Game
Broiled Pheasant Or Prairie Chicken
Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast…
Broiled Quail
Split through the back and broil over a hot fire, basting frequently with butter. When done place a bit of butter on each piece, and set in…
Jugged Hare
Skin, wipe with a towel dipped in boiling water, to remove the loose hairs, dry thoroughly and cut in pieces, strew with pepper and salt…
Prairie Chickens (Cut out all shot wash)
Cut out all shot, wash thoroughly but quickly, using some soda in the water, rinse and dry, fill with dressing, sew up with cotton thread…
Quail On Toast
Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or…
Roast Quails
Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper; stuff with any good dressing, and sew up with…
Roast Haunch Of Venison
Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with a very…
Roast Goose
The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. A "green" goose (four months old) is…
Roast Duck
Ducks are dressed and stuffed in the same manner as above. Young ducks should roast from twenty-five to thirty minutes; fullgrown for an…
Boiled Duck
Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, in which put one or two sage…
Reed Birds
Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel…
Rabbits
Rabbits, which are in the best condition in midwinter, may be fricasseed like chicken in white or brown sauce. To make a pie, first stew…
Snipe
Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked. -Mrs. M. R.
Salmi Of Duck
Save remnants of cold duck or other game, trim meat off neatly, set aside; place all the remains (bones, gravy, etc.) in a sauce-pan and…
Fried Woodcock
Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; tie a piece of bacon over it, and immerse…