The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-10-16

My Dear Doctor;
Comfort Jones,
Doctor of Cookery.

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 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 win insist that they be ''well
done" The custom Of serving some
| tart jelly with game of this character
| is good one to follow, and with many
/ little lemon joice added to the meat is
a decid5d improvems 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 Looking for meat to supp his
camp never shoots an old buck because
he knows by expert nee that it is only
the younger doe or buck that is nice and
/ tender
What is true of deer is also true Q;
other game. Many an otherwise COOS
dinner is spoiled by lack o. care in Sc
lecting it's essentials. lsut suppose you
have your game. How are you ging to
cook it? One Of the first thoughts that
comes to the ordinary person is: Il will
have game stew"
| Cardidly, the idea is one Of the best
you can adopt unless you are an ex-
| pert cook. game stew is easily made,
always palatable, and has this advan-
| tage: you can use almost any kind of
game in its composition, and two or
three kinds of meat are preferable. Let
us prepare one assuming that you have
a piece of venison, a couple Of squirrels
ard a partridge you wish to serve for
your family ard guests.
Place in q rourd bottomed, deep kettle
a half cupful OF olive oil Cor if you haven't.
the oil fry out the fat from a couple of
slices of salt pork cut into dics), and
when boiling hot put in your game well
cut up ard let it scar over and brown.
Remove the meat and brown in the oil
a couple of onions cut fine. Replace the
game ard put in hot water enough to
| cover, adding salt and pepper, d garlic
Glove and a couple of Chill peppers or a |
sliced green pepper. Cook slowly until
the meat is nearly done, whenyou should
add a couple of carrots and small vel q
low turnip cut in dice. q half dozen oas j
ions and a half can Of tomatoes. When \
game and vegetables are cooked, remove 4
thicken the broth with corn starch
adding tablespoonful of table sauce, i
color to a rich brown with carame \
sprinkle with chopped parsley and serve,
A game animal that In the season is
always obtainable at a reasonable price
| is the raccoon, or coon, as genera Isl 4
| called. No game is nicer than a young
coon when roasted or served in a stew
To roast, first parboil with potatoes as 4
7 first suggested last week, stuff with
onion stufing and place in q hot oven
so 1t will brown quickly. Then let the
oven be nore moderate and cook thor
oughly. Serve with jelly and any vege-
tables you fancy.
A game pot pie can be made of almost
any kind of game and is always good.
Treat the game as you would to make
a stew up to the time you lid the vege-
tables Then instead of putting in vege-
tables remove the meat and put in bak-
ing dish, thicken the broth slightly and
pour over the game, put On d top crust
and bake in moderate oven 20 minutes.
AS a salad with game 1 hope you vii
try that old English favorite, water
cress. 1t has a piquancy that nothing
else affords, and is in every way more
pleasing than the much more common
green stuff. Water-cress may be cate
with salt alone or may be given g
dressing of oil and vinegar. Nothing that
is eaten as a salad is so healthful, and
especially commend it to your consid-
Grafton. A trial will convince you am
right Respectfully
Louis Role.
JERSEY PICKLE.
Five pounds Of ripe tomatoes, one
quart of vinegar, three pounds of brown