The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-21
COOKING SMALL GAME BIRDS.

COOKING SMALL GAME BIRDS.
Every season brings its own particular
variety OF food. ana no period OF the
year gives more acceptable supply OF
small game than the month of October
with its plentiful supply OF small game
piros niling our markets and enabling
the housewife TO make agreeable changes
in her meat service and TO delight and
satisfy the tastes of her household. Many
varieties are growing more scarce each
year. yet We still have partridges. prairie
chickens, snipe, quail, etc, in album
dance
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
cooking game birds the old birds are best
served in pies or fricassees. The young
birds should be cooked as quickly as
possible; served very hot, and rather
underdone. Remember young birds have
soft feet, pliable bills and are plump
cartridges, prairie chickens and quails
are in market from the middle Of Octo-
Der until the first of January Game hav-
ing wh--e meat from the middle of Octo-
having white meat is best we'll cooked
Garik meated birds should be served rath-
er rare. The flesh of game has a finer
more delicate flavor. containing less fat
Ian that of poultry. keeping DEVELOPS
the navor of game. but the birds should
not be hung long enough for decomposi-
ton TO take place, although some declare
that the flavor is not fully developed IN
til this stage is reached
Prairie Chicken.
Prairie chickens make a good fricssee
or if young and tender. roast in a very
hot oven. to an even brown, first Harding
from pan to a hot platter; add two table
spoonfuls of flour to the gravy in pan;
half pint of boiling water; stir until
smooth; strain and serve with chicken.
Roast Quail.
Clean your quail, remove heads and
feet arrange the joints. wrap each bird
in a covering of thinly sliced pork. place
in a cooking pan just large enough to
hold them. Cover with oiling water. a
little sprinkling of salt and pepper, then
place over a hot fire ten minutes. Re-
cloth, spread them well with butter and
roast brown in Il very hot oven. haste
frequently with melted butter, strain the
broth in which they were broiled, mix
with it an equal quantity of melted cur
rant jelly. Serve the birds very hot on
a separate dish. Pass currant jelly.
Partridge Fricasee.
Clean your blrdsti divide as for pot
pie; put in a large saucepan a. piece OF
butter the size of an egg, heat very hot.
roll each piece OF fowl in -four, pack
closely in hot butter. cover tightly. cook
for ten minutes. then add water enough
to keep from burning. Simmer slowly
until tender. Take up meat in deep
dish. Add enough hot water to pan to
make a rich gravy; pour over meat and
serve.
SaImi of Game.
This may be prepared from the game
left over from yesterdays dinner. Carve
very neatly and remove every particle
of fat and skin from legs. wings and
breasts. Bruise the bodies well and put
them with the skin and trimmings into
a stewing pan. Add a bay leaf. two
onions sliced. a few pepper corns and
a blade of mace. pour over enough veal
broth, stock or gravy TO cover. let boil
until reduced one-half; strain, skim of
the fat, season with cayenne. and lemon
juice; heat up slowly without allowing
to boil. Border the dish with fried bread
or mush triangles; put the game in the
center; pour. the gravy over II and
serve.
Broiied Birds.
Cean and split the birds down the
back. sprinkle with salt. dredge with
flour prevent the escape of the juices.
Place in wire broiIer inside next TO
fire. Allow ten minutes for quail from
twenty-five TO forty for partridges and
prairie chickens. When done place them
on a hot dish. Butter well on both sides
and serve on toast. II the breasts of
the birds are quite thick, broil them
slowly and cover at first.