The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-10-19

tlOI'
"To continue in the line suggested III
my last letter l must make more sug
gestions as to the cooking of game, and
I cheerfully comply. To you l may say
that ] have given only the plainest of
recipes those that are so simple that
none of your friends need fail to be sat
sfied and pl ased. There will be plenty
of time for more complex dishes later"
l fully agree with Mons. Role and COM
mend his latest ideas.
Yours culinarily,
Comfort Jones,
Doctor of Cookery.
My Dear Doctor:
OF four-footed game there is great
variety, particularly in the leading mar
kets of the larger cities, and a dinner
of this kind once in a while is always
pleasing variety. Venlson, moose meat
and also bear steaks and chops can BE-
obtained in the season and at reasona-
BILE prices All steaks of this character
should be broiled to be at their best, and
most people will Insist that they be well
dom" The custom of serving some
tart lily with game of this character
is a good one to follow, and with many a
little lemon joice adde d to the meat is
decided improveme mt. In selecting
meat of the above class be sure and get
your cuts from young animals, or you
will be far from satisfied. The hunter
who is lCoE'rg for meat to supp y his
camp never shoots an old buck because
he knows by experit nee that it is only
the younger doe or buck that is nice and
tender.
lie nf
other game. Many an otherwise good
dinner is spoiled by lack o. care in Sc
lecting its essentials. lout suppose you
have your game. How are you ging to
cook it? One Of the first thoughts that
have a game stew"
Car didy, the idea is one of the best
you can adopt unless you are an ex-
pert cook. a game stew is easily made,
always pail table, and has this advan-
tage: you IN use almost any kind Of
game in it's composition. and two or
three kinds of meat are preferable Let
us prepare one assuming that you have
a piece of venison, couple Of squirrels
and a part 'idge you wish to serve for
your family and guests.
Place in round bottomed, deep kettle
half cupful of olive oil Cor if you haven't
the oil fly out the fat from couple OF
slices of salt pork cut into dice), and
when boiling hot put in your game well
cut up and let it scar over and brown
Remove the meat and brown in the oil
a couple of onions cut fine. Replace the
game and put in hot water enough to
cover adding salt and pepper, a garlic
Glove and a couple OF Chill peppers or a
sliced green pepper. Cook slowly until
the meat is nearly done, when you should
add a couple of carrots and a small vel
low turnip cut in dice, half dozen on
Ions and llf can of tomatoes. When
game and vegetables are cooked, remove.
thicken the broth with corn starch,
adding tt blespoonful Of table sauce.
color to a rich brown with caramel,
sprinkle with chopped parsley and serve.
A game animal that In the season ID
always obtainable at a reasonable pric.
Is the race on or coon, as generally
called. No game Is nicer than a young
coon when roasted or served In a stew.
To roast fist parboil with potatoes as
! first suggested last week. stuff with
onion stuff and place in a hot oven
so it will own quickly. Then let the
oven be more moderate and cook thor-
oughly. Serve with jelly and any vege-
tables you fancy.
A game PIT pie can be made Of almost
any kind of game and is always COOL
Treat the me as you would to make
a stew up to the time you add the vege-
tables. Then instead of putting in vege-
tables remove the meat and put In bak-
Ing dish, tn cken the prorh slightly and
pour over re game, put On a top crust
and bake in moderate oven 20 minutes.
AS a salad with game l hope you will
try that o | English favorite, water
cress. 1t s piquancy that nothing
else affords and is in every way more
pleasing than the much more common
green stuff. Water-cress may be eaten
with salt alone, or may be given
dressing of oil and vinegar Nothing that
is eaten as salad is so healthful, and l
especially mmend it to your consid-
Grafton. A rial will convince you ar
right. Respectfully,
Louis Role.