Evening star., 1917-01-12
When You Cook Game.

To prepare the dressed duck or
goose for cooking it is necessary to re-
move the fine down. A quick method
of doing this is to cover the downy
surface with melted paraffin. When it
hardens. pull Off the paraffin and the
down comes with it.
Wash the bird well and wipe dry.
Cooking develops pleasant fiavors
and kills dangerous parasites if pres
Tent. 1t also makes the meat more easily
digested.
The methods of cooking duck and
! goose are similar to methods employed
in cooking other meats.
First. scar the exposed surfaces to
keep the juices in them, then cook at
a low temperature until the meat is
, tender. The larger the bird the longer
time is required to heat through
In roasting and broiling the heat is
conveyed to the meat by means of air.
IN boiling or stewing the heat is car
ried to the meat by means of water
The latter method is employed with
an old or tough bird.
Boiled duck is sometimes used in our
country. but popular taste demands
that 1t be roasted, or braised
An old goose or duck is parboiled to
make it less tough and then roasted in
the usual manner.
Young birds of either variety are
iodotSd WilnOuC DarDOlllnG.
Cook books give various wavs of
cooking both duck and goose, but they
dlner essentially only in sauces and
dressings or IN the way they are treat
ed after the first cooking
ROAST DUCK: Duck NAV he roasted
either with or without stuffing The
faVor1te materials for stuffing are plain
tnashed potatoes. walnuts and peanuts.
Method; Clean. stuff and truss the
duck. Place upon a rack in a dripping
pan. sprinkle with salt and pepper and
cover the breast with thin slices of
salt pork. Bake in a hot oven until
.enaer; 6asting each fifteen minutes.
BRA!SED DUCK WITH TURNIPS:
Method: Wash and cut two young car
rots, two stalks celery, two turnips
ana ana one large onion in large pieces.
slices Of ham. On this place the duck
trussed and ready for roasting Add
Two cups OF water and dust all with
pepper salt. nutmeg and parsley. cut
ine cover and simmer until duck is
tender. Fry a dozen small peeled yell
low turnips In hot fat.
When duck is cooked remove skewers
and place the duck upon hot platter
Serve
sALAMI OF DUCK: Prepare two
prime PR eo! young ducks Remove legs at
Make two pieces each of the breast and
back. Arrange pieces in baker.
sprinkle with one cup finely chopped
celery. two bay leaves, a few Shakes
of paprika. Prepare one pint of stock
with chicken bouillon cubes. Pour this
stock over the duck. Cover and bake,
turning the pieces as necessary while
cooking. When the duck is tender. the
pan should be dry. Place duck on hot
platter Make gravy in pan by adding
two tablespoons oleomargarine and
stirring. until flour is cooked and
Drowned. Add one pint of stock or
water, stir and allow to boil Add two
tablespoons of tomato catsup. tea
pepper and half can of mushrooms
Pour the gravy over the salami. Gar
nish with olivs and bits of red currant
jelly and serve at once.
TO ROAST A GOOSE: SINCE. remove
down. wash. draw. wash in cold water.
wipe, stuff. truss, sprinkle with salt and
pepper and place very thin slices of
fat pork over the breast. Place on rack
until tender. bastfng every fifteen min
utes with the fat in the pan Remove
the pork the last fifteen minutes of
cooking. When tender place on a large
hot platter. remove Skewers, garnish
with watercress and red cranberries
and serve with apple sauce or fried
apples.
fing.
Use one of the following stuffings:
POTATO STURFING: Two cups hot
mashed potatoes, one and one-quarter
cups soft stale bread crumbs, one
quarter cup bacon (ground), one-half
cup onions Chopped fine). one-third
cup oleomargarine. one egg. two tea
spoons salt and one teaspoon Sage (if
liked.
Method. To the potato add crumbs,
egg, oleomargarfne. salt and sage, then
pork and onion.
CHESTNUT STUFFINGs Two tea
spoons chopped shallot, three teaspoons
summer sausage, three teaspoons oleo-
margarine, one-half cup chopped mush-
rooms. one cup chestnut puree. twenty
four whole cooked chestnuts one-third
cup stale bread crumbs. two teaspoons
chopped parsley, salt and paprika.
Cook shallot in the oleomargarine,
add sausage and continue cooking.
Then add the mushrooms. chestnut
puree. salt. paprika and parsley. Heat:
add bread crumbs and cooked whole
chestnuts; cool and stuff into goose.