My best 250 recipes

Cut bits of cold roasted fowl, turkey or duck in cubes of one inch. Measure ; to each pint allow two tablespoonfuls of butter, one tablespoonful of flour, half a pint of milk and the hard-boiled yolks of three eggs. Rub the butter and flour together, add the milk, stir until boiling; add this gradually to the yolks of the eggs, rubbing all the while. When you have a perfectly smooth, thick, yellow sauce, add the chicken; stand it over hot water for at least twenty minutes, add a level teaspoonful of salt, a saltspoonful of white pepper and a teaspoonful of Worcestershire sauce or soy. Serve smoking hot. 120 My Best 250 Recipes CREAMED FISH Rub together one tablespoonful of butter and one of flour; add half a pint of milk, stir until boiling; take from the fire, add a level teaspoonful of salt, a saltspoonful of pepper and one pint of cold cooked fish, picked in flakes ; stand this over hot water until thoroughly heated. Serve on toast, in pate shells, paper cases or in a potato border. MY BEST GAME AND POULTRY RECIPES In buying poultry choose those which are well fed but not too fat. Young chickens, ducks and geese are recommended to invalids, not that they are more nutritious or tender, but because they contain less fat. Duck is less digestible than turkey or chicken. Wild birds, "game" as we call them, being natural, are not over fat, hence are more wholesome than the barnyard overfed fowls. The ordinary hog is an excellent example of an over-fattened animal. The deer, a natural wild animal, has scarcely a trace of fat; the flesh is tender and very easy of digestion. The red flesh of wild land birds and animals is less stimulating, and when carefully cooked is wholesome and easily digested. All meats should be quickly heated at first. This sears the outside and retains the flavor and juices. The after-cooking may be done slowly, especially with white-fleshed birds, as turkey and chicken. Game is best cooked quickly and served at once. There is quite a difference in quality and flavor of wild ducks. The canvasback and redhead ducks are always best cooked without stuff- 122 My Best 250 Recipes ing ; it seems a pity to stufif these fine birds. Mallards, teals, widgeons and woodducks may be stuffed with rice, hominy or potatoes nicely seasoned with chopped English walnuts. Canvasbacks and redheads are vegetable eaters, hence the flesh is sweet and palatable. A SIMPLE GAME PIE Boil one cupful of rice in plenty of water for half an hour. Drain, and add half a cupful of milk, a teaspoonful of salt, a saltspoonful of pepper and a tablespoonful of butter. Beat and mix well. Cut the birds in halves or quarters according to the size ; put them in a baking-dish, season with salt, pepper, chopped onion and chopped parsley. Rub together two tablespoonfuls of butter and two of flour, add a pint of water or stock, stir until boiling ; add a teaspoonful of Worcestershire sauce and one of salt. Pour this hot over the game; cover with a crust of rice, brush with milk, and bake in a moderate oven for one hour. WILD DUCKS Clean the ducks carefully. Truss them in shape, dust with pepper, brush with butter, put them in a baking-pan, and add a half cup of stock. Run in a very hot oven ; in a moment the stock will evaporate and there will be sufficient fat in the pan to baste the ducks ; do this two or My Best 250 Recipes 123 three times for three-quarters of an hour. All red meats should be served rare, and wild duck is one of the reddest of meats. Many of the water birds living upon fish have a decided fishy flavor; this may be overcome by filling the bodies with finely chopped celery and rubbing the breast with onion. BROILED VENISON STEAKS