OF thin salt pork, it is plunged into a
kettle of boiling fat and Drowned. The bird is
so small that three minutes cooking will be
quite enough, at The end Of which time il is
seasoned and served or hot toast A nice
sauce TO serve with it is made by adding to a
Iabiesp oODful of hot butter an equal quantity
OF flour letting both take color without burn
ing, adding stock or water and few drops of
beef extract, some mushrooms. cut in pieces il
large, salt and pepper, and when ready to serve,
after straiDlng, few drops of lemon Juice.
Snipe can be roasted il preferred; the oven
should be hot, and seven minutes VIII cook
them.
With these birds as with quail, sweet pota-
toes are an excellent accompaniment; they
make pretty garnish by boiling till tender,
then removing skins. cutting in thick slices.
sprinkliDg with fine sugar and browning 10 the
oven.
The Spanish make a delightful Imitation of
marTons gl ces from the SWEET potato. 1t is
peeled carefully, cut in pieces of uniform size,
boiled TIL tender IN fresh water and allowed To
cool A syrup Is then made by boiling one
round OF sugar with half pint OF water, anu
In this syrup tn pieces OF potato are cooked
I'LL they are transparent.
Another vegetable which can be served with
birds. or FOR that matter with any roas, or by
itself, as an eBtree, is the artchoke, which SILL
holds It's own in the way of price, commanding
81 = dozen. The round closely folded heads
are the best and Of the many recipes given for
their preparation quite as good as any, parlic-
ularly now that the buds are young, is that
which recommends the removal Of all outside
leaves, retaining only those which entirely
tender. then quarering and boiling the arti-
choke in sailed water weak stock until ten
der. After careful draining the quarters are
dropped into a generous quantity of Willie
sauce and simmered until needed. Unless this
vegetable is absolutely young this mode OF
preparation cannot be used. White sauce for
this purpose can be made OF equal parts OF
clear stock and thin cream. the cream thick
ened before the sauce is added. Lemon Juice
NAV be added to taste.
Now that | NIB is Ia its prime there is no
more delicious piece de resistance than 2
saddle OF this tender little animal, and some
butchers make specially and goodly show.
ing OF IL. A saddle is, of course, all the ribs
intact. with the kidneys left 10 place. II is
commonly decorated in the conventional man.
neT, with Intricate designs In intaglO In its fat
but these do not affect It's flavor, being added,
probably. TO cultivate a love for the beautiful
A saddle should be cooked IN the same way as
any roas, but lamb is far too delicate TO be
served with The mint or caDer sauce recon-
meDded for mutton.
There Is tradition among the butchers that
when lamb is no longer Obtanabe unscrupu-
lOus parties offer kid made into a semblance OF
lamb by injecting mutton fat under the skin,
but as no one has been found 10 prove this
assertion we may continue 10 eat lamb with