Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of white sugar
- an ounce of isinglass dissolved in a little water
- a piece of salt pork
- three lemons
- half full of this syrup
- half way through
- one inch apart
- pepper
- salt
Directions
Miss E. Orissa Dolbear, Cincinnati.
Cut a dozen peaches in halves, peel and take out stones, crack half the seeds and blanch the kernels ; make a clear boiling syrup of one pound of white sugar, and into it put the peaches and kernels ; boil very gently for ten minutes, take out half the peaches and boil the rest for ten minutes longer, then take out all the peaches and kernels ; mix with the syrup left in the kettle the strained juice of three lemons, and an ounce of isinglass dissolved in a little water and strained ; boil up once, fill a mould half full of this syrup or jelly, let stand until "set," when add part of the peaches and a little more jelly, and when this is " set," add the rest of the peaches and fill up the mould with jelly. This makes an elegant ornament.
Of game birds the woodcock out-ranks all in deli- cate tenderness and sweet flavor. The thigh is es- pecially deemed a choice tidbit. The leg is the finest part of the snipe, but generally the breast is the most juicy and nutritious part of birds.
Birds should be carefully plucked or skinned, drawn, thoroughly washed, and all shot removed. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require a brisker fire than poultry, but take less time to cook. Their color, when done, should be a fine yellow brown ; serve on toast.
Broiling is the favorite method of cooking game, though all birds are exceedingly nice roasted. To broil, split down the back, open and flatten the breast by covering with a cloth and pounding, season with pepper, and lay the inside first upon the gridiron, turn as soon as browned, and when almost done, take off, place on a platter, sprinkle with salt, and return to the gridiron. When done, place in a hot dish, butter both sides well, and serve at once. The time required is usually about twenty minutes.
To roast, season with salt and pepper, and place a
180 THE BUCKEYE COOK B0(»:.
lump of butter inside, truss, skewer, and place in oven. The flavor is best preserved without stuffing, but they are very nice with a plain bread dressing, with a piece of salt pork or ham skewered on, the breast. A deli- cate way of dressing is to place inside each bird, an oyster dipped in the well -beaten yolk of an egg, or in melted butter, and then rolled in bread crumbs. Allow thirty minutes to roast ; longer if stuffed.
To lard game, cut fat salt pork into thin narrow strips, thread a larding needle with one of the strips, run the needle under the skin of the bird and draw the pork half way through. The pieces should be about one inch apart.
Pigeons should be cooked a long time as they are usually quite lean and tough, and they are better to lie in salt water half an hour or to be parboiled in it for 'a few moments. They are nice roasted or made into a pie.
The larger birds, such as pheasants, prairie chiqk- ens, etc., lose a part of their wild flavor if soaked over night in salt water. The coarser kinds of game, such as geese, ducks, etc., should also lie in salt water for several hours, or be parboiled in it with an onion in- side each to absorb the rank flavor, and afterwards thoroughly rinsed in clear water, stuffed and vfisG* 3. Some lay slices of onion over them while cooking, and remove before serving. In cooking- wild turkeys, always allow plenty of butter, since the meat is neither very fat nor juicy.
Squirrels should be carefully skinned and laid in salt water a short time before cooking ; if old, par-
boil. They are delicious broiled, and are excellent cooked with thin slices of bacon.
Venison, as in the days of good old Isaac, is still justly considered a "savoury dish;" the haunch, neck and shoulder should be roasted ; roast or broil the breast, and fry or broil the steaks. Venison re- quires more time for cooking than beefsteak. The hams are excellent pickled, smoked and dried, but they will not keep so long as other smoked meats.