Game
Venison Steak
Heat the gridiron over a clear, hot fire. Butter the bars before putting on the steaks. Broil rapidly, turning often in order to keep in…
Broiled Venison Steak
Broil quickly over a clear fire, and when sufficiently done pour over two tablespoonfuls of currant jelly melted with a piece of butter…
Partridges
Prepare partridges as you would chickens, but leave the feet on, scalding them and drawing off their skin skewer up the feet, crossed over…
Quails
Quails are dressed like patridges, with the exception that instead of larding you may skewer a thin slice of pork to the breast, allowing…
Quail On Toast
Split the bird down the back; clean nicely, wash well, and wipe very dry, salt and pepper them and dredge with flour; pound down the breast…
Broiled Pigeons Or Squabs
Split down the back and broil as you would chickens; seasoning with salt, pepper, and butter. Broil slices of pork and place over each bird…
Roast Pigeons
Prepare and roast the same as chickens. Pigeons should not be kept more than six hours after being killed, as they lose their flavor by…
To Stew Pigeons
Prepare as for roasting them; cut strips of salt pork an inch long and half an inch wide, roll the strips in pepper, placing a strip in the…
Fried Rabbit
Clean and wash well; let it boil a few minutes; when cold cut it into joints, dip into beaten egg, then roll in cracker crumbs, season with…
Stewed Rabbit
Skin and clean nicely; cut into pieces; put a generous piece of butter into a stewpan and brown the rabbit nicely; remove the meat, add one…
Roast Rabbit
After the rabbit has been thoroughly washed put it in salted water for an hour or more; stuff with bread crumbs and sausage meat, season…
A Curry Of Hare Or Rabbit
To three pounds of dressed hare, half a cupful of butter, two large onions, one tablespoonful of curry powder, cayenne pepper, salt, one…
Broiled Rabbit Or Squirrel
Clean well, and put in salted water for at least one hour-then wipe dry. Have a hot fire, heat your gridiron, have the rabbit wiped very…
Prairie Chicken
Clean and wash thoroughly in water with a little soda thrown in it, then rinse in clear water several times, wipe dry and fill with a good…
Ducks-Canvas-Back-Roasted
Having trussed the ducks put into each a thick piece of soft bread that has been soaked in port wine. Place over a quick fire and roast…
To Stew Canvas-Back Ducks
Place the giblets in a saucepan with the yellow rind of a lemon pared thin, a very little water, and a piece of butter rolled in flour, and…
NOTE (Any ducks may be cooked)
Any ducks may be cooked as above. The common wild ducks, teal, etc., should always be parboiled with an onion or large carrot in the body…
Plover
Clean and truss. Season with salt and pepper. Rub well with butter; place in a pan and cook in a quick oven. Toast some bread, and when the…
Woodcock And Snipe
Some epicures say that the woodcock should never be drawn, but that they should be fastened to a small bird-spit, and should be put to…
Pheasants
Roast two pheasants, and as soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart…
Pheasants, With Puree Of Celery
Truss the pheasants for boiling, braise them in some good stock, garnished with a carrot, an onion stuck with two cloves, and a garnished…
Reed Birds
Prepare very carefully, secure them to a wooden skewer by strings, salt, dredge with flour, and roast with a quick heat fifteen minutes…
Snow Birds
Stuff each bird with an oyster, place in a dish, add little boiled pork, and oyster liquor, season well with butter, pepper and salt. Cover…
Guinea-Fowls
Two of these are generally served for a dish, one of which should b larded, and the other covered with a layer of fat bacon; roast them…
Venison Pie
Cut the meat into small pieces; put them into a stewpan with one onion; add salt, pepper and nutmeg, and just enough cold water to cook…
Partridge Pie
Dress nicely and divide in halves, rub with pepper, salt and flour, drop in a little parsley and thyme, also mushrooms, if you can get…
Quail Pie
After the quails have been cleaned, salt and pepper them and stuff with bread crumbs or oyster dressing, and stew a few minutes, keeping…
Squirrel Pie
Carefully skin and clean a pair of squirrels, cut in small pieces, put in a stewpan and cook, adding two slices of salt pork, with…
A Nice Way Of Cooking Game
Partridges, quails, plovers, pheasants, etc., are very nice stuffed with chestnuts-boiled, and mashed or pounded. Cover the birds with thin…
Salmi Of Game
For a salmi the birds must be about half roasted. Cut into joints, remove all gristle and skin, also the bones; put the bodies well bruised…
Uncle Tony'S Recipe For Cooking 'Possum
Go out in de woods and catch a nice fat 'possum and take 'im home, put on a pot o' wattah an heat it jis like you wus gwine to clean a pig…
Tomato Sauce (Warm butter in a frying pan)
Warm butter in a frying pan, adding slowly the flour. To one quart of tomatoes (canned), five or six cloves with a large slice of onion…
Hollandaise Sauce
Beat half a teacup of butter in a bowl to a cream; add yolks of two eggs, one by one; then juice of half a lemon, pinch of cayenne pepper…
White Sauce (One-quarter pound butter)
One-quarter pound butter. One tablespoonful flour.
French White Sauce
Put a piece of butter the size of a walnut into a saucepan. with two table- [147] spoonfuls of flour; cook slowly, but do not let it brown…
Caper Sauce
Mrs. Granlees. To white sauce No. I add three tablespoonfuls of capers and one tablespoonful of their liquor. Served with boiled mutton…
Mint Sauce
Four dessertspoonfuls of chopped mint, two dessertspoonfuls of sugar, and half a pint of vinegar. Use only young, fresh leaves, pick them…
Mint Sauce With Oil
Chop fine one bunch of choice mint; mix with a tablespoonful of white sugar, a pinch of salt and pepper each, six tablespoonfuls of strong…
Butter Sauce
Mrs. Granlees. Work two tablespoonfuls of flour and one-half cup of butter until light; to this add gradually one-half pint of boiling…
Anchovy Sauce
To butter sauce, stir in eight tablespoonfuls of essence of anchovy and two of lemon juice.
Lobster Sauce
To the "white sauce " (already given), add square-cut pieces of boiled or canned lobster, three tablespoonfuls of cream, cayenne to taste…