Twentieth century home cook book

Two of these are generally served for a dish, one of which should be larded, and the other covered with a layer of fat bacon ; roast them before a brisk fire for about forty-five minutes ; glaze and dish them up with water cresses ; pour some gravy under, and serve bread sauce separately, in a boat. VENISON PIE. Cut the meat into small pieces ; put them into a stewpan with one onion ; add salt, pepper and nutmeg, and just enough cold water to cook until tender Have ready a good pie crust ; roll and line a deep pie plate with this and fill with the meat ; before putting this in the pie crust roll some flakes of butter in flour and put over the pie ; cover with a thick layer of pastry, and make a hole in the center of the top crust ; bake slowly. Heat some port wine, into which you have thrown some cloves and mace. When the pie is nearly done, pour this mixture into the pie through the hole of the top crust ; brush the top with beaten egg ; return to the oven and bake a light brown. PARTRIDGE PIE. Dress nicely and divide in halves, rub with pepper, salt and flour, drop in a little parsley and thyme, also mushrooms, if you can get them. Put in a few slices of ham and a pound of veal, cut in slices and placed in bottom of dish. Add the partridges and pour over them a pint of broth or gravy. This will be sufficient for five birds. If you find that there is not enough gravy, add water with a large piece of butter. Place over the dish a good pie crust and bake one hour. QUAIL PIE. After the quails have been cleaned, salt and pepper them and stuff with bread crumbs or oyster dressing, and stew a few minutes, keeping them well covered. Cover a dish with rich puff paste, put in your birds, sprinkle in some minced parsley and hard-boiled eggs cut up fine, also flakes of butter rolled in flour ; add the gravy which the birds were stewed in ; cover with paste and bake in a moderate oven about one hour. A little lemon juice is an addition to this pie. SQUIRREL PIE. Carefully skin and clean a pair of squirrels, cut in small pieces, put in a stewpan and cook, adding two slices of salt pork, with sufficient water to stew them about half done. Season and thicken the gravy. Put into a deep dish, cover with a nice pie crust and bake in a moderate oven until done. A NICE WAY OF COOKING GAME. Partridges, quails, plovers, pheasants, etc., are very nice stuffed with chestnuts — boiled, and mashed or pounded. Cover the birds with thin slices of cold ham ; lay in a deep dish, and when done remove the ham and dish the birds, pouring the gravy over them, SALMI OF GAME. For a salmi the birds must be about half roasted. Cut into joints, remove all gristle and skin, also the bones ; put the bodies well bruised in a clean stewpan — the bones, skins and trimmings into another ; add to this two sliced onions, one carrot, a blade of mace, a bay leaf, a sprig of parsley, pepper, salt and a few pepper corns. Fry these a light brown in one ounce of butter ; then pour in a pint or more of good gravy or broth ; boil briskly until reduced to nearly one-half; strain, season and pour into the saucepan with the meat ; let the game heat very gradually in the gravy, but do not let them boil ; dish the birds ; arrange nicely in the middle of dish ; pour the sauce over it and serve with sippets of bread round the dish. a very nice salmi can be made from meats that have been already cooked — if not cooked too much. In this case the sauce must be made very rich. UNCLE TONY'S RECIPE FOR COOKING POSSUM.