Mrs. Margaret Anderson.
They need to be plucked and drawn very carefully, when they can be salted and flour dredged over them. They need a quick fire and about fifteen minutes roasting. Raw oysters can be placed in each one before putting it in the oven. Roll the oysters in bread-crumbs. Rub butter over them and pepper. D. P. Mann.
Clean a dozen thoroughly. Put a couple of oysters in each, put them in a yellow-ware dish, add two ounces of boiled salt pork and three raw potatoes cut into slices. Add a pint of oyster juice, an ounce of butter, salt and pepper. Lay a crust over the dish, and bake in a moderate oven.
C. E. P.
Unless young the guinea are apt to be tough, but even an old guinea can be made eatable by the care of a good cook and they are always high-flavored and savory. Clean, stuff and roast like duck or chicken and send to the table with currant jelly. Mrs. Helen Gay.
Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely-grated bread-crumbs, two ounces of fresh butter, an onion finely minced, a teaspoonful of shredded parsley, and a little salt, pepper, and grated nutmeg. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt, and chopped parsley. Mrs. Emma Legg.
Birds, forcemeat or oysters, bacon, one pint of rich stock, or one tea-spoonful meat extract dissolved in hot water, butter, pepper, salt, biscuit crust.
Stuff the birds with any forcemeat, or put one large oyster in each bird, place the bacon in an earthenware dish, upon this the birds. If a forcemeat is used add the stock; if oysters, the oyster liquor. Add butter, pepper and salt. M. V. H.
Take two dozen woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a gallon of cold water, although beef broth or soup stock would be preferable. When the boiling point has been reached, carefully skim and season with a little pepper and salt with mace, ground cloves and one bay-leaf, adding half a pound of salt pork cut into squares, two small carrots and one onion. Boil until tender, being careful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two table-spoonfuls of browned flour, mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing therefrom the vegetables and spices to go with the sauce. Slice and cut into dice-shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of dough and bake in an oven that is not too hot. Mrs. Halliday.
Squirrel is cooked similar to rabbits. They may be broiled or made into a stew. There are many varieties - black, red, gray and fox. Gophers and chipmunks are also good but of smaller variety. J. M. B.
Proceed as directed for chicken. (See pages 107, 108 and 109).
Prepare as you would any game; lard, rub with salt, wrap in grapevine leaves and roast from an hour to an hour and a half in plenty of butter to keep them juicy and tender. The pheasant is one of the greatest dainties of the table. Malendy.