The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1896-01-03
FEATHERED GAME.

ton to the larder ofssthe hoiisekaeper of
moderate means with each Succeeding
year.stpld storage and the grea ter trains
portaton facilities bringing it to our
markets In great abundance from dis
.taDt states Indeed, there are times
when there is glut in the ma rket and
1t Is Il positive economy TO buy game.
To do this protitably it is we'll to know
how to tell its age and to be Judge of
it's condition for guidance. ON both of
which points q few simple rules will
Henbirds ha q the tendcrest and juci-
8 Lift & bird. BIZ the ipwer beak, and if
youpg birds, TOO, the legs are sniooth and
thesauiH feathers Shift ,s#xs
IF in sprifne condition the bfeast Of a
bird will, be hard, firm and we'll covered
with flesh: 80. ~ ~ ~ ~ *
The weather, the age of the bird and
the taste of the consumer:must determine
the time Of hanging; : # there is sud
ticularly liable, from frosty to muggy, q
bird which would have required two
weeks in cold, frosty weather will turn
''game" at once. An old bird will re-
quire longer hanging than a young one,
and, again. all palates DO not relish birds
that have hung until fheySare what is
a pheasant or partridge in the opin-
ION an epicure, has no better favor
than a barnya I'd fowl if not properly
hung, while an overhung duck is deplora-
bie.# SS 81 !. SIS
To Prepare for the Table.
Certain birds do not require to be
drawn in the estimation of epcures.
These are the woodcock, 4snipe and gold
ell plover, although as concession to the
prejudice OF Some the ployer is some
times drawn, but an important point to,
remember is that game should never he
washed inside, but merely wiped with ii.
clean cloth; when washing is required it
is unfit for use.
With few exceptions game should ney-
err be su1derdone, while if overdone it
toughens and is ruined. Wild duck, teal
and pigeons are the exceptions. which
| should be rather liliderdone. Next to the
open fire. the double roasting pan gives
the best result, and frequent basting is
| Imperative s1EEssssssssss
| Slices of fat bacon skewered over the
breast will improve most game, and in
| the case of quail. ortolans and such small
birds some cooks add a vine leaf to- im-
prove the flavor. =,
! In: the case of young game there is no
| better way of cooking than roasting or
| brOiling, but it is often necessary to cook
old birds, and from these no end of tooth
| pies. gelatlnes, ragouts, soups, etc. They
may alos be bruised or broiled and served
with a variety of sauces.
Partridge with cabbage or perdriX aux
choux is appetizing, cheap and nutritious.
Parboil a@sayoy ca bbage Tor ten minutes
and cut it i'll quarters, removing the
stalk; in the bottom Of a large saucepan
Y sS4 Erf fGf ~
cartridges dressed as for baking, car.
rot, an onion and turnip sliced, foul
| ounces of link sausages and more pork
over all lay7the cabbage, cover with wa,
ter, adding. sea sonings, and cook until
the birds are tender. Dish fastefully and
serve with Spanish sauce or with the
gravy thickened.
Garnishings and sances.
Smaller birds simply cooked. that is
! OIL Il croutOn of fried bread or buttered
, toast. , For birds that are, served un.
/ drawn the erouton is necessity and
| must be placed under the bird while
! cooking to receive the trail. Watercress
and carpets Or slices of lemon are used
by way of garnish, although parsley
and the curled tops of celery must serve
! III the absence of crosses.
Bread sauce rightly made is one of the
|
alas, it seldom is rightly made and toe
often is strongly suggestive of a poultice
| or pap. n common mistake is to make
| it TOO long before it is wanted in which
case it becomes pappy. Crate two ounces
of stale bread and put it into a saucepan
with half a pint Of milk, white onion
parboiled till tender, two ounces of but
ter, salt, white and pinch of red pepper
| boil ten minutes and pass through col.
| ander. French cooks. add a gill of white
wine and it is sometimes made with
white broth instead of milk. Serve in &
separate dish pint of fried crumbs
made by crunbinS fresh bread. Blasting
with melted butter and browning in q
very hot oven: take out the moment the,
color. drain off the butter and lay OF
| kitchen paper to free them from grease
The brown crumbs, the white sauce ant
| a bit of currant jelly make combina
ton as pleasing to the eye as to tn,
| palate
Currant or plum jelly or spiced plum.
! should be, served with all kinds of feath
cred game, except turkey, which. like it
civilized cousin, takes kindly to Gran
berry jelly.
Green peas are an inevitable accompa
niment of wild ducks.
Celery is always in order with an.
kind of game and celery sauce is pre-
ferred to bread sauce by many.
Soups and Ragouts.
AS has been suggested. the cheapnes'
of old birds often makes them desira bl.
addition to the bill of fare. A grous.
soup is good and simply made. Roas
the bird or birds for fifteen minutes
and cut some slices from the breast
If liked, these may be saved for salmi
before serving. Cover the carcasses Will
water, adding two ounces of dice of sal
pork for each bird and a sliced caro-
and onion, with Il bay leaf. thyme an;
parsley: simmer very slowly until tn,
meat falls from the bones; take out tn,
| latter and press all the rest through :
sieve; thicken very slightly and season
to taste using red pepper. Game soul
can also be made from the remains O.
any roasted game.
Grouse Salad-Gentlemen will appre
ciate this appetizing cold supper dish
which is not difficult to prepare. Take :
large. rather deep platter. and in the
bottom lay washed. dried and NIGEL,
shredded and crisp lettuce: on this ar
range Systematically the joints Of ;
grouse roasted rares garnish with hard
boiled eggs and serve With a dressing
made as sfollowS:- ~ r.
Beat until smooth the yolks of tw,
eggs and mix them with two TABLESPOON
fnls each of finely chopped tarragon
cheryil and shailots. tcaspoonful O.
salt and half as much pepper. with :
little sugar: to this add gradually lively,
tablesnoonfuls of oil and four of Chill
or tarrason vinegar. This sauce SHOULD
be smooth and thick
| Ragout of Wild Duck-Draw the birds
put an onion inside. and skewer slice.
of bacon over the breast. pour little
water. in the pan and bake half an hour
| Carve each duck into eight pieces anC
lay them aside while you make thir
brown sauce sufficient to cover them
add a minced onion. bay leaf. the
pieces. of duck and the gravy from the
dish and pan, and simmer gently until
the birds are tender. Add half pin,
Of mushrooms and two tablespoonfuls
of sherry if you like it, Eand serve with
a border of fried bread,Is B. $50
! Braised and Boiled.
| Duck Bruised with Turnips-Prcpar,
a duck as for roasting. Lile baking
! pan just large enough to hold it with
slices of bacon and strew over them
minced parsley. schives and thyme: lay
| in the duck: add carrot sliced and m
/ onion stuck with three cloves; cover
! with broth or water and haste frequent.
ly. simmering slowly and closely covered
| until done FRY SolOn SlirpS Of yo;1nu