The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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GAME, EDIBLE BIRDS, ETC                           I43
same manner, and both will eat well the next day; hashed with gravy and tomato or mushroom sauce or catsup.
To Fry Venison.—If it is the neck or breast of venison, bone it, but if it be a shoulder cut off the meat in slices, make some gravy with the bones, then fry the meat brown; take it up and keep it hot before the fire, put butter and flour in the pan and keep the whole stirring till thick and brown, taking care that it does not burn. If approved, stir in 1-2 pound of fine sugar, powdered, and put in the gravy produced by the bones with some port wine; give the whole the consistency of cream, squeeze the juice of a lemon to these and turn the venison in it, put it in a dish and pour the sauce over it.
To Dkess Plovers.—Three plovers, butter, flour, toast bread. In cleaning and trussing, choose those that are hard at the vent, as that shows their fatness. There are three sorts of plover - the gray, the green and the lopwing. They will keep good for some time, but if very stale the feet will become dry. Plovers are scarcely fit for anything but toasting; they are, however, sometimes stewed or made into a ragout, but this mode of cooking is not to be recommended. Pluck off the feathers, wipe the outside of the bird with a damp cloth, and do not draw them ; truss with the head under the wings, put them down to a clear fire and lay slices of moistened toast in the dripping pan to catch the trail; keep them well basted, dredge them lightly with flour a few minutes before they are done, let them be nicely basted with a feather, dish them in toasts, over which the trail should be equally spread, pour around the toast a little good gravy and send some to table in a tureen. Cook from 10 to 16 min­utes. Sufficient for 2 persons.
To Dress thk Ptarmigan or White Grouse,—Two or 3 birds ; butter, flour, fried bread crumbs ; the ptarmigan or white grouse, when young and tender are exceedingly fine eating, and should be kept as long as possible to be good. Draw, pluck and truss them before a brisk fire, flour and butter them nicely and serve on but­tered toasts with a tureen of brown gravy. Bread sauce, when liked, may be sent to the table with them, and fried bread crumbs substi­tuted for the bread toast. Sufficient for 1 dish. Cook 1-2 hour.
Imitation of Boned Turkey.—Three and one-half lbs. of veal chopped fine, 1-4 lb. of fat salt pork, two eggs beaten, a little salt, nutmeg and parsley; mix and make in a roll; bake 3 hours in a moderate oven. To be eaten cold; a nice lunch.
To Semi-stew Biros.— Prepare them as for broiling, heat the gridiron and lay the birds flat upon it, the inside first; when 1-2 done and of a bright color (but they must not be scorched) take them from the gridiron and lay them in a stew pan, pour over a tumbler of hot water, season with pepper and salt; rub a teaspoon-