The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-29
THE TooTHsoME GAME.
Whose Savoriness Must Lie in tn
Meat. not in the Stuffino.

game birds; not being accustomed TO
their use; their first introduction has
been in the eating of game which has
been 'ripened," let hung. after killing,
| until tender; by this time il has acquired
d peculiar flavor which is considered the
desirable quality designated as ..gsmey''
and much liked by self-styled epicures;
but TO those unaccustomed 70 the flavor,
a too evident indication OF decay and IN
| wholesomeaess and most nOxious and
disagreeable 10 any but a depraved and
vitiated taste
There really is no meat finer or more
/ wholesome than Wild game. The meat
dark and more savory than that of poul-
/ try or tame fowl is also more tender and
| digestibIe.
Wild fowl, being wholly vegetarian.
must naturally produce a cleaner meat
than the domestic fowl. The kind OF
food eaten by the game bird has much
10 do with the flavor OF the meat If
perchance the highly priced canvas back
| duck INDUCES in a diet of fish instead
OF the more esthetic wild celery the
| flavor for which the meat of the bird
| Is so highly priced is lost and it cannot
/ be compared TO the tame duck content
10 quack about his home farm-yard.
Prime game is clean and fat and free
from unpleasant and musty odor. Wild
| the domestic meat because OF the firm
| texture. the kind Of food eaten and free
and natural life of the creature. Large
game not frozen will. in average temper
ate weather, clear and dry, keep a week:
small game from two 10 FIVE days. In
clear winter weather when frozen in the
air, the meat of game will keep until
there are signs of thaw. When the meat
| is to be kept it should be entirely COW
cred by cheese cloth and hung in a cool,
dral1 dry place. Never lay upon dishes
or boards, but hung so that the blood
may flow from IT, and which taints more
quickly than the meat. cannot remain IN
contact with it.
The breasts of game birds should
always be full and tender. and the skin
about the vent and upon the rump clear
and freshly colored. When the vent is
green the bird is stale.
Old game should never be roasted.
In selecting game birds see that the
partridge has yellow legs and a dark bill
if you desire young birds. The vent
viii 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 gem
orally preferred underdone.
The mallard. the male of the wild duck
IS always roasted before a brisk fire for
fifteen minutes and requires frequent and
thorough basting with butter.
The superior and delicate American
favorite of epicures. the canvas back
duck, being very fat, must be cooked
very near a quick fire so that its deli
cious juice viii not run out.
1t is best eaten with a plain gravy or
sharp sauce When the duck is served
the breast only is carved. II is done in
the following manner. Stick a fork
straight 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 joint of the wing. Commence
again at the point OF starting; carefully
and gently carve of the entire breast
until only the carcass remains.
Sydney Smith declared that It was
wjckedness to drench roast game with
sauce. and game to be enjoyed must
not be robbed CT its natural afivor. so
abstain from too much seasoning: do not
use spicy herbs OF any kind and avoid
all onion favored vegetables; for no cult
nary skill can improve on the favor Of
the meat Of the partridge which has FED
on the aromatic nuts and berries OF the
woods and field.
Roasted Wild Duck.
To roast the canvssbsck. red-head or
mallard. first, procure a fine fat fowl.
pick. SINCE and draw thoroughly and
carefully; wipe cut; and sprinkle the in
side lightly with salt: cut an opening at
a.
and neck, letting the head emerge at |
the back between the drumsticks. truss !
II in place. If the duck IS carefully |
drawn IL need not be washed inside /
Sprinkle salt and pepper on outside. place /
in a roasting pan in brisk oven and cook /
eighteen minutes. basting frequently
Arrange on a hot dish untrussed. add A /
few spoonfuls OF white broth. garnish 4
With small pieces of fried honliny and
cuTTant Jelly. one duck makes but tuo 4
portions as only the breast IS served.
Supreme of Grouse, RicheIieu Style.
SINCE, draw and wipe three grouse;
remove the skin from the breasts. with
q sharp pointed knife make an inclsion
end 20 end. Carefully remove the entire
breast on both sides. including the small
wing bone. do not leave a particle q 4
meat on the bones. Remove the small
flleLs found under the breast putting
aside for further use. On the thinnest
side Of the breast make an incislon abou.
three inches long and one deep. rub In
seasoning OF salt and pepper and sfgf
with forcemeat % chickens mixed with
two trufflcs slc four mushrooms sliced
fine. pm them IN a huttered ssute pan.
Certify press the small hllets With TIE
fingers 70 give them hollow shape /
Make SIX Si7nfing. small cuts On each. on
tor and insert 81 them small piece II
salt smoked beef. noisten slightly the
tors Of tho hreae.s WITH water lav .he
fllets leuRrhwise on them and brush
them over with clarified butter Put Into
the pan quarter of a cuD q MADEIRA zrfn.
and tTo tables1oorfuis q mushroom
catsup; place the meat on TOD q this:
lightly cover the pan. Place ~ vsry
hot oven for ter Minutes ArznKe CO
hot dish and serve wifh Httie Ps-5E-
neux "a hrlirle sauce boiled three min
ufes Eith a cup % tomato sauce serve
sauce IL separate dish
Brsised Pa-tridses with Cabbage.
Old cartridges are nice cccked this
wav Truss their same as chlckz-s %
r. bosled PIT them u a szute pan
wf-h butter and brown slightly ove- z
cufcE fire CIT q lftfIe bacon ard two
Tith fhe rartrs3geE- partly cover then
wlfh srork ard breise them ElrE nearly
done. wash Tou1z head - cabtzKs
thcyou Ehiy. biznch ard drztr thoruvKt-
81 dry. pus L Ia Tith TIE rartrstEe ard
flash cooking then toEethe-. When
done. make a baS q re rab5zEa q 4
rot Dish. arrange the neat O. toR (
with he bsco1 for Ezrrlsr- strain TIE
lfruar g - saure-a- throurr 4 &c