The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-01
WHEN sMAI.L CT IS ~ SEASON.

WHEN SMALL GAME Is IN SEASON-
"A partridge properly roasted is a dish
fit for beings better than men,
During the fall and winter our city mar
kets are well supplied with all kinds of
game Until the cold weather fairly sets
in wild fowl are plentiful on the pratr1es
and about the lakes. Prairie hens and
cartridges become quite tame during the
long winter and are frequently TO be
found near farmhouses- where they come
fattened on the wheat. are better than
those killed in the fall.
GAME FAVORITE FORM OF FOOD
Game and wild fowl furnish a pleasant
change in the meat diet Observe how
nature carefully regulates the supply Of
the heavier, heterogeneous form of food
embraced in meat list As the warm
weather advances and during the heated
such as beef. mutton. etc. and then comes
the abundant supply OF hsh from river
lake and ocean. and as the Cooler weather
advances the wild game and poultry sup
ply the demand of an increasing appetite
for heartier viands, and yet a more easily
digeSt ed meat than butchers meat
THE ABSENCE OF FAT
One Of the chief characteristics Of game
is the absence of fat permeating the mus
These two features make the meat very
digestibie and particularly valuable for
iuvalids When poultry or game is well
fattened the meat does not possess the
same delicate favor. and when roasted
the fat makes them far less digestibIe-
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
these destroy the delicate intrinsic value
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 II becomes little high.
This does not render II unwholesome. even
when il becomes a little high and TO some
extent decomposed- The fishy flavor no
ticeab bic often in wild fowl can be removed
by frst boiling them in water with onions
and salt
The meat of the native hare is similar
in texture and composition to the major
ity Of game birds. while the rabbit CORE
spends more nearly to the common fowl
The imported hareS. however. while re-
sembling the whitest meat of poultry in
der and digestble. but much more stimu-
Iating-
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, pouree stew
pot-pie, civet or quenelle- They require
long cooking. but give more substance and
flavor than the young animal Old birds
should be boiled. praised, fricassed, made
into soup, PURGE or foreemeat- IN France
old partridges are praised until tender
with bacon, sausage and cabbage The
Germans substitute sourkrout for the
fresh cabbage
COOKING SMALL BIRDS.
These should be cooked a little under
done and dishad up on toast Remember
tnat the apssIee OF Iat IN me Iauseul Al
tissue makes game birds dry meat. 50
they should be weIl-Iarded, small birds
roasted in jackets OF very thin slices or
salt pork or bacon. Sidney Smith pro-
uOunced it a wfckedness to drench roast
game with sauce; but it is mostly served
with bread sauce for partridges. pleas
ants. grouse. and quartered lemons always
accompany Wild fowl in general This
sauce having little flavor or character of
its own does not detract from the flavor
Of game It IS an American fashion 10
serve curraut Jelly with roast hare. grape
jelly with duck and venisou and cranberry
jelly with turkey.
FOR THE INVALID
While snipe. woodcock and quail are
delicate in flavor. they are too rich for
the invalid Wild fowl are Objectionable,
as they often have the fish flavor. Par
fridge and hen pheasant are suitable for
the invalid There Is an old saving in
regard to selecting birds for inyaIids.
The wing Of the walker and the leg OF
the flyer This means that the breast
meal of the Ealker is rnora tendar and