The Cook County cook book

HASHED PHEASANTS.— Cut cold pheasants into pieces, and brown lightly over the fire, in a piece of butter and a little flour. Pour into a stewpan a glass of port wine and a cup of water, with a spoonful of browned flour; pepper and salt to taste; boil, skim, and stir until very thick, then put in the pieces of the pheasant and make them very hot, but not boil. Place the meat on a dish, and strain the gravy over. Garnish with sippets of fried bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PANNED PHEASANTS, PARTRIDGES, QUAILS AND GROUSE. — Clean and split the birds down the back. Dip them quickly in cold water and sprinkle with salt, pepper and flour. Place the birds in a small baking-dish with the inside of each upward; place a small piece of butter in each bird, add a cup of water, and roast in the oven, allowing 5 to 20 minutes for quail and proportionally longer for larger birds, basting every 5 minutes after the first 15. Thicken the gravy, add salt and pepper, if necessary, and pour the gravy over the birds. — Mrs. Chris Worthington, Des Plaines, 111. ROASTED PHEASANTS, PARTRIDGES, QUAIL AND GROUSE. — Clean, truss and stuff the birds the same as turkey, and bake until brown, basting often with butter and water. Thicken the gravy and pour it over the birds. Serve with dried hot crumbs and bread sauce. — Mrs. A. C. Christy, Glen View, 111. BOILED PIGEONS OR SQUABS — Young pigeons or squabs are rightly esteemed a great delicacy. They are cleaned, washed and dried carefully with a clean cloth; then split down the back and broiled like a chicken; season with pepper and salt and butter liberally in dishing them. — Mrs. Clark Mason, Bensen, BRAISED PIGEONS.— Prepare the pigeons as for potted pigeons, and cook in a braising-pan. Cook spinach; chop it fine, and season. Spread the spinach on slices of toast and lay the pigeons on the spinach, one on each side. Serve the gravy in a boat. — iMrs. Allan George, Park Ridge, 111. BRAISED WILD PIGEONS.— Clean, wash carefully; put a lump of butter in the body of each and bind legs and wings neatly to the sides of the birds. Fry 6 or 8 slices of fat salt pork in the frying-pan until crisp, but not burned. Strain the fat back, lay in the pigeons and roll over and over in the "boiling grease until seared on all sides. Take them up and keep hot. Add a spoonful of butter to the hot fat, and when it hisses fry a large onion, sliced, in it. Lay the pigeons upon the grating of the roaster, pour the boiling fat and onion over them; add a cupful of weak stock; cover closely, and cook steadily for ¾ of an hr. Test the birds with a skewer or fork and, if tender, wash with butter, dredge and brown. Remove to a hot dish and make the gravy. Thicken and season to taste, stir in a dozen stoned olives or "pimolas." If you can get fresh mushrooms, fry or broil a dozen and lay about the pigeons, when they are ready to serve. — Mrs. Jas. Russell, 3519 S. La Salle St., Chicago 111.