Cookery for every household

Put the lid on the casserole and stew slowly by the side of the fire, or in the oven, until the meat is tender. About 15 minutes before serving add some small forcemeat balls, made according to Recipe 1288. Serve in the casserole. Mashed potatoes and spinach would be good accompaniments. Note. — Wine may be added if wished, and less water used. Time to cook, 2 to 2£ hours. Sufficient for 4 or 6 persons. GAME BIRDS Hints on Choosing Game. — It is rather more difficult to choose game than it is to choose poultry, as the birds are usually sold unplucked, but still some of the same signs will hold good. The young birds are known by their smooth and pliable legs and short rounded spurs. The feet should be supple and moist, and easily broken. The feathers also help to indicate the age of the bird ; when young there are soft and downy ones under the wing and on the' breast. The plumage of the young bird is even and soft, the long feathers of the wings are pointed, while in the older bird these become round, and the colours are usually brighter. The condition of the bird can be judged by turning back the feathers of the breast and seeing if it feels plump and hard ; it should also weigh heavily for its size. For the Hanging and Keeping of Game. — (See under The Larder, p. 31.) Hints on Cooking Game. — Pluck the birds very carefully, as the flesh will be tender, especially if they have been well hung. All game should be drawn, with a few exceptions. Never wash the birds unless the flesh is tainted, but simply wipe them outside and inside with a damp cloth. As a rule, the simpler the method of cooking game the better. Well-roasted game is always superior to anything more complicated. It is only when the birds are inferior in quality or very plentiful that other methods of cooking are resorted to. A fine trussing needle and fine string should be used for trussing purposes instead of skewers, which are apt to make holes and cause the juice to escape. As the flesh of most kinds of game is inclined to be dry, the breast of the bird should either be larded or have slices of fat bacon tied over it before roasting. This bacon should be slit in several places to prevent it curling up in the cooking (see Barding, p. 206). Then, a short time before taking the bird from the oven, remove the bacon, dredge the breast with flour, baste it, and let it take a nice brown colour. The basting must be very carefully attended to, butter or bacon fat being used. The Gravy should be made in the same way as for an ordinary roast (see p. 207), good game stock being used. This may be made from the giblets of the birds. The gravy must always be served separately and not round the dish. Garnish and Accompaniments. — Nicely seasoned watercress is a favourite garnish, or well made potato chips or straws, or grilled mushrooms. Fried bread-crumbs should always be served separately as well as the gravy. Bread sauce is also liked by some, but is not an absolute necessity. Some birds have a special sauce suitable to themselves. A green salad is also a very favourite accompaniment. 1225. Fried Bread-crumbs for Game