The morning times., 1896-10-11
COOKING GAME.
Correct rlOdes for Testing, Preparing
and Serving Wild Fowls.

As the season approaches when dinners
| constitute a most important part of social
functions, few significant points ON the
| selection, care, and cooking of game should
prove timely and valuable addition To
even the most complete collection OF reel.
pes.
The breasts OF all birds should feel thick
and firm.
When young the legs are smooth, and
| the Quill soft. Hen birds are usually con-
| sidered the most tender
Grouse are old, if. when held up by the
| under part of the bill, it does not snap
across.
Partridges when young have V-shaped
ends TO their long wing feathers, da rk bills,
| and yello wishieg
PheasaDts should if cock birds, have the
spurs short and round. They require
| longer hanging than some kinds OF game,
other wise they have less flavor than a
! fowl. They are really not worth eating
| till the blood begins TO run from th cir bills
when hung up by their feet. Ifreally liked
| ''high" allow them to hang till the feathers
| under the tail drop.
Woodcock. If kept long, spoils. When
| for the table.
Birds must be hung in a dry place
| with strong current of air through.
| They are best tied up loosely in coarse
muslin, or in gauze banging meat
safe.
Do not pluck or draw them till required
for cooking. If the weather is damp or
"niuggy," few days will be all that
! you can keep them.
| All waterfowl should ,be eaten fresh, as
they are oily, aud soon acquire a rank
| flavor.
| Woodcock, snipe, ortolan, or rail, quails
and plovers are never drawn, as the
insides or trails of the birds are con-
sidered by many delicacy.
| The beads are usually left on in the
case of all these birds.
| All game requires to be quickly baket
| or roasted before a clear, brisk fire, aud
kept thoroughly basted, especially if 1t
has to be cooked in the oven Use butter
for basting. Never have it overdone; wild
duck and teal are by many not considered
worth eating unless underdone.
In every case 1t is an improvement e
have q slice of raw fat bacon tied over the
breast. it being very important to prevent
| 1t getting in the least degree dry or hard.
| A vine leaf is frequently placed under the
| bacon when cooking blackjack, quails OF
| ortolan.
When serving game, place slice Of ho
trimmed and buttered toast, cut into neat
divisions for each person underneath thc
bird while it is roasting. Sauce or grav,
| must always be handed separately. no
poured into the dish.
! A suitable and favorite garnish for game
Is watercress; and with plovers. widgeon
teal, and wild duck, slices OF quarters OF
lemon may also be added.
The average time for roasting game is a.
follows:
Babcock and pheasants, forty-five min
| utes.
Grouse, partridges. ptarmigan, thirty min
| utes.
| Wild duck, landrail, woodcock, ortOlans
quail. twenty minutes.
widgeon, teal, snipe, plovers, fifteen min
utes.
Bread Sauce-Put half-pint milk on tn,
| fire to boil, put In 1t small onion. in whiCs
you have stuck one Glove. While it is toil
ing, rub some stale white bread on a wir'
sieve or crater. You will want two fun
tablespooufuls OF crumbs
When the milk boils, put in the crumb
| and half an ounce of butter. Let thest
ingredients simmer gently for about ter
| miDuteS.
Take out the onion and Glove, and add
half tcaspoouful of salt and few grains
Of pepper.
Mix well, aud serve very hot.