Game Birds, Fried

Ingredients

• enough water to cover
• one-half cupful dry flour
• sprinkle with salt
• sprinkle with pepper
• fry in melted pork fat

Method

1. 1

   Cut birds into convenient pieces, parboil until tender in a pot with enough water to cover.

2. 2

   Remove and save the liquor.

3. 3

   Sprinkle with salt, pepper, and flour, then fry in melted pork fat.

4. 4

   Take out when done, stir into the frying fat half a cupful of dry flour until dark brown, add parboiling liquor, bring to a boil, put game in dish, and pour gravy over it.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 36. The excerpt below is the record exactly as published.

Game Birds, Fried. — Birds for frying should be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and flour (this for the sake of the gravy), ^ fry in melted pork fat, take out when done, then stir into the frying fat one-half cuj^ful dry flou

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