over ; then put a little boiling water in the pan, add a few slioea of
carrot and onion, continue to roast and baste till done. Serve the
ducks on a hot dish, free the gravy from fat, add a little broth, and
strain it over the ducks ; serve with celery-root salad and compote
or jelly. Wild goose may be prepared in the same way.
In season from October 1st to February 1st.
Pheasant^ Boasted. — Before picking the pheasant cut off the
head close to the body, also the wings and tail ; then pick, singe,
and draw the bird ; either wash it quickly in cold water or wipe the
inside with a damp cloth ; truss it nicely ; spread 1 ounce butter
all over the bird and tie a large thin sheet of larding pork over the
breast, lay the pheasant in a roasting pan, cover the entire bird with
buttered paper, place the pan in a hot oven, and roast 30 minutes ;
then remove the paper, sprinkle over some salt, and continue to
roast, basting frequently till done (if the gravy should get too
brown, add a little water). In the meantime cut 2 pieces of bread✪ Pheasant, Roasted
IVj inch thick and 3V« inches long, hollow out a piece of the center
y, inch deep and 1V« inch wide, then fry them light brown in hot
fat ; drain, and when cold mix a little white of egg with flour to a
paste, fasten 1 croft ton at each end of an oval-shaped dish, and place
it for a few minutes in the oven to dry ; then remove, lay into 1
croftton the head, into the other the tail, and fasten them with
small silver skewers ; cover the croAtons with a frill of fancy paper,
BO that the meat of the pheasant will not come in contact with the
feathers of the bird. Carve the pheasant, cut the meat into nice
even slices, cut off the legs and divide them in two, also the back ;
lay the back in the middle of the dish, the legs on the sides, the
breast on top the back. Free the gravy from the fat, add a little
broth to the gravy, pour some of the gravy over the bird, and gar-
nish with a border of water cress. Another way is to place a bread
croAton 1 inch high and 8 inches long and 4 to 6 inches wide on the
dish ; hollow it out in such a way as to hold the bird and to dress
the pheasant without carving on this crotlton ; then to arrange the
GAME. 436
head, tail, and wings in such a way as to have them appear natural and
lifelike, secaring them with small plated skewers, surrounded with a
border of water cress. Another way is to stuff the pheasant with li?er
forcemeat or bread filling, then roast and serve the same as chicken.
Prairie Hen and Orouae^ in season from August 16th to February 1st.
Prairie Hen^ Boasted. — Pick, singe, and draw a nice plump
pair of prairie hens, wash and wipe them dry; season each one
with 1 teaspoonf ul salt ; tie a large thin slice of larding pork over
the breast of each one, and spread 1 ounce butter over them ; place
the birds in a roasting pan in a medium-hot oven, basting first with
melted butter, then with their own gravy ; when brown on all sides
add 1 gill of boiling water (if the gravy browns too much add
more water), continue roasting and basting till done. Dress the
prairie hens on a hot dish ; free the gravy from fat, add a few
spoonfuls bouillon to the gravy, let it boil a few minutes ; then
strain, and serve with the birds. ✪ Prairie Hen, Roasted
Page 292 · 2 recipe records on this page
Presented as published in 1914. 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
over ; then put a little boiling water in the pan, add a few slices of carrot and onion, continue to roast and baste till done. Serve the ducks on a hot dish, free the gravy from fat, add a little broth, and strain it over the ducks ; serve with celery-root salad and compote or jelly. Wild goose may be prepared in the same way.
In season from October 1st to February 1st.
Pheasant, Roasted. — Before picking the pheasant cut off the head close to the body, also the wings and tail ; then pick, singe, and draw the bird ; either wash it quickly in cold water or wipe the inside with a damp cloth ; truss it nicely ; spread 1 ounce butter all over the bird and tie a large thin sheet of larding pork over the breast, lay the pheasant in a roasting pan, cover the entire bird with buttered paper, place the pan in a hot oven, and roast 30 minutes ; then remove the paper, sprinkle over some salt, and continue to roast, basting frequently till done (if the gravy should get too brown, add a little water). In the meantime cut 2 pieces of bread IVj inch thick and 3V« inches long, hollow out a piece of the center y, inch deep and 1V« inch wide, then fry them light brown in hot fat ; drain, and when cold mix a little white of egg with flour to a paste, fasten 1 crouton at each end of an oval-shaped dish, and place it for a few minutes in the oven to dry ; then remove, lay into 1 crouton the head, into the other the tail, and fasten them with small silver skewers ; cover the croutons with a frill of fancy paper, BO that the meat of the pheasant will not come in contact with the feathers of the bird. Carve the pheasant, cut the meat into nice even slices, cut off the legs and divide them in two, also the back ; lay the back in the middle of the dish, the legs on the sides, the breast on top the back. Free the gravy from the fat, add a little broth to the gravy, pour some of the gravy over the bird, and garnish with a border of water cress. Another way is to place a bread crouton 1 inch high and 8 inches long and 4 to 6 inches wide on the dish ; hollow it out in such a way as to hold the bird and to dress the pheasant without carving on this crouton ; then to arrange the
head, tail, and wings in such a way as to have them appear natural and lifelike, secaring them with small plated skewers, surrounded with a border of water cress. Another way is to stuff the pheasant with liver forcemeat or bread filling, then roast and serve the same as chicken.
Prairie Hen and Grouse, in season from August 16th to February 1st.
Prairie Hen, Roasted. — Pick, singe, and draw a nice plump pair of prairie hens, wash and wipe them dry; season each one with 1 teaspoonf ul salt ; tie a large thin slice of larding pork over the breast of each one, and spread 1 ounce butter over them ; place the birds in a roasting pan in a medium-hot oven, basting first with melted butter, then with their own gravy ; when brown on all sides add 1 gill of boiling water (if the gravy browns too much add more water), continue roasting and basting till done. Dress the prairie hens on a hot dish ; free the gravy from fat, add a few spoonfuls bouillon to the gravy, let it boil a few minutes ; then strain, and serve with the birds.
Records on this page
Pheasant, RoastedPrairie Hen, Roasted