GEESE OR DUCKS

Goose Roasted, with Apple Dressing.

Singe, draw and wash a tender goose; wipe it dry; season in- side with salt; then stuff with apple dressing; sew it up; rub salt all over it; truss it carefully; rub 1 tablespoon butter over breast and place in a hot oven until browned. Add 1 cup hot water, cover roasting pan and bake slow^ly until tender. Apple Dressing: Pare, core and chop 8 large Greening apples, add them to Yi loaf stale bread that has been crumbed, then add 2 tablespoons of butter; season with salt and pepper. Mix well.

Potato Dressing for Goose.

Three cups mashed potatoes; add 2 tablespoons butter, 1 tea- spoon pepper, yolk of 1 egg; beat the white separately and add to potatoes. Cook in butter 3 finely chopped onions; add to potatoes with 1 teaspoon thyme. If desired, add sage.

Raisin Dressing for Goose.

Three tablespoons butter, place over fire; add 2 cups fine sliced apples, 1 cup seedless raisins, 1 tablespoon currant jelly, 2

108 THE MENDELSSOHN CLUB COOK BOOK.

tablespoons sugar; cover and cook until apples are done. Remove from fire and when cold, add 2 cups rolled zwie back, or toast, and 1 egg. In sewing up a goose after filling, stitch very closely so that the fat will not get in.

Goose Stuffed with Sauer Kraut.

After goose is cleaned and wiped dry, fill it with sauer kraut; sew it up and tie in shape. Place in a large kettle, put 2. quarts sauer kraut over it and cover all with boiling water. Let simmer 3 hours, then take out goose, rub with butter and dredge with flour and brown in oven. Serve with sauer kraut.

Jellied Goose — German Style.

One goose, not too fat; 2 disjointed calves feet; 2 teaspoons pepper corns; the same of allspice; 4 large onions; 4 bay leaves; 1 carrot; parsley; celery; rind and juice of 1 lemon; salt and enough vinegar to give it a sour taste. Take the whole goose and giblets and feet (scald and skin the feet), cover the calves feet with water and boil, skimming it carefully, until broth looks clear, then add the vegetables and spices, lemon and vinegar. Boil until goose is well done. Strain liquor through a flannel bag to cool. (It must taste spicy). Pick the meat off the bones, skim all fat off liquor and pour over meat and set aside in cool place to jelly.

In selecting ducks for roasting remember 2 small young ones are better than a large drake. If buying a farm-yard duck, shut them up 2 or 3 days and feed on barley meal and water to cleanse them thoroughly.

A recipe suitable for goose is equally as good for duck.

Pigeons and Capon.

A recipe that is suitable for chicken is equally as good for pigeons and capons.

Pigeon en Casserole with Asparagus.

Truss 4 or 5 pigeons, cleaned as for roasting. Saute in butter and put in casserole and cover closely. Cook an onion and 2 young carrots, shced thin, in 2 tablespoons butter; add 13^ cups boiling water and 3^ teaspoon salt, pour over the pigeons, cover and cook until pigeons are tender. Strain off broth, thicken with butter and flour and when boiled add yolks of 2 eggs, well beaten, and 3^ cup cream, mixed together. Add 1 tablespoon lemon juice, salt and paprika to taste, and 1 bunch cooked asparagus; pour over pigeons.

POULTRY AND GAME. 109

Swedish Fried Chicken or Squab.

Cut the chicken in pieces; brown each piece quickly in butter in an iron kettle (an iron kettle is necessary to use with this recipe). When all the pieces are browned place back in kettle, season to taste with salt and pepper; add 1 teacup hot water; cover with tight fitting lid. Allow the chicken to simmer slowly until tender, adding small quantity of hot water from time to time as may be required. For the gravy add flour slowly, stirring with a Swedish straw wisp, then add 1 cup cream and sufficient hot water to give proper consistency.

— Anna Nelson Reck.

Baked Squab. Have 6 squab. Use j^ cup stock, 4 tablespoons butter and salt and pepper to taste. Clean and truss the birds, rub the breast with a piece of onion and put a piece of butter into each squab. Put into a baking pan and add the stock, salt and pepper and bake in a quick oven 45 minutes, basting frequently. When the birds go to the oven, put the livers and hearts on to boil. Bake and place the squabs on buttered toast, and into pan put 1 tablespoon butter and brown; add 1 tablespoon flour and the livers and hearts mashed fine. Mix all well together with \^ pint stock, stirring con- stantly until it boils. Add salt and pepper and pour over squab.

Mrs. George D. Roper.

Wild ducks have a strong, fishy flavor. In order to remove this flavor, the ducks should be picked, singed and drawn and thor- oughly washed inside and outside in cold water. Cover them with boiling water to which has been added 1 tablespoon soda, 1 carrot and 2 onions. Boil 3^ hour; take ducks out and put in cold water; then wipe dry, season and stuff with any preferred dressing. Rub breasts with butter and place salt pork over them and bake in moderate oven until brown. Baste often with water that has a little onion in it and melted butter.

Fillets of Teal Ducks a la Pontchatrain.

Lift the breasts of fine plump birds, leaving skin on and score lightly. Marinate these in olive oil, in which has been incorporated cut chives or young onion tops, parsley leaves, salt beignonette and lemon juice. Let them remain for 2 hours and when ready to

110 THE MENDELSSOHN CLUB COOK BOOK.

serve, pour a little oil in a sautair; make hot and put in the fillets. Brown nicely, but keep rare; remove and introduce enough "Espag- nos" into sautair for number of fillets. Remove from fire, add orange juice and strain. Arrange fillets in circle alternately with croutons of equal size and shape. Garnish to suit; pour sauce in center and serve.

H. H. Havens, Steward, The Nelson.

Wild goose may be prepared in the same way.

Pheasants may be baked same as chicken.

Prairie Chicken.

After cleaning and drying thoroughly, stuff with any desired dressing and truss. Put in dish and steam until tender, then dredge with flour and rub butter over breasts and place in oven to brown, basting often with liquor in steamer, or with water. Serve with apple sauce or currant jelly. — Mrs. Thomas Weldon.

Prairie chickens, if young, are also good fried like spring chicken.

The skull of a young prairie chicken can be crushed by the pressure of the thumb.

Season and truss a well cleaned and dried grouse; bake as any other fowl, basting often. When ready to serve, untruss the bird, dress then in bread croijtons and garnish with water cress. Add bouillon to the gravy, skim off the fat and pour over the bird.

Smothered Birds.

All small game birds are apt to be dry when fried or roasted, but if they are well seasoned and buttered, then smothered in rice they will be more juicy. Line a baking dish (individual dishes are nice) with boiled rice. Put in birds and cover with rice, press smoothly and pour over it water and butter, and bake until tender. If birds are old parboil them, using that liquor to moisten rice.

Roast Partridge, Filled with Truffle Dressing.

Pick, singe and draw 2 fine partridges; wipe out the inside; chop fine the 2 livers and 14, pound pork tenderloins, pound to a paste; add 6 fine cut truffles, season with salt and pepper; fry quar- ter of a pound of salt pork, add the other ingredients, stir for a few minutes over the fire; then fill the crop and body of the 2 partridges with this forcemeat, sew up and truss them nicely; lay the birds

POULTRY AND GAME. Ill

in a pan, spread 2 tablespoons of butter over their breast and bake in a hot oven, basting frequently until done; then untruss remove the threads, lay the birds on two bread canapes. Add to the gravy 1 tablespoon fine cut onions and carrots, and bay leaf, 12 whole peppers; cook 5 minutes; add 1 tablespoon flour, stir well; add 1 pint broth and 1 teaspoon beef extract; boil; and if necessary, some salt; strain, and serve with the bird.

Steamed and Creamed Quail.

Place quail well salted in a dish and set in steamer; steam until tender. Use the liquor and rich milk to make a sauce, season to taste. Put quail on squares of toast and pour sauce over.

Quails with Juniper Berries. Remove heads and feet from 6 fat quails, draw and wipe neatly. Crush a heaping tablespoon of sound, well dried juniper berries and place in a bowl with half a teaspoon of fresh butter; thoroughly mix, then take half of the mixture and divide equally among the 6 quails, putting it inside of them. Truss, season with salt and pepper and set on a roasting tin with a thin slice of salt pork over each bird; set in the oven for 25 minutes, basting frequently; then discard the pork and untruss the birds. Set them in a cocotte dish over the fire and when thoroughly hot divide the rest of the butter into 6 parts, put it over the birds and send at once to the table in the cocotte.

Quail a la Maitre d' Hotel.

Split 6 quails through the back. Season with salt and pepper; brush each one with olive oil or butter. Broil for about 20 minutes, turning at least 4 times. In the meantime cream 4 tablespoons butter; add slowly 2 tablespoons lemon juice, 1 tablespoon chop- ped parsley, half teaspoon nutmeg. Put the birds on well buttered toast and spread the Maitre d' Hotel butter over the birds and serve.

Reed birds, woodcock and snipe can be prepared by any of the foregoing recipes.

The loin, haunch, leg or saddle may be roasted. A leg of veni- son may be boiled until tender and then browned on all sides. The meat from neck and shoulder is stewed. The best steaks are cut from the loin and should be broiled.

112 THK MENDELSSOHN CLUB COOK BOOK.

Roasted Ribs of Venison.

Trim off all the fat from the ribs and cut them into lengths to fit roasting pan; lay them closely together on edge, cover with but- ter and season, and bake slowly.

Saddle of Venison with Currant Jelly.

Remove the skin from the surface and trim it neatly; lay strips of salt pork over it; season with 1 tablespoon salt and tie it into a round shape; lay the meat in a roasting pan; add 1 sliced onion and a small carrot, cut into small slices; pour over 4 tablespoons melted butter; place the pan in a hot oven and roast 1 hour, basting fre- quently with its own gravy; add a little water if the gravy should get .too brown. Add to the gravy in the pan 3 tablespoons sherry wine and the same of broth; let it come to a boil, then strain; re- move all the fat, pour the gravy over the meat and serve with the following sauce: Melt 1 tablespoon butter in sauce pan; add 1 tea- spoon flour; cook and stir 2 minutes; add 3^ cup boiling water, }/2 teaspoon beef extract, 3^ teaspoon salt; cook and stir 2 min- utes; then add 1 gill port wine and 1 cup of currant jelly; cook a few minutes and serve.

Use the flanks or neck pieces for this recipe. Cut the meat into cubes 1 inch square. Dice Y^ pound salt pork and fry, add meat and brown. Have twice the quantity of diced carrots, onions and potatoes as meat. About an hour before the meat is tender, add the vegetables. If the gravy is not thick enough, add a httle flour and water and season with salt and pepper.

In preparing venison remove all the fat possible for it is very strong.