COMBINATION GAME PIE.— Wild pigeons and quails,
rice birds, snipe, woodcock — in fact any small edible birds — may
be blended in this. Clean the birds, and. if tough, stew them in
weak stock. If they are too large for a whole bird to be served
for one portion — cut them in halve? through the breastbone. If
the birds are young and tender they may be browned in hot but-
ter; first dredging them with flour instead of parboiling. Ar-
range them in a deep, round baking-dish with the breasts up and
the feet pointing toward the center. Make a gravy of the stock
in which they were parboiled, season well with salt, pepper, onion
juice, and the juice of half a lemon; thicken with butter and
browned flour. Fill in the central SDace left by the feet of the
game with mushrooms, a cup of small, drained oysters. 2 kidneys,
cut into quarters, "Yl a cup of pimolas, or with plain olives, stoned,
and 3 hard-boiled eggs, minced fine, with 1 doz. button onions,
parboiled✪ Combination Game Pie. Pour the rich gravy over all. Cover with a good puff-
paste; make a slit in the middle, and bake, covered, 5^ an hr., then
brown. — Mrs. W. Williams, 4548 Prairie Ave., Chicago, 111.
PIE OF SMALL BIRDS.— Clean and stew blackbirds, rice-
birds or snipe, etc., for Y^ hr. in we'ak stock. Let them get per-
fectly cold in this gravy; take out, put an oyster in the body of
each. Arrange around the inside of the bake-dish, the necks all
against the rim, the tails pointin gtoward the center. Put a bit
296 FOWL
of butter upon each breast and sprinkle very finely minced salt
pork over all. Thicken the gravy with browned flour, season well✪ Pie of Small Birds,
and pour upon the birds. Cover with a good crust, cut a slit in
the middle and bake, covered, Y-z an hr., then brown. — Mrs. Roger
Rawlings, Chicago Heights, 111.
TO ROAST ANY SMALL BIRDS.— Stuff the birds with any
forcemeat, or put 1 large oyster in each bird, place some bacon in
an earthen dish, upon this lay the birds. If the forcemeat is used
add 1 pt. of rich stock; if oysters, the oyster liquor. Add butter,
pepper and salt✪ To Roast Any Small Birds, and roast in a quick oven. — Mrs. E. D. Kellej',
Winnetka, 111.
SMALL BIRDS ROASTED IN POTATOES— Halve sweet
potatoes lengthwise and scrape out the inside, making a place
large enough in each half to hold Y^ bird. Clean and draw the
birds, and cut off heads and legs. Place a piece of butter in each
bird, season with salt and pepper✪ Small Birds Roasted in Potatoes, spread them with butter and
place them in the potato shells, tying a string around each potato
to hold the pieces together^ Roast in a baking-pan, and serve in
the potatoes. — ^^Mrs. C J. Canthorn, Wilmette, 111.
Page 202 · 4 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
COMBINATION GAME PIE.— Wild pigeons and quails, rice birds, snipe, woodcock — in fact any small edible birds — may be blended in this. Clean the birds, and. if tough, stew them in weak stock. If they are too large for a whole bird to be served for one portion — cut them in halves through the breastbone. If the birds are young and tender they may be browned in hot butter; first dredging them with flour instead of parboiling. Arrange them in a deep, round baking-dish with the breasts up and the feet pointing toward the center. Make a gravy of the stock in which they were parboiled, season well with salt, pepper, onion juice, and the juice of half a lemon; thicken with butter and browned flour. Fill in the central space left by the feet of the game with mushrooms, a cup of small, drained oysters. 2 kidneys, cut into quarters, 1/2 a cup of pimolas, or with plain olives, stoned, and 3 hard-boiled eggs, minced fine, with 1 doz. button onions, parboiled. Pour the rich gravy over all. Cover with a good puffpaste; make a slit in the middle, and bake, covered, 1.5 an hr., then brown. — Mrs. W. Williams, 4548 Prairie Ave., Chicago, 111.
PIE OF SMALL BIRDS.— Clean and stew blackbirds, ricebirds or snipe, etc., for Y^ hr. in weak stock. Let them get perfectly cold in this gravy; take out, put an oyster in the body of each. Arrange around the inside of the bake-dish, the necks all against the rim, the tails pointing toward the center. Put a bit
of butter upon each breast and sprinkle very finely minced salt pork over all. Thicken the gravy with browned flour, season well, and pour upon the birds. Cover with a good crust, cut a slit in the middle and bake, covered, 1/2 an hr., then brown. — Mrs. Roger Rawlings, Chicago Heights, 111.
TO ROAST ANY SMALL BIRDS.— Stuff the birds with any forcemeat, or put 1 large oyster in each bird, place some bacon in an earthen dish, upon this lay the birds. If the forcemeat is used add 1 pt. of rich stock; if oysters, the oyster liquor. Add butter, pepper and salt, and roast in a quick oven. — Mrs. E. D. Kellej', Winnetka, 111.
SMALL BIRDS ROASTED IN POTATOES— Halve sweet potatoes lengthwise and scrape out the inside, making a place large enough in each half to hold Y^ bird. Clean and draw the birds, and cut off heads and legs. Place a piece of butter in each bird, season with salt and pepper, spread them with butter and place them in the potato shells, tying a string around each potato to hold the pieces together. Roast in a baking-pan, and serve in the potatoes. — Mrs. C J. Canthorn, Wilmette, 111.
Records on this page
Combination Game PiePie of Small BirdsTo Roast Any Small BirdsSmall Birds Roasted in Potatoes