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Classic
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page 140
GAME.
Of game birds the woodcock out-ranks all in delicate tenderness and sweet
flavor. The thigh is especially deemed a choice tidbit. The leg is the finest
part of the snipe, but generally the breast is the most juicy and nutritious
part of birds.
Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot
removed. Game should not be washed, unless absolutely necessary for cleanliness.
With care in dressing, wiping will render them perfectly clean. If necessary to
wash, do it quickly and use as little water as possible. The more plainly all
kinds of game are cooked, the better they retain their fine flavor. They require
a brisker fire than poultry, but take less time to cook. Their color, when done,
should be a fine yellowish brown. Serve on toast.
Broiling is a favorite method of cooking game, and all birds are exceedingly
nice roasted. To broil; split down the back, open and flatten the breast by
covering with a cloth and pounding, season with pepper, and lay the inside first
upon the gridiron; turn as soon as browned, and when almost done, take off,
place on a platter, sprinkle with salt, and return to the gridiron. When done,
place in a hot dish, butter both sides well, and serve at once. The time
required is usually about twenty minutes.
To roast, season with salt and pepper, place a lump of butter inside, truss,
skewer, and place in oven. The flavor is best preserved without stuffing, but a
plain bread-dressing, with a piece of salt pork or ham skewered on the breast,
is very nice.
A delicate way of dressing is to place an oyster dipped in the well-beaten
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