MORE TESTED RECIPES FOR COOKING GAME

Hawke's Bay Herald-Tribune, Issue 91, 4 May 1937, Page 5

MORE TESTED RECIPES FOR COOKING GAME

Here we have a continuation of the well-tested recipes for cooking wild game which were contributed by readers, the first being published on Sat urday evening, Stewed. Duck. Prepare the ducks by- cutting thein up in the same way as for chicken fricasee. Lay two or three very thin slices of picked pork on the bottom of a stew pan and place the pieces of duck on top of the pork. Let them stew slowly for an -hour, closely covered. Then add seasoning of salt and pepper, half a teaspoonful of powdered sage, and one small chopped onion. Stew another half hour or until the duck ie tender. Stir up a large tablespoonful of brown flour in a little water and add to the stew. Boil up and pour the gravy over the duck. Eoast Pheasant. (Mrs. L. W. Goldfinch's Eecipe.) A. — Make the forcement as follows: Chop the liver of the pheasant very fine with three rashers of fat bacon, mix with 2ozs. of breadcrumbs, 2ozs.dripping, one chopped onion and a tea spoonful of fine mixed herbs and a little salt and cayenne (pepper and combine with one egg and a desertspoonful of milk. Stnff and truss the bird and place in a baking dish. Cover with rashers. of fat bacon and cook£in a hot oven lowering the heat after 10 minutes. Baste frequently for one hour and brown nicely . Garnish with water-cress and serve with thiek gravy and bread sauce. B. — After the bird is drawn, plucked and washed, dry with a clean cloth. It may be stuffed or not as preferrud. Skewer the legs and wings to the body and cover the breast with slices of fat bacon or use plenty of butter for bast\ng. Have a good over and baste -well and often. Serve with a brown gravy and bread sauce. Eoast Goose.. Prepare the same as for duck and rub inside with salt and an onion cut in halves. Fill with prune- stuffing and steam two hours and bake one hour basting every 10 minutes. Prune Dressing to Serve With Eoast Goose. Soalc Jlh. of prunes over night aud then oook them slowly in ' a double boiler. Pare, quarter and core -three large tart apples and add the stoned, cooked prunes. Cook half a cup of rice until tender, shell and blanche one dozen chestnuts and boil until tender. Cut them in pieces and add to the above mixture with half a cup of butter, half a teaspoonful of paprika and a good pinch of cinnamon. Mix all well together and it is ready for use. Eoast Quail. Thoroughly clean the birds and steam till tender. After this fl \iv them well and season with pepper and salt to taste. Put them in a baking dish with plenty of butter and bake till a nice brown, hastings them well, and serve with gravy slightly thickened ' Eoast Turkey with Dressing. Prepare and wipe with a cold wet, cloth inside and out, or wash in cold water, but do not leave it soaking in the water. Truss well with a skewer and tie the legs secufely, covering with several thicknesses of oiled paper. Bend the wings so that they fit closely to.the body and fasten with another skewer. Draw the neek skin well to the baek and fasten in the same manner. Brush well with melted butter and place in the roaster with the breast down; dust well with flour. Cover the pan and place in a very hot oveil for 15 minutes, gradually reduce tlie temperature until moderate and finish in a slow oven — about three hours. Add salt and pepper when half done and turn on its baclt. If you do not use a covered roaster, put in sufficient water to keep the' pan from burning. baste every 15 minutes. Eemove the string and skewer before serving. Garnish with parsley and celery tips. The true flavour of the tqrkey is preserved when not stuffed, but if desired use; three cups of grated white breadcrumbs. one teaspoonful of chopped onion, half cup of melted butter, half cup finely chopped green pepper (sweet), one cup of chopped celery, one pint of drained oysters, 'and salt to taste. Mix together in the order given and if lilced an egg may be added to the mixture.