New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-01-04

PTARMIGAN, SPECIES OF PARTRIDGE.
The first Of January sends partridges and grouse
out Of market and ushers in the season or the
snowy ptarmgan. Although this bird picks
somewhat precarious living among the dry twigs
and scanty vegetation Of the Arctic SHOWS strange
TO saw its flesh Is really equal to that OF the
plumpest partridge fed on the fulness or the au-
tumn harvest Its plumage Is far more beautiful
than that OF any native game-brd we have. Like
most Arctic birds. 1t is pure white with down
almost as soft as the elder duck. The feet OF the
bird are completely enveoped with this soft down
TO protect them from the SHOWS. immense quanu-
ties of these birds shot in the far North ana
sent to the New-York market in January and
February when grouse and ordinary partridge
are all ruled out of market
Pick the birds carefully and cut off the downy
feet which look like rabbits paws. BE careful 10
cut Just through the skin and pull out the sinews
of the thigh which render this portion OF the bird
tough when they are left in. The ptarmigan Is
enec,es Of partridge and like all cartridges. usu-
ally walks The woodcock usually flies. The re-
suit Is that the wing Of the partridge Is tender;
that Of the woodcock is so tough that II is never
used but the old distich says:
"If the partridge had but the woodcock's thigh.
He would be the best bird that ever did fy.'
Draw the birds very carefully removing the
crop as well all the internal organs. through
a slit from the vent TO the leg. 1t can DC
easily accomplished by loosening tho pipes at the
neck and the crop. and then thrusing the hand In
side the bird at the opening at the vent and loosen
ing the lgaments that bind the Internal organs
Of The internal organs left the lungs spongy
red material just below the wings, ana the sott,
,haf every portion Of the bird is clean Wipe it
out carefully with cloth dipped in cold water en-
The outside. Cut the oil bag on the tail and
on tbe back of the bird throwing the breast up
Cut the neck off close TO the body r,,
Lard the ptarmigans very thoroughly lhey arc
a eomewhat smaller bird than the common par
fridge and the flesh Is ys p p awS
side of the breast. and put row OF iardoons on
the drumstcks Lay the ,b 6as for twenty or Thirty
minutes They will be better If they are roasted
baked" in the oven. but very fair roast may
be prepared in the oven ,...,. 81, ,,,rr,,eor or.
slices of Southern hominy. fried. and garnish OF
water-cress better garnish is bread sauce
SAUCE FOR ROAST PTARMIGAN.
| To make this sauce for pair Of ptarmigans put
half a cup of dried and sfted bread crumbs In
! double boiler with two cups Of milk add a quar-
ter of a white onion. six whole peppers and tea.
spoonful OF salt; Let the bread crumbs cook IN
press the whole through a PURGE sieve and add
| table spoonful Of butter Pour the sauce out on a
hot platter lay the Drowned ptsrmgans ON II. ana
sprinkle a quarter OF a cup of coarse bread crumbs
fried brown over the birds ana sauce sauce Add
Ptarmigan makes delicious Saint. or hash.
PTARMIGAN sALML
Select two fine ptarmgans. Prepare them for
roasting without trusting or lardirg them; cut on
the wings, thighs and breast; roast the carcasses
that remain for ten minutes in a hot oven; take
hem out. and remove every particle OF meat from
lhe bones: hash II fine; pound the mine" as fne as
trceneat. and set II TO one side Meantime. put
| he bones over to boil, with two cups or white
stck. stalk Of soup celery. two stalks OF par
| lt'. IL bay leaf and sprig OF thyme Let the
rAvy simmer twenty minutes. season IL with salt
ID pepper. and strain II over the pounded mince
| l,tit cook up for five six minutes while you
| f. abe legs. wings and the breasts, divided into
! mi u When they are fried brown In butter. add
| TO ID fryng-pan cup Of brown gravy and
! glas Af Madeira. Let this cook up once. then
| strai ~ into the other gravy and pour the whole
arouI0 the fried portions OF the ptarmgan. laid In
| pyranAal fashion on hot platter Garnish i
| with N small triangular pieces OF toast, and. IL
| YOU wi 4 serve cnrrant Jelly with It.