Do not sprinkle the outside of game or any meat with salt or pepper before putting in oven, as salt draws out the juices, the flavor of pepper is entirely changed by the parch- ing on the surface, and it also emits an unpleasant odor. . This ap- plies also to broiling and frying. Always pepper the bird after it is cooked, using white pepper. Baste often, every five or ten minutes, GAME. ^ 321 with melted butter, hot water and butter or the drippings in the pan, and to give a handsome frothy appearance, when nearly done baste with butter, dredge oyer with flour and brown, baste with but- ter again, close the oven a few moments and the bird will come out beautifully finished. Use an empty spice-box with perforated top for dredging and a brush or spoon for basting ; the brush is espe- cially nice for putting over the melted butter in frothing. To keep hot while making the gravy, place in a pan on a trivet in the oven, or in a colander lined with soft paper, and if in danger of becomini; too brown, cover with another pan, or a paper cap kept for the pur- pose. Larding game is a very nice way of preparing it for roasting, and will be found fully described in Meats. To Steam Oa/me^ prepare as for roasting, place in steamer and «team until tender. The length of time will of course depend upon size and kind of game. When tender put in oven to brown, baste, and finish as in roasting. As the meat of most game is rather dry, this is an excellent mode of cooking, the steaming making it more moist. To Fry Qame^ prepare small birds as for roasting, and cut up the larger ones. Small birds may be double-breaded (see Croquettes ) and dropped whole into hot fat, others cut up and fried in joints. Pigeons and the birds of coarser flesh will need to be parboiled if Med thus. Half drippings and half lard✪ Fried Game make a good frying mixture. Some prefer to roll game in corn meal and fry in butter, or half but- ter and half drippings, in frying pan, and it is excellent either way but presents a finer appearance when fried by immersion. Pigeons should be cooked a long time, as they are usually quite lean and tough, and they are better to lie in salt water half an hour^ or to be parboiled in it for a few minutes. Wild duck should be cooked rare, with or without stuffing. If the "wild flavor" of the Wger birds, such as pheasants, prairie chickens, etc., is disliked, they may be soaked overnight in salt water, or two or three hours in soda and water, or parboiled with an onion or two in the water, and then cooked as desired. The coarser kinds of game, such as geese, ducks, etc., may lie in salt water for several hours, or be par- boiled in it with an onion inside each to absorb the rank flavor, and afterwards thoroughly rinsed in clear water, stufied an^ roasted ; or pare a fresh lemon without breaking the thin, white, inside skin, put inside the game for a day or two, renewing the lemon every 21 322 -viAME.

AI-modernized reading of the original text

Do not sprinkle the outside of game or any meat with salt or pepper before putting in oven, as salt draws out the juices, the flavor of pepper is entirely changed by the parching on the surface, and it also emits an unpleasant odor. . This applies also to broiling and frying. Always pepper the bird after it is cooked, using white pepper. Baste often, every five or ten minutes, with melted butter, hot water and butter or the drippings in the pan, and to give a handsome frothy appearance, when nearly done baste with butter, dredge oyer with flour and brown, baste with butter again, close the oven a few moments and the bird will come out beautifully finished. Use an empty spice-box with perforated top for dredging and a brush or spoon for basting ; the brush is especially nice for putting over the melted butter in frothing. To keep hot while making the gravy, place in a pan on a trivet in the oven, or in a colander lined with soft paper, and if in danger of becomini; too brown, cover with another pan, or a paper cap kept for the purpose. Larding game is a very nice way of preparing it for roasting, and will be found fully described in Meats. To Steam Game, prepare as for roasting, place in steamer and «team until tender. The length of time will of course depend upon size and kind of game. When tender put in oven to brown, baste, and finish as in roasting. As the meat of most game is rather dry, this is an excellent mode of cooking, the steaming making it more moist. To Fry Game, prepare small birds as for roasting, and cut up the larger ones. Small birds may be double-breaded (see Croquettes ) and dropped whole into hot fat, others cut up and fried in joints. Pigeons and the birds of coarser flesh will need to be parboiled if Med thus. Half drippings and half lard make a good frying mixture. Some prefer to roll game in corn meal and fry in butter, or half butter and half drippings, in frying pan, and it is excellent either way but presents a finer appearance when fried by immersion. Pigeons should be cooked a long time, as they are usually quite lean and tough, and they are better to lie in salt water half an hour, or to be parboiled in it for a few minutes. Wild duck should be cooked rare, with or without stuffing. If the "wild flavor" of the Wger birds, such as pheasants, prairie chickens, etc., is disliked, they may be soaked overnight in salt water, or two or three hours in soda and water, or parboiled with an onion or two in the water, and then cooked as desired. The coarser kinds of game, such as geese, ducks, etc., may lie in salt water for several hours, or be parboiled in it with an onion inside each to absorb the rank flavor, and afterwards thoroughly rinsed in clear water, stufied an^ roasted ; or pare a fresh lemon without breaking the thin, white, inside skin, put inside the game for a day or two, renewing the lemon every 322 -viAME.

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Fried Game

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