Evening Republican, Volume 15, Number 5, Rensselaer, Jasper County, 6 January 1911 — MINTS ON COOKING GAME [ARTICLE]

MINTS ON COOKING GAME

Success It Sure if the Cook Will Follow These Simple Directions. Never wash game Inside or out; merely wipe It with a cloth wrung out in hot water. , Badly shot birds should pot be hung long. > The length of time a bird Is hung must depend on the weather, the state of the bird and individual taste. Snipe, woodcock and plover should never be “drawn.” Tie the birds, If possible, with string, Instead of using skewers, for the latter make holes through which the juices escape. Tie a slice of fat bacon over the breast of each bird to keep it from drying. Baste all game very thoroughly; otherwise It will become dry and shriveled. Game, except partridges and pheasants, is usually liked slightly underdone. This is especially the case with teal and wild duck. Never pour gravy over game, but serve it separately in a hot tureen. The correct accompaniments to all game are bread sauce, fried crumbs, good gravy and potatoes fried in any fashion.