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Game, Furred and Feathered

In any of our forty-eight States and in every season of the year we're likely to chance on a haunch of venison, a brace of ducks, partridges or pheasant, squirrels, rabbits, snipe, perhaps a plump 'possum.

So even if we don't bring 'em back dead ourselves, let us be prepared.

Here are some basic rules of the game: No furred animal or feathered fowl should ever be fried.

Small game of any sort is best broiled or roasted, except rabbits and squirrels which are stewed like larger game, geese, big ducks and venison, or made into "salmis" and pies. Any game reheated for hash is fine, but it must never be recooked, only warmed up.

In broiling, a strip of salt pork or thick bacon should always be tied tightly over the breast for automatic basting. Birds, be they tiny teal or tremendous wild turkey, must always be plucked dry. Scalding them kills the flavor; and equally, in cleaning the carcass no water should ever touch the insides. Wipe with a towel dampened in spirits, vinegar or wine, depending upon personal taste. How "high" game should be or whether the trail of small birds should be eaten is also a private matter, yet it is true that long hanging improves the flavor, gives that gamey taste. So no duck should be cleaned too soon and a rabbit shouldn't be opened short of three days.

Citrous fruits go best with birds and tart jellies with furred game, while corn, on the cob, as stuffing for quail, or in the luscious form of green corn oysters is as perfectly suited to all wild flesh as it was when it accompanied the first barbecued hump of buffalo.