The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-24
Cooking Small Game Birds.

Every season brings its own particular
variety of food, and no period of the year
gives a more acceptable supply of small
game than the month of October with its
plentiful supply of small game birds filling
our markets and enabling the housewife
to make agreeable changes in her meat
service and to delight and satisfy the
are growing more scarce each year, yet
we will have parJridges, prairie chickens,
snipe, quail, etc.. in abundance.
All small game birds that can be roast
ed are better cooked in a Jacket of thin
slices of fat salt pork or bacon In cook
ing game birds the old birds are best
birds should be cooked as quickly as pos
sible, served very hot, and rather under
feet, pliable bills and are plump. Part
ridges, prairie chickens and quails are in
the first of January. Game having white
meat is best. well cooked, dark meated
birds should be served rather rare. The
flesh OF game has a finer. more delicate
flavor, containing less fat than that Of
poultry, keeping develops the flavor of
game, but the birds should not be hung
long enough for decomposition to take
place, although some declare that the fla
vor is not fully developed until this stage
PRAIRIE CHICKEN.
Prairie chickens make a good fricassee;
or if young and tender, roast in a very
hot oven, to an even brown, first larding
with thin strips of fat bacon; remove from
pan to hot platter; add two tablespoonfuls
of flour to the gravy in pane half pint Of
and serve with chicken.
ROAST QUAIL
feet. arrange the joints, wrap each bird
in covering of thinIy sliced pork place
IN hold tbe d Daa With bogn %afar
little sprfnkling of salt and pepper, then
place over hot fire ten minutes. Re
move the pork, dry each bird with a cloth,
spread them well with butter and roast
brown in very hot oven, basic frequent
ly with melted butter, strain the broth in
which they were broiled, mix with it an
equal quantity of melted currant jelly.
Serve the birds very hot on a separate
dish. Pass currant jelly.
PARTRIDGE FRICASSEE.
Clean your birds. divide as for a potpie:
put in large sauce pan piece of butter
each piece of fowl in flour, pack closely in
hot butter, cover tightly, cook for ten
from burning. Simmer slowly until ten
der. Take up meat in a deep dish. Add
enough hot water to pan to make a rich
gravy, pour over meat and serve.
SALMI OF GAME
This may be prepared from the game
very neatly and remove every particle of
fat and skin from legs, wings and breasts
Brse the 5odies Te ana bsv put a mem tRo INTO nno
ions sliced, a few pepper corns and
blade of mace, pour over enough veal
broth. stock or gravy to cover, let boil IN
til reduced one-half; strain, skim off the
heat up slowly without allowing to boil
triangles; put the game in the center;
pour the gravy over it and serve.
BROILED BIRDS.
Clean and split the birds down the back
sprinkle with salt, dredge with -four to
prevent the escape of the juices. Place
in a wire broiler inside next 70 fire. Al
low ten minutes for quail, from twenty
five to forty for partridges and prairie
dish. Butter well on both sides; serve on
toast If the breasts of the birds are quite
thick broil them slowly and covered at
first