The sun. [volume] (New York [N.Y.]) 1833-1916, 1900-11-11
GAME SUPPLY.
SOUTHERN RECIPES FOR COOKING
OUAILS no PERFECTION.
Channe Di,h Methods OF Preparing Them
Game Pies In season wiid TURKEYS and
Rabbits-Maoy Tran>formotio of veal
-lookIng Gamc Birds the RIght May.

~ oOtiUk tHi bHu " h'EHt "
The quail season in New York bsg,ns on Nov.
I, although many birds are brought fr M the
southern States Ia October aud through the
winter. for some persons find "A suphrior flavor
In the birds raj ed In The Virgin a fields and
forests. The quail Is one Of ths finest ofall the
game birds when i IL cooked rro erly. In the
Mort chefs TO frequently either DIV out the
Il sh OF The quail or else serve II almost raw.
Tho Southern cooks possess the secre, OF
cook ne { IL and OF or game birds to perfec-
tin, chiefly because they use liberal quantities
on g. Sce'lentbu ter 10 offS't the natural dry
ness Of the game. and never co X a quail with
D out n Wrapping Of salt rork or bacon. There
nre al o q 'ecr little touches ~ which the South
srn nanny 10 mistress. which mae her
first In III" nrt OF quail c oHcry. One quaint
and delicious method. rs Interesting to watch
n 10 "rjoy up n The table. Is rractis'd In a
famous Norfolk restaurant Each bird IL
WRAPPED in a %tli,eo' bacon. wnile n single
B oyster IS us d a. a s,uNlng TIE birds are then
SUSPENDED before a c ear. onen fire, each on a
string and are spun around constantly. Ire
bacon sh'ivels mp in the eat. nd when Il dis
apponrs the bird. a-e done. md are : rved on
vel-hut'cred toast AID plates that have been
hci re- tho fire, both Of these last items be ng
! quite 4 important as the cooking VI the bird.
l. is always test 10 cook quails before or upon
a hot. clear oneu fire which. however, people
have no within reach in the North a. a rule.
A hot oven l. the next approach 10 tie open
fire for roasting or baking the quail. Broling
IS the ma'hod most in favor.
TIE birds are p tucked. sinE"l md drawn.
split Icing hw.sr md wiped WITH n damp towel
! Season with salt, rub with warm butter and
drctse with flour. Put The birds on n crd ron
( ov n olear Ere and lrpil ten IN nutcs. So Va
| at, lv,,,r.I t,aaf v,tsI ,nr log nd ialfv Nifh
bacon tho birds ma be bro.lad hy pinninr them
in Il Ices which, II course. mot in the heat.
! Some Ike additional bro led bacon served with
the birds. but the me" sug7e tion - bitter.
Qlails may be prepared IN a @ afuE d sh
after several tried and proved rec. PEE. The
| 'uperi rity e the chatting dish method always
lies in the fact tNat a smaller quantity il usu-
ally prepared a. one tine. necessarily, and this
T. always y desirable point IN cooki G delicate
foods. Clean two bird, thoroughly. rims" them
/ g. cold water. wipe DRY aud spit each bird in
two lc' glhwi-e Put IN tn" d sh TWO table
suoon,uls II butter. when Il begins e. color put
in the qua l.. cover and ,ook five minutes:
then turn each piece and COX I've minutes
longer. Now add a cul OF highly ,etsoned
broth. n Gil of port a. clrr't. n hcapirg table,
spoonful Of currant Jelly. "a tahlc, poonful 81
! mushroom ca'sup a tea puorlui OF onion vine
ga season with celery AT and white pepI or
Another method vouched for Y that master
OF the Cha'ng dis & l. Ihund- i u"hil re-. i
for the G o .If I i'gr !5n'' For n-'i me- H .5a1. are are
! mad gcros- and through IN" right and eft
id q! 10" I%rnlectl gr dr' . IN" breast bones
and in each a in S,i'"oi irnfi" j. Inserted Put
a lei OF @ icrv IN the BODY nl ga h lird and over
The breast Of each nut % IA n vi . i e" Of lard
inc po-k. koa-ti . birds a.hoI oven twenty
mt . II mp p,ece-G OF IL hr. aetand~ "a hen
20 the { hi for the ,tvtlug d. put IA
.I. I., V.nfar hlzt p4t. IL. ming pa. Z "A mint
oi Not vi. er. OF top Off r,DC" 'h" chatting dr.
. oIer 80. tut 2 a ~ su.'i'm. H-ch ~
/ i,a paste and add half a mint OF warm water a
sails 90 ful Of sait and a da,h Of "t,enue.
Iii I'VE - ,nM'"S w,'1hh m,"d,N -, on. "a
sDoorfuls o. butter. n gin ~ viii wine. a
tablespoonful at a time, "nd n,alIy a abe
| nm iu ono wlputa after add H.. vol ot IN egg
ard a 10 5000, mi Il cloprcd t%ruiile; work
no.. WSa me I 'rs 'It,'y &C. n nj .mr""th. tnS her
warm tho qua breast H. f. and cover. but
do Of lz'tthe amps. a. the eggs would curde
" In Eurore the Chris mas -oa~ou l. markad Wy
the son 'tnc Of da MY u'iIe & m, PIE, 70 lr,ends
idn. rau, uhr nee Tho~" 'r- - Drc;cd +
/ f1rcy h.xe. ribb n Jed. l.d ~ cn''on il 50
|Iuoricnns w.o admir- the In $50 way Of d.
inr thing. For 2 -" ri"s a.. IT, ~" de- .rahle
and ma" 10, cooted " rr".i~" at'"- IN" fol-
owing method for an gA'h { hr Stlna- pc;
Cean and wa-h Do" h rds Cut IN gn1Us IN
h,r, and 'ha crou-c IN fou- ri"c's.. Trim "a
hi- or IN" %i1'cri,r r~or'io"- neck. ,lower rms.
'at~. lie q pint nd % hall water u *
NJ. a.. who rlmtcr " ak = - dain'yIe Wtt'
TIL j. st'"l'g. lax n good run Ua- 9 and Inc
l.r-D pudI'r, dish, re- frviug 'rourh fo"a d
h7if IN il ca thi,,. When h" ive-- ar tend r
lax. 'lem pl' leaving he r1v" 20 Sow u t.n
covered saucepan. lard tie breasts ~ tie
r. d. with tiny strips e al p'rk and miro" a
,oq' Of ,,'s Of ine . ~nnl, W., =, , .Gs n T. r;a a
rls, chopped fine. ~ l..C" ~ e lemon.
." pr ard a m sHa l"'. VIZ" fore meat
MI PA. 80, hu~'ri". a. cd. 'orn"d, Mt
smp cd ham. in.the bottom 81 " % ',"y','o
r ~. Gg-red alidi bu ,,,rar.d i.T ,i,Tn' . g ip'er 70 iio'c.;
ma'' and 50 on nm Il v'l ar r1dy To- 'he
rr'yv. strain 'his return b. e. ~" IRE AID
sea.o0 " ~ uppp r nd u t.U-s az vi o Heat
to % o.'nE roiur. pour 1T" The and cover
win the urrer crust. cuttirr n si' m - mi :
10. N.k" 'hr"" hn"rs. covering with ai"f II
!, 1rr'I,"r 6r,rrs 'ni-o the vuI turkey. a.
TO-. q y n y a., III" cH".cr-t 81 a. IN"
hrd .h,u d hn . pt"' il of'er ~" rere Gus
sou'h n 0e'lun. which Il ows pounds T Il Z.
hu',or for ,'' 10, ~ Of NE d'y d. Nssh q
care aud Ito cavity wiz 4 v,h = dry, : 4
ci,t7 n ,dr"-,'ns pd" 81 hr a. Grln.i
ror: "irh s'lt nd r%or'cr, fcat m NJ, cad
a COW d" 81 to'l'-roon Ms @. melted butter
Ra-tn Wit hut r dur Z the 4 - hours &C. ok
jig an thon n IN gravy Drod,n finally with
-four, froth " On b tier Tor r'r asst b owning
. a'd .arvn VIII CuTraN' 7 W. IN EfhNN itlN
ne 'hickornI WI IN" ri - chopped fine
So NJ '-ird S.usaCe- Hrn sUr we'd n q Sar'lSh-
iug with ia" Wild turkey
Ha~osordr bhitsm - he brought from other
S'at'- until Nor'rl ~, wh'"y m.rk~ IN" - n
NJ of tho ,oaspu IN N"w Nor3 T"oy AR" No. n
pCpllar dish n TIL pat Of tho country, u'inc'-
laIi" Tor tn reason that. Of " . 100 5. f1"v NJ"
most often irlnrur orlv ,oOEcd Tn French can
prod 90 wonders viii ar. l'g 'ot, fri'd ana
frril"d, n c 'ri>. 10 'iuh bales. On rih lott" and
IN ari" "le's v'h iHrnm, TGhl' sauces
Mrs. Roror IN ono ~ her lecture. rrwnr'"f
= AZ ~" 'n'h' wa 'hc NOS ~ used nd badly
rrerN-rd ~ food 50 me PROOF d"d I" COOK
on. il"srr III ~ h"r loC'ur, ~ Ct G ly inter
vi moth d Thr ? bhlt must he . caned and
wr.hrd c~ar"fulv with n srorr". II iuu I not
bod TOO much, 0si is h"ho q that gives -.
rnhbt rs f0v r lav II on the ho"rd md lard
carefully IN Ch He'd pork the" T. &C" II IN t"
rnas ing nan 4 4 two bay l"Hvcs, 2 Glove ~
SLICED garlic. n SrrIr OF a--l"v, y little celery
one-h7lf tnasr ooufu| of sl''. q little r"I per ard
af n Gun 4 good -oup -'oc'. Nd n ia'l"-
s-,on'll o. hu''"r and h7' 9 m n hot oven for
tt'riy minute with frsQ ou' hH-iiuT II NAV
be & rye with swoa' potato Crouuet'es or
/ nouinv balls. Z rrish'd with rarsNv
Tn mas Nu~rcy's recipe for rabbit IN Cor
ma srvo vii he fou"d c'c.l' ont: Divide tho
/ rabbit INTO neat iioCeS. rut into n dreU disN two
sio'- of'ouion, a fox tail pop or. cut up, siI
! cloves. y telsropnful Of snlt. half n bay l"nf
] ayf % I1.Ia - r4..,, Ald - , ffAaaz y vuhhff