Squabs In Casserole

Truss for clean squabs in the same manner as a chicken is dressed for roasting. Roll in flour and brown in hot fat. Place in a casserole. Add a cup of chicken or veal broth. Salt and pepper as needed. Let cook thirty minutes.

Parboil one cup of potato balls and let brown in the fat where the squabs were browned. Peel eight mushrooms. Break in small pieces and brown in the fat. Then add to the squabs and cook about twenty minutes. Add one-half cup of cream and thicken with a little flour. Sherry or madeira may be added. Serve in the casserole.

Quails Broiled

Split down the back. Pub with melted butter, broil over hot coals for eight minutes. Serve on slices of buttered toast, season with butter, salt and pepper.

Quails Roasted

Draw them and wipe inside and out with a cloth and cold water. Truss, letting the legs stand up. Tie around each one a thin slice of salt pork or bacon. Bake in a hot oven for twenty minutes; baste frequently with butter and a little hot water. Serve on slices of toast. Season with a little salt, pepper and the melted butter in the pan. A very nice way is to lard them.

Woodcock Roasted

Dress, wipe clean inside and out, cut off the feet, tie the legs close to the body. Skin the head and neck and tie the peak under the winds. Tie thin slices of pork or bacon around them. Bake in a hot oven for ten or fifteen minutes. Baste with butter. Clean and cook in boiling salted water the hearts and livers, then pound to a paste, season with salt and pepper. Butter thin slices of toast, large enough for one bird, cover with the paste, place the birds on the toast, moistening them with the butter in the pan. Garnish with watercress or pieces of parsley.

Venison Roasted

It should be wiped clean with a cloth and cold water, cover with strips of salt pork and roasted the same as beef or mutton, allowing twelve to fifteen minutes to a pound. Serve with currant jelly sauce and a simple salad.

Venison Steak

Venison steak is cooked the same as beefsteak, serving currant jelly with it or around it on the platter, forming a sauce. The roasting pieces are the saddle and haunch or leg. Steak is cut from both.

Roasted Partridge

Patridges have a white meat and should be well done. Dress and truss, cover with thin slices of salt pork, dredge with flour. Bake about forty-five minutes, basting often with hot water and butter. Place on a hot platter, and surround with coarse crumbs of bread fried in butter, and serve with it a bread sauce.

Stewed Pigeons

Clean and wipe the pigeons dry. Make a stuffing of half a cup of pitted olives with the livers chopped fine, a tablespoonful each of finely chopped onion and parsley. Moisten two cups of stale bread crumbs with two tablespoonfuls of melted butter and a little hot water. Season with a tablespoonful of salt, one-fourth teaspoonful of paprica and a tablespoonful of currant jelly. Stuff the pigeons, and truss well with twine. Place in a saucepan two tablespoonfuls of butter. When hot, brown the pigeons in it, then stir into it two tablespoonfuls of flour, and gradually three cups of boiling water. When smooth, add a small onion, two carrots and two stalks of celery, one tea-spoonful of salt, six peppercorns. Cook very slowly, tightly covered, for one hour and a quarter, or till they seem tender. Serve the pigeons on slices of toast. Strain and thicken the gravy and serve separately.

Pigeons In Casserole

Clean and truss the pigeons. Brown in hot butter. Place them in a casserole, pour what butter is left from the sauce pan around them with a tablespoonful each of chopped onion, celery and carrot, and a teaspoonful of salt. Pour in a half cup of dry white wine. Cover and cook in the oven for one hour. Serve on slice of toast that has been moistened with the sauce from the casserole. Garnish with parsley. Served with orange and lettuce salad.

Hot Pigeon Pie

Bone the pigeons. Brown in butter. Put on to stew with sliced onions, carrots and two stalks of celery cut in half-inch pieces, salt and pepper. Stir into the butter, after the pigeons are removed, two tablespoonfuls of flour; mix till smooth, add two cups of hot water gradually, replace the pigeons and cook slowly till tender; then pour into a baking dish, cover with puff paste, with slits cut in the center for the steam to escape. Bake in a hot oven twenty-five minutes.