The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-01

and the kind of food eaten and the free
and natural life of the creature. Large
game not frozen will, in average temper
ate weather, when frozen in the air the
meat of the game will keep until there
be kept it should be entirely covered by
cheese cloth and hung in a cool dark
place Never lay upon dishes or boards,
flow from it, and which taints more quick
~ than the meat, can not remain in con-
tact with it.
The breasts of game birds should always
be full and tender and the skin about The
vent and upon the rump clear ard freshly
is stale.
Old game should never be roasted.
partridge has Yellow legs and a dark bin
if you desire young birds. The vent will
be rigid when fresh. and green If stale.
The young pheasant is known by the
short or rounded spur, which becomes long
and pointed with the old.
Grouse, woodcock and quail may be
chosen by the above rules
Tame ducks must be cooked until well
done but the bird must be rare and served
very hot In fact they are generally pre-
ferred under-dOne.
The mallard. the male of the wild duck.
is always roasted before a brisk fire for
Is minutes and requires frequent and
thorough basting with butter.
The superior and delicate American IA
vorite of epicures, the canvas back duck,
being very fat, must be cooked very near
quick fire that it's delicious juices Will
1t is best eaten with a plain gravy or
sharp sauce. When the duck is served the
breast only is carved. 1t is done in the
and firmly into the middle of the breast
bone. commence from the neck, carve
down the back, straight to the back bone,
around the back. then from the point of
starting around the collar bone. Cut the
the point of starting, carefully and gently
curve off the entire breast until only the
carcass remains
Sydney Smith declared that it was wick
edness to drench roast game with sauce,
and game to be enjoyed must not be rob-
| bed of it's natural flavor so abstain from
herbs of any kind and avoid all onion Ma
vored Vegetables; for no culinary skill can
improve on the flavor of the meat of the
partridge which has fed the aromatic
nuts and berries of the woods and field.
ROASTED WILD DUCK.
To roast the canvas back, red head or
mallard duck. first procure a fine fat fowl.
/ pick, SINCE and draw thoroughly and care
fully; wipe out and sprinkle the inside
neck, and through it draw the head and
neck, letting the head emerge at the back
| between the GrumstickS; truss it in place.
If the duck is carefully drawn 1t need not
be washed inside Sprinkle salt and pepper
on Sps OUTSIDE a Mace cook Toasng IN
frequently Arrange on hot dish -, IN !.
hominy and currant jelly. One duck
makes but two portions as only the breast
| is served.
SUPREME OF GROUSE, RICHELIEU
STYLE
SINCE, draw and wipe three grouse: re-
move the skin from the breasts With a
| sharp pointed knife make an 1ncision en-
the top 0 each breast bone from end 10
end. Carefully remove the. entire breasts
on both sides, including the small wing
bone; do not leave a particle of meat on
the bones. Remove the small fillets found
under the breast, putting aside for fur
Their use. On the thfnnest side of the
breasts make an incision about three
inches long and one deep; rub in a season.
ing of salt and pepper and stiff with force
meat of chickens mixed with two truffles
and four mushrooms sliced fine; put them
ir a buttered saute pan. Gently press. The
small hllets with the fingers to give then
a hollow shape. Make six slanting, small
cuts in each, on top, and insert in them a
small piece of salt, smoked beef; moisten
slightly the tops of the breasts with wa.
ter, layIthe fillets lengthwise on them ane
brush them over with clarified butter Put
| into the pan a-duarter of cup of Madeira
wine and Two tabiespoonfuls OF Inusti-
room ,eatsqp; place TIE meat on ne top 7, Of
very hot oven for ten minutes. Arrange
on a hot dish and serve with a little Perlg.
neux "a truffle sauce) boiled three min
utes with cup of tomato sauce. Serve
sauce in separate dish.
! BRAISED PARTRID6SES WITH CAB
BAGE.
Old cartridges are nice cooked this way
Truss them same as chickens to be boiled
Put them in saute pan with butter anc
little bacon and two onions into dice, put
them in the pan with the partrldgeS, part
" cover them with STOCK ana praise LHeI
until nearly done: Wash a young head q
cabbage thoroughly, blanch and drair
thoroughly dry. put it in with the part
ridge and finish cooking them together
When done make a bed of the cabbage
on a hot dish, arrange the meat on toI
with the bacon for garnish. Strain the
liquor in the saucepan through a fine sieve
and boil down until reduced one-half
Then pour over and around and serve very
hot.
RROILED PARTRIDGES AMERICAN
STYLE
SINCE draw and carefully wipe the part
ridge; cut in halves, lay on dish ane
blespoonful of oil, rolling them in thor
: oughly. Put them over clear, brisk mr.
side
Prepare some fried hominy allowins
two slices to each bird; place on a no
, dish with birds ever them and rcur lit
tie maitre d'hotel butter on top, lay tw'
slices of broiled bacon on each bird ant
FRICASSEE OF PRAIRIE CHICKEN
Thoroughly clean and and, SINCE the he 6 2iTt;
a wooden potato masher or outlet. bat
5 snail onion stuck with six or eight cloves
add a bouquet garni composed of small
a sprig of thyme. parsley and a bay leaf
t cover with broth and place over the fire
when the LIQUOR boils remove to the side Q
the stove and let simmer until bird
! tender. Place two ounces OF butter IN
stewpan with tablespoonful OF nour; ST.
$ the broth from tile birds, strained. an
, season to taste with salt and pepper Goa
tinue stirring until 1t boils few minute
longer: then add a few sliced mushroom
and boil few minutes longer; then put L
the bird; stir in the beaten yolk of on
t mediately.
e Inquiries Answered.
! DR.. II. NJ. c. writes: Have followe
! your articles on cooking for two yeas
wish Won could have rcprOduced-naStur