I48 GAME, EDIBLE BIRDS, ETC.
Another Way.—Truss the grouse the same way as turkey, stuff the breast with veal stuffing, put it in hot water with 2 spoonfuls of chopped and boiled mutton suet; serve celery or oyster sauce over it. Snipes may be cooked in the same way.
To Boil Quails.—Doves, larks, prairie hens, pigeons and rob-bins are all cooked alike, after they are picked, singed, the insides taken out as clean as possible, and then washed in several waters. Having cut off the pinions turn their legs under their wings, let them boil slowly 1-4 hour and they will be sufficiently done. Dish them up and pour over them good melted butter, lay around the dish a little brocoli and serve them up with melted butter and parsley in boats. They should be broiled by themselves, and may be eaten with bacon, greens, spinach or asparagus.
To Cook Pigkons—(Petersburg, Va,)—Mince cold veal and the fat of bacon, mix them with the crumbs of bread soaked in milk and well seasoned, with this forcemeat stuff the pigeons nicely, having them fresh and well cleaned; bake slowly till done,basting frequently with butter. Serve hot; garnished with parsley.
N. B. Wild pigeons may be cooked in the same way.
Note—Some housekeepers never use onions and sage together to season stuffing.
To Broil Pigeons —When the pigeons are trussed as for boiling flatten them with a cleaver, taking care not to break the skin of the . backs or breasts; season them with pepper and salt, a little bit of butter and a teaspoonful of water, and tie them close at both ends; so that when they are brought to the table they bring their sauce with them. Egg and dredge them with grated bread or cracker dust; if you please mix with spices, parsley and thyme, then lay them on the gridiron and turn them frequently; if your fire is not very clear lay them on a sheet of paper well buttered to keep them from getting smoked. They are much better broiled whole ; when they are done pour over them either stewed or pickled mushrooms, tomato, or walnut catsup, or a squeeze of lemon. Garnish with fried bread crumbs or sippets of bread.
Roast Pig RONS.—Pigeons, 2 spoonfuls of butter, pepper and salt to taste. Pigeons, to be good, should be eaten fresh ; if kept a lit-tie the flavor goes off. They should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the backs and cut off the toes at the first joint previous to trussing; they should be carefully cleaned, as no bird requires so much washing; wipe the birds very dry, season them inside with pepper and salt and put about 3-4 of a teaspoonful of butter into the body of each. This makes them moist. Put them down to a bright fire and baste them well the whole time they are cooking. In 20 or 30