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Classic
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page 142
beefsteak. The hams are excellent pickled, smoked and dried, but they will not
keep so long as other smoked meats.
The garnishes for game are fresh or preserved barberries, currant jelly, sliced
oranges, and apple sauce.
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 (which will be tender
enough without parboiling), and boil until it can be pierced with fork, take
out, rub over salt, pepper, and butter, and broil with breast over brisk fire;
place a lump of butter on each piece, and set all in the oven for a few minutes.
For breakfast, serve on fried mush, and
for dinner on toast with a bit of currant jelly over each piece.
Or it may be served with toast cut in pieces about two inches square, over which
pour gravy made by thickening the liquor in which the birds were boiled, with a
little butter and flour rubbed together and stirred in while boiling.
Squirrels may be prepared the same way.--Mrs. W. W. Woods.
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 oven a few
moments to brown. Serve on pieces of toast with currant jelly.
Plovers are cooked in the same way.
Pigeons should be first parboiled and then broiled.
JUGGED HARE.
Skin, cut in pieces, strew with pepper and salt, fry brown, season with two
anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and
grated lemon peel. Put a layer of the pieces with the seasoning into a jug, then
a layer of bacon sliced very thin, and so on till all is used; add a scant half
pint of water, cover the jug close and put in cold water, let boil three or four
hours, according to the age of the hare; take the jug out of kettle, pick out
the unmelted bacon and make a gravy of a little butter and flour with a little
catsup. A tea-spoon of lemon peel will heighten the flavor.--Mrs. Louise M.
Lincoln.
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