New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-09-18
SOMETHING ABOUT GAME

American households 20 walch game IS n compare
lively inexpensive luxury DO not uso II az much "a
they should. /; Is IN market in abundance bu, "a
short time and offers delicious variety In the
everyday meat courYc. 1t - true that during tho
fall nearly every portion OF the market IS crowded
and 1. IL almost matter OF regret that Is ncces-
sary 10 add game at this season and prohibit u
during spring. Yet this Is Natures rule which
provides a rich diet, which is best for man ana al
creatures in autumn 20 prepare for the coming sea-
son O, snow and to most creatures the season OF
death.
While some game is always expensive. this IS not
true OF all II one watches the market there are
times when special game arrives In abundance ana
# IS no more dicult expensive 10 provide ones
table with il than with ordinary butchers meat
which one can buy at any season. Grouse ~ some
times as cheap "a chicken. IL f. a rich. dark, de-
icious meat lacking the dclicacy Of the white meat
OF partridge. but delightful dinner bird
All the so-caled ganaceous birds. which Include
the quail partridge. grouse OF various KINGS the
nrajrle hen and the ptarmgan, are easily cooked
and served They require no elaborate sauces
s,mnlc bread sauce such any good cook should
be able 10 prepare Is all that IS required The quail
Is nearly half the size Of the other bros or ms
family The prairie hen Is the largest All THESE
birds use their legs freely and their Wings SparinB''
therefore their wings tender and are never
trimmed off as the tough wings OF the woodcock
always are The old English rhyme says.
IF the partridge had but the woodcock thigh
He'd he the best bird that eer doth ny
Tho breast OF all these birds IS a most juicy and
nutritious part II requires. always TO be well
larded and If you succeed in removing some OF the
tough s!news from the thighs so as 70 MAKE them
edifr lard them also. Otherwise they are OF little
N1lue for food Il requires at least pair Of part
pS1ons and Some persons allow pair for I'VE per
sons This is because or the small amount OF uI'n'
birds howeVef su ,h ,, The breast "S domestic
garueg iZ
less than quail 10 one person ....., 49,.
Whatever gallinaccous bird Is 10 DE server the
came nrocess Of cooking will apply 10 IT, Quails are
of,rr brood and served I'm a braiser. but they are
49,. nftcn roasted Grouse Of any kind partridge
nraIrIe hen or ptarmigan are more often roasted
han cooked in any other way. and are served WIN
Dread sauce which Is prffrr,d nTcnSf ,e ,r and
has no marked favor OF ITS own. Whenever a 9ook
attempts any other sauce win hese rohs, O1oS
IS usually hlsapi'o''''''''''''
sauce can be devised.
VALUABLE HINTS.
c.. cha, the birds are well picked. freed from
.,.y shot and drawn carefully. remembering II is
"a disastrous a thing to break the gan bladder OF
q wild as OF domestic fowl intended TOT loou
Lard the breast and legs or tie thin layers OF 'u
,,, ,o,r over the breast and legs with pack thread
or common twinc IL more convenient season 'he
hIrd carefully inside and out with salt and pepper
=, 10 hrd &c Iarded not wrapped IN pork rub II In
addition with butter
In any case dredge on -four and lay IL III orlp-
"
png-pan on It's back. 1t Is hardly necessary 10 say
that no gamo is ever stuffed. though TINS PDeSUo"
ia repeatedly asked by people VINO nave hevfr na
nd zane Sometimes half an onion - Ihid lihIdc
aIb ~ tho larger birds, or a sic" IN 'ile SHl"nr
oncs 70 impart an indisiinc flavor but inns auul-
1 t. excrntional Lovers Of game prefer no ontr
a Ho tnt that OF the fine birds properly seas9heu
Roast dark birds. Ike prairie chcke eI ,t hP
antvhve 10 thirty minutes partrldges iion tlI'r
,~'Sve 10 forty The birds should be the ic ne
sy1lden brown They should be lad on hot paa, pal
s 80 Jn The centre Of a bed OF bread sauce anu
sprtnkled over with bread crumbs lfieu ~ ~ MARI,
'p ,rn nrenore the bread sauce for par o. pa.
,daes or any other bird OF the larger SIZE alIUT
r,S ~ cup OF dried and sfted bread cr1iIU mi,
p, mem IN double boiler with two cups Oh mn
"a a tbir1 OF an onion sliced. Let the saucc coot
afteen minutes Add salt and pepper; Kuo 81
',rse sieve and add two liberal thDespooli us
a p.dro CIR we'll Pour little out on not piat.
er and Law the birds roasted on IT, put the ~
s si ca" avce IN a boat Scatter about two-thlros o..
INC so coarse bread crumbs fried brown IN bu''et
Guy % ,be birds and sauce and add a ghrnish OF
o ,rear narsley or watercross. though inc Iatt
seems more appropriate to ducks shpe a and wood
coveys. .oa htrds with the accom-
i,r,srt of fragrant dish OF wild mushrooIns y, is
paaneciailv delightful after an inspiring vain
,hrough the autumn wcods