The art of German cooking and baking

Preparation : The ducks are dressed after cutting off ^105 — neck, wings and feet, then washed and salted and strewn with 1 pinch of pepper inside and outside. The stuffing is made of chopped liver, heart, gizzard, mixed with all the other ingredients and put into the ducks, which are then sewed up and treated just the same as described in No. 29. Prepare the gravy as given in No. 29. No. 31— FRIED DUCK-LIVER. This is prepared the same as described in No. 30. No. 3a— GOOSE AND DUCK SCHWARZ-SAUER. Black Soup. Quantity for 4 Persons. 2 cloves Giblets of 1 goose or duck 4 pepper-corns Salt Scant 1 pt. of goose or duck % lb. prunes blood ii cup of sugar 1 Vz tbsps. of vinegar 1 small stick of cinnamon 1 % qts. of water % lb. of peeled apples or pears 2 tbsps. of flour Preparation: Neck, head, feet, wings, heart and gizzard are cleaned well and cooked until tender in 1 qt. of water with salt, pepper and 2 cloves. The prunes and quartered apples or pears are cooked until done in 3/2 qt. of water. The blood is stirred with the flour into % of the broth from the giblets and poured back on again. The chopped fruit added, then seasoned with vinegar and sugar and brought to boil, stirring constantly. It must not coagulate. THE GAME BIRDS. THE PHEASANT. One can recognize the young bird by its less developed spurs and flexible bones. The pheasant may become 5 to 10 years old. Freshly shot pheasants are not good to eat because the meat is dry and hard. In winter the bird may be left hanging with its feathers for 2 to 3 weeks. — 106 — No. 33— FRIED PHEASANT. Quantity for 6 Persons. 2 thin slices of bacon to tie 1 pheasant across the breast Salt 1 % tbsps. of flour % lb. of butter 1 cup of water % pt. sweet or sour cream Preparation: The young pheasant is dressed, carefully washed and dried, then salted inside and outside and the liver put back into the bird with a piece of butter. The slices of bacon are tied across the breast. Put the pheasant into the oven with % lb. of butter, baste it frequently and roast to a golden yellow. After 30 minutes,baste it frequently with the cream and watery spoonfuls. It will require 1 to 1^/^ hours to cook it well done. Before serving, remove the bacon slices. Into the drippings stir the flour, brown it, if necessary add more water, cook and strain and serve the gravy with the bird. No. 34— FRIED OLD PHEASANT. The preparation is just the same as the one under No. 33, with the exception that it requires from 2% to 3 hours to cook the bird well done, therefore take a little more cream and water for basting and cover the roasting pan during part of the time to keep the bird from getting too dark. No. 35— PHEASANT PATTIES. In Shells or Other Small Molds. Quantity for 6 — 8 Persons. % lb. roasted pheasant meat 3 chopped truffles 3 tbsps. of butter % cup of chopped champignons 3 tbsps. of flour Salt Pheasant broth from bones 1 pinch of pepper 1/2 wineglassful of white wine Some butter for the molds 2 eggs Preparation: The skin is removed from the meat. The meat, truffles and champignons are chopped fine. The bones are put on the fire with 3 qts of water, salt, a small piece of onion and boiled down to i/^ qt. of bouillon. Then the gravy is made by heating the 3 tablespoonfuls of butter and the same quantity of flour stirred in to brown, l^ qt. of bouillon added and cooked. Season with salt and pepper, add white wine, meat, truffles and champignons and stir in the 2 yolks of eggs. Beat the whites of eggs and stir lightly into the mixture. — 107 — When this is done, fill the shells or buttered molds with the filling and bake in the oven to a nice brown color. Remarks: Truffles and champignons may be omitted. • No. 36— STEWED PHEASANT. Quantity for 6 Persons. 1 pheasant Salt Broth cooked from neck, wings, 2 — 3 wineglassfuls of white wine