Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-12-04
WHEN SMALL GAME Is IN SEASON:

lit for beings better than men"
During the fall and winter our city mar
game. Until the cold weather fairly sets
in wild fowl are plentiful on the prafrles
and about the lakes; Prairie hens and ma
long winter and are frequently to be
iound near farmhouSTes, where tn ;iy come conn
those killed in the fall.
Game FayOrite Form of Food
Game and wild fowl furnish pleasant
change in the meat diet. Observe how
nature carefully regulates the supply OF
embraced in meat meat list. As the warm
weather advances and during the heated
season We lose our relish for strong meats,
such as beef, mutton, etc, and then comes
the abundant supply of fish from river,
lake and ocean, and as the cooler weather
ply the demand of an increasing appetite
digested meat than butchers meat.
The Absence OF Fat.
One of the chief characteristics of game
is the absence of fat permeating the mus
cular fibers. The meat is also short fibered.
These two features make the meat very
digestible and particularly valuable for
invaiids; When poultry or game is well
fattened the meat does not possess the
same delicate flavor, and when roasted
the fat makes them far less digestible.
The Flavor of Game.
The high authorities on cooking of game
tell US that we must abstain from the use
of too much seasoning and to avoid all
spicy herbs-onionS. garlic or shallots-as
of the game. While the freshly killed birds
that feed on vegetable products do not.
as a rule, have a strong flavor, the meat
is considered much improved by hanging
until 1t becomes a little high. This does
Pos Tnder Il SS snd 10 even Se w fxten
decomposed. The fishy flavor noticeable
often in wild fowl can be removed by first
boiling them in water with onions and salt.
The meat of the native hare is similar
in texture and composition to the majority
more nearly to the common fowl. Inc
imported hares, however, while resembling
is shorter fibered, more tender ana digesti.
BILE, but much more stimulating.
Old Game.
Old game should never be roasted. But
they may be turned into many very nour-
ishing and appetizing dishes. Make an
old rabbit or hare into soup, PURGE, stew.
long cooking, but give more substance and
flavor than the young animal Old birds
into soup, PURGE or forcemeat m France
old cartridges are praised until tender with
mans substitute sourkrout for the fresh
Cooking Small Birds.
These should be cooked little uGderdpne
the absence of fat in the muscular tissue
makes game birds dry meat So they
in Jackets of very thin slices of salt
pork or bacon. Sidney Smith pronounced it
sauce; but II is mostly served with bread
sauce for partridges, pheasants, grouse,
and quartcTed lemons always accompany
wild fowl in general. This sauce having
little favor or character of its own does
not Getract from the flavor of game. 1t is
an American fashion to serve currant
jelly with roast hare, grape jelly with
duck and venison and cranberry jelly with
turkey.
For the Invalid.
While snipe, woodcock and quail are
delicate in flavor they are too rich 70, for
as they often have the fish flavor. Par
fridge and hen pheasant are suitable for
the invalid. There is an old saying in
regard to selecting birds for invalids: The
wing of the walker and the leg of the flyer
This means that the breast meat of the
walker is more tender and digeStible and
vice versa. Game for delicate persons
should hang just long enough to become
tender, but not at ali high in flavor.
Keeping Game.
Game birds should be, hung by the neck
and not the feet. and the feathers not re
moved until ready to cook, and the skin
should not be torn. Rabbits are also 4
dry meat and must not be skinned until
used.