Large game is composed of deer, reindeer, elk, bear, chamois, wild boar, ahtelope, etc. Small game is composed of rabbits, hare, squirrel, raccoon, guinea pig, opotssum, etc. Large birds are composed of wild turkey, pheasants, prairie hens, hazel grouse, heath cock, etc. Small birds are composed of quail, lark, pigeons, plover, rail birds, thrush, reed birds, etc., water, marsh and forest game. Remarks. (Game of black meat is generally eaten rare, and should only be served to order. There are three different ways of cooking game, roast, grilled and sometimes saute. Let mortify for two days before cook¬ ing. So the epicure says.) Remarks. (To make, essence of game use bones and trimmings with aromatics and vegetables. Let sweat 10 minutes, then moisten with wine according to aiticle. Add veal juice reduce. Game should be cooked and served instantly off the fire. All dark meats are served rare. White meats well done, or according to desire. VARIOUS BIRDS Grousse, ptarmigan, prairie hen, etc,, broiled or roast¬ ed, served with bread sauce or currant jelly. Snipe, plover and woodcock; broiled roasted or saute, divers styles. WILD DUCKS (Canards sauvages) Wild ducks include canvas back, red-heads, mallard, ruddy and teal. (All wild ducks are roasted and eaten rare, served with currant jelly, fried hominy, some¬ times they are broiled. Stuffing occording to desire. Also wild rice. — 304 — LARGE AND SMALL GAME The supreme of wild ducks is sometimes saute with wine, but do not boil the wine. Small birds such as the woodcock, snipe, plover, etc are never emptied. Take out the gizard, the eyes and pouch only. TIME FOR COOKING GAME Venison .. (well done) . 30 to 40 minutes Venison . (rare). . 20 to 40 “ Large game., (roasted).* _ 20 to 50 Large game .. (broiled) _ .15 to 20 “ Small game., (roasted) . 20 to 40 “ Small game .. (broiled) . 15 to 30 “ Large birds .. (roasted) . 45 to 1.15 hours Large birds .. (broiled). . 15 to 30 minutes Small birds .. (roasted) . 10 to 30 Small birds .. (broiled) . 10 to 20 SMALL BIRDS (Petit gibier a plumes) (Abbreviations, see Chicken) Lark, quail, rail bird, reed bird, thrush, partridges, etc. Alexandra, Boneless, stuf. f-gras, fo-raeat in timbale of paste w. game essence and madeira closed, baked. Small Bird ready for Roast Aspic, Braised or roasted in jelly, dec. according to style. Bohemienne, Saute w. f-gras in dice, in crust' salmis sa. Bonne-Femme, Saute w. salt pork and bread crust, mois¬ ten w. cognac and burn. Cafe de Paris, Cooked in emptied raw pot. stuf. w. fo- gras, cov. w. pulp, mixed w. f-gras, baked 1 hour %. — 305 — GANCEL’S CULINARY ENCYCLOPEDIA Caisse, Stuf. divers styles in cases w. mu. truf. in ju¬ lienne, game essence and madeira. Canadienne, Saute, gar. w. fried apples, salmis sauce. Cendre (Sous la), Stuf. wrapped in buttered paper, cook¬ ed in ashes or rolled in bread paste. Baked. Cerises, Roasted or saute w. game essence and pitted cherries or boneless stuf. (small game) cov. w. chaud- froid sa. in small case, cherry shape. Casserole or Cocotte, Cook in casserole or cocotte, gar. and sauce according to name. Coings, Boneless or small game- cooked in emptied quin¬ ces served with jelly. Chatelaine, Roasted in crust fil. w. chestnut puree, sou- bise sa. and essence of game. Charentaise, Roast, rolled in large grape leaf and lard¬ ing pork, burn w. cognac.

AI-modernized reading of the original text

Large game is composed of deer, reindeer, elk, bear, chamois, wild boar, antelope, etc. Small game is composed of rabbits, hare, squirrel, raccoon, guinea pig, opossum, etc. Large birds are composed of wild turkey, pheasants, prairie hens, hazel grouse, heath cock, etc. Small birds are composed of quail, lark, pigeons, plover, rail birds, thrush, reed birds, etc., water, marsh and forest game. Remarks. (Game of black meat is generally eaten rare, and should only be served to order. There are three different ways of cooking game, roast, grilled and sometimes saute. Let mortify for two days before cook¬ ing. So the epicure says.) Remarks. (To make, essence of game use bones and trimmings with aromatics and vegetables. Let sweat 10 minutes, then moisten with wine according to aiticle. Add veal juice reduce. Game should be cooked and served instantly off the fire. All dark meats are served rare. White meats well done, or according to desire. VARIOUS BIRDS Grousse, ptarmigan, prairie hen, etc,, broiled or roast¬ ed, served with bread sauce or currant jelly. Snipe, plover and woodcock; broiled roasted or saute, divers styles. WILD DUCKS (Canards sauvages) Wild ducks include canvas back, red-heads, mallard, ruddy and teal. (All wild ducks are roasted and eaten rare, served with currant jelly, fried hominy, some¬ times they are broiled. Stuffing occording to desire. Also wild rice. — 304 — The supreme of wild ducks is sometimes saute with wine, but do not boil the wine. Small birds such as the woodcock, snipe, plover, etc are never emptied. Take out the gizard, the eyes and pouch only. TIME FOR COOKING GAME Venison .. (well done) . 30 to 40 minutes Venison . (rare). . 20 to 40 “ Large game., (roasted).* _ 20 to 50 Large game .. (broiled) _ .15 to 20 “ Small game., (roasted) . 20 to 40 “ Small game .. (broiled) . 15 to 30 “ Large birds .. (roasted) . 45 to 1.15 hours Large birds .. (broiled). . 15 to 30 minutes Small birds .. (roasted) . 10 to 30 Small birds .. (broiled) . 10 to 20 SMALL BIRDS (Petit gibier a plumes) (Abbreviations, see Chicken) Lark, quail, rail bird, reed bird, thrush, partridges, etc. Alexandra, Boneless, stuf. f-gras, fo-raeat in timbale of paste w. game essence and madeira closed, baked. Small Bird ready for Roast Aspic, Braised or roasted in jelly, dec. according to style. Bohemienne, Saute w. f-gras in dice, in crust' salmis sa. Bonne-Femme, Saute w. salt pork and bread crust, mois¬ ten w. cognac and burn. Cafe de Paris, Cooked in emptied raw pot. stuf. w. f-gras, cov. w. pulp, mixed w. f-gras, baked 1 hour. — 305 — Caisse, Stuf. divers styles in cases w. mu. truf. in ju¬ lienne, game essence and madeira. Canadienne, Saute, gar. w. fried apples, salmis sauce. Cendre (Sous la), Stuf. wrapped in buttered paper, cook¬ ed in ashes or rolled in bread paste. Baked. Cerises, Roasted or saute w. game essence and pitted cherries or boneless stuf. (small game) cov. w. chaudfroid sa. in small case, cherry shape. Casserole or Cocotte, Cook in casserole or cocotte, gar. and sauce according to name. Coings, Boneless or small game- cooked in emptied quin¬ ces served with jelly. Chatelaine, Roasted in crust fil. w. chestnut puree, soubise sa. and essence of game. Charentaise, Roast, rolled in large grape leaf and lard¬ ing pork, burn w. cognac.

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