They are nice roasted or made into a pie.
Squirrels should be carefully skinned and laid in salt water a
short time before cooking; if old, par-boil. They are delicious
broiled, and are excellent cooked in any way with thin slices of
bacon. Venison requires more time for cooking than beefsteak.
70 GAME.
The haunch, neck, shoulder and saddle should be roasted; roast
or broil the breast, and fry or broil the steaks.
Nearly all wild ducks are liable to have a fishy flavor. Before
roasting them, guard against this by par-boiling them with a
small carrot, peeled, put within each. This will absorb the un-
pleasant taste. An onion will have the same effect, but unless
you use it in the dressing, the carrot is preferable.
The garnishes for game are fresh or preserved barberries,
currant jelly, sliced oranges, and apple sauce.
KOAST DUCK.
Par-boil, as above directed; throw away the carrot or onion,
lay in fresh water half an hour; stuff with bread crumbs seasoned
with pepper, salt, sage and onion, and roast until brown and ten-
der, basting for half the ti:ne with butter and water, then with
the drippings. Add to the gravy, when you have taken up the
duck, a tablespoonful of currant jelly and a pinch of cayenne
pepper. Thicken with browned flour, and serve in a tureen.
STEWED DUCK.
Par-boil ten minutes, when you have drawn them, and put in
a raw carrot or onion. Lay in very cold water for half an hour;
cut into joints, pepper, salt and flour them. Have ready some
butter in a frying-pan, and fry them a light brown; put them in
a sauce-pan and cover them with gravy made of the giblets, neck
and some bits of lean veal; add a minced shallot✪ Roast Duck, a bunch of
sweet herbs, salt and pepper; cover closely, and stew half an
hour, or until tender. Take out the ducks, strain the gravy
when you have skimmed it, put in half a cup of cream or rich
milk, in which an egg has been beaten, thicken with browned
flour, add a tablespoonful of vinegar and the juice of half a lem-
on, beaten in gradually, so as not to curdle the cream. Boil up
and pour over the ducks.
QUAILS PAK-BOILED AND BAKED.
Tie a thin slice of bacon over the breast of each bird✪ Quails Pak-Boiled and Baked; cover it
closely, and set it on top of the range, letting the birds steam
ten or fifteen minutes. This plumps them. Then take off the
GAME. 71
cover and the pork, and put the birds into the oven, basting them
often with butter. Brown them and serve with currant jelly.
BROILED QUAILS.
Split them at the back. Broil, basting them often with butter,
over a hot fire. As soon as the quails are done, add a little
more butter, with pepper and salt, and place them for a moment
into the oven to soak the butter, Serve them on thin slices of
buttered toast, with a little currant jelly on top of each quail✪ Broiled Quails.
SNIPE.
Snipe are best roasted with a piece of pork tied to the breast,
or they may be stuffed and baked.
FRIED WOODCOCK.
Dress, wipe clean, tie the legs, skin the head and neck, turn the
beak under the wing and tie it; fasten a piece of bacon over it,
and immerse in hot fat for two or three minutes. Serve on toast.
Another favorite way is to split them through the back and broil,
basting with butter, and serve on toast.
KOAST PIGEONS.
Page 41 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
They are nice roasted or made into a pie.
Squirrels should be carefully skinned and laid in salt water a short time before cooking; if old, par-boil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison requires more time for cooking than beefsteak.
The haunch, neck, shoulder and saddle should be roasted; roast or broil the breast, and fry or broil the steaks.
Nearly all wild ducks are liable to have a fishy flavor. Before roasting them, guard against this by par-boiling them with a small carrot, peeled, put within each. This will absorb the unpleasant taste. An onion will have the same effect, but unless you use it in the dressing, the carrot is preferable.
The garnishes for game are fresh or preserved barberries, currant jelly, sliced oranges, and apple sauce.
ROAST DUCK.
Par-boil, as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread crumbs seasoned with pepper, salt, sage and onion, and roast until brown and tender, basting for half the time with butter and water, then with the drippings. Add to the gravy, when you have taken up the duck, a tablespoonful of currant jelly and a pinch of cayenne pepper. Thicken with browned flour, and serve in a tureen.
STEWED DUCK.
Par-boil ten minutes, when you have drawn them, and put in a raw carrot or onion. Lay in very cold water for half an hour; cut into joints, pepper, salt and flour them. Have ready some butter in a frying-pan, and fry them a light brown; put them in a sauce-pan and cover them with gravy made of the giblets, neck and some bits of lean veal; add a minced shallot, a bunch of sweet herbs, salt and pepper; cover closely, and stew half an hour, or until tender. Take out the ducks, strain the gravy when you have skimmed it, put in half a cup of cream or rich milk, in which an egg has been beaten, thicken with browned flour, add a tablespoonful of vinegar and the juice of half a lemon, beaten in gradually, so as not to curdle the cream. Boil up and pour over the ducks.
QUAILS PAR-BOILED AND BAKED.
Tie a thin slice of bacon over the breast of each bird; cover it closely, and set it on top of the range, letting the birds steam ten or fifteen minutes. This plumps them. Then take off the
cover and the pork, and put the birds into the oven, basting them often with butter. Brown them and serve with currant jelly.
BROILED QUAILS.
Split them at the back. Broil, basting them often with butter, over a hot fire. As soon as the quails are done, add a little more butter, with pepper and salt, and place them for a moment into the oven to soak the butter, Serve them on thin slices of buttered toast, with a little currant jelly on top of each quail.
SNIPE.
Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked.
FRIED WOODCOCK.
Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; fasten a piece of bacon over it, and immerse in hot fat for two or three minutes. Serve on toast. Another favorite way is to split them through the back and broil, basting with butter, and serve on toast.
ROAST PIGEONS.
Records on this page
Roast DuckDucks with Cream GravyQuails Pak-Boiled and BakedBroiled Quails