Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-10-18

where the ruffed grouse is
called pheasant the bob
white is called partridge. and
where the ruffed grouse is called par
fridge the bob-white is called quail
So if you are trying to find out the diff
ference between a quail and a par
fridge, a grouse and a pheasant. there
it Is.
The truth Of the matter is our terms
for game birds are about as confused
as any terms could be. The ruffed
grouse Is a partridge in the north and
a pheasant in the south. and the little
bob white has to take what Is left in
the nature of a name.
In the following recipes quail is used
for the bob-white and the grouse and
partridge recipes can be used for ruff
ruffed grouse. Really a recipe that
calls for any of these birds can be used
for any other.
Broiled Grouse.
After the birds have been carefully
plucked and drawn and very quickly
washed and dried they should be split
down the back Some cooks never
wash a bird. but wipe it clean with a
damp cloth However. if the bird is
very quickly dipped into cold water 1t
loses none of its flavor and can perhaps
be more thoroughly cleaned thar by
the other manner.
After the bird is split down the back
rub it in good oil or melted butter and
dust it with pepper and salt. Inen
several times. Spread it with butter.
and serve it on a square of hominy.
fried. with currant jelly.
Roast Grouse.
Spread dressed grouse with butter
or else cover it with thin slices of salt
pork Prepare stufflng of bread
crumbs minced celery and parsley. An
other good stuffing is made by soak
ing "a Slice of toast in sherry and put
ting this in the bird.
When the bird is stuffed, put it In a
baking pan and pour in two table,
spoonfuls of boiling water and table,
spoonful of melted butter. Bake TWEEN
ty-five minutes and serve with the
liquor from the pan and mushrooms.
Deviled Grouse.
gmother a grouse for fifteen minutes
THAT is. put it in covered baking
nan In the oven with a little water.
Then roll 1t in melted butter and a
tablespoonful of minced parsley. the
1uice Of a lemon, and salt and paprika-
Then roll in very fine bread crumbs
md bake in a very hot oven for ten
minutes.
Grouse With Vegetables.
This Is a casserole dish and Will
tempt the palate OF an ep1cure
young grouse should be chosen ana
dressed. Then 1t should be spread with
butter and put in baking pan In
hot oven, where it should be Drowned
evenly on all sides. being basted and
turned frequently. In the meantime
carrots. a small onion and two of the
heart stalks of celery all chopped very
fine and mixed with a tablespoonful OF
raw ham, cut in very thin shreds
Cook this in two tablespoonfuls OF
butter until it is well mixed and heat
ed Spread layer of 1t on the bottom
Of casserole and then put in the
Drowned grouse. Spread the rest OF the
forcemeat over the bird. TO the pan
in which the forcemeat was heated aoo
two tablespoonfuls of Madeira wine.
tablespoonful of butter and half cup
full of clear meat stock. Pour over the
grouse and cover the casserole tightly.
Cook for twenty-five minutes.
Roast Grouse With Plum Sauce.
After cleaning the birds. cover the
breasts with fat bacon and wrap In
strong white paper which has been
thoroughly creased with butter or drip
pings from beef. Basic frequently. an6
a short time before they are done re-
move the paper and bacon and allow
the birds to brown. Serve with clear
brown gravy. and the following sauce:
Stew a quart of canned plums or one
pound of fresh plums with half a pound
Of sugar until they are reduced to
pulp Pass through a sieve. Reheat
the sieved fruit, ascertain whether 1t
is sufficiently sweet, and add half