My Pet Recipes, Tried and True | Page 9

with two eggs; this will
do also for turkey or baked fish.
YORKSHIRE PUDDING.
MRS. GEORGE CRESSMAN.
Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
batter the thickness of cream. When the beef is roasted pour off the
boiling dripping into another pan, turn in the batter and bake to a good
brown.
GAME.
ACCOMPANIMENTS.--With wild ducks, cucumber sauce, currant
jelly or cranberry sauce.
ROAST DUCK WITH APPLES.
MISS BEEMER.
Pluck and singe a duck, draw it without breaking the intestines, wipe it
with a wet towel and lay it in a baking pan; wipe a dozen small sour
apples with a wet cloth, cut out the cores without breaking the apples,
and arrange them around the duck; put the pan into a hot oven and
quickly brown the duck, then moderate the heat of the oven and
continue the cooking for about twenty minutes, or until the apples are
tender but not broken, baste both duck and apples every five minutes
until they are done, and then serve them on the same dish. It is a great
improvement some think, to parboil the duck for fifteen minutes with
an onion in the water, and the strong fishy flavor that is sometimes so
disagreeable in wild ducks will have disappeared. A carrot will answer
the same purpose.
ROAST QUAIL WITH BREAD SAUCE.

Peel and slice an onion and put it over the fire in a pint of milk; pluck
and singe half a dozen quail, draw them without breaking the intestines,
cut off the heads and feet, and wipe them with a wet towel; rub them all
over with butter; season them with pepper and salt, and roast them
before a very hot fire for fifteen minutes basting them three or four
times with butter. Have some slices of toast laid under them to catch
the drippings. While the birds are roasting make a bread sauce as
follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the
finest ones for the sauce, and the largest for the frying later; remove the
onion from the milk in which it has been boiling, stir into the milk the
finest portion of the crumbs, season it with a saltspoonful of white
pepper and a grate of nutmeg, stir in a tablespoonful of butter, and stir
the sauce until it is smooth; then place the saucepan containing it in a
pan of boiling water to keep it hot; put two tablespoonfuls of butter
over the fire in a frying pan, and when it is smoking hot put into it the
coarse half of the crumbs, dust them with cayenne pepper, and stir them
until they are light brown; then at once put them on a hot dish; put the
bread sauce into a gravy-boat ready to send it to the table. Arrange to
have the fried breadcrumbs, sauce and quail done at the same time;
serve the birds on the toast which has been laid under them; in serving
the quail, lay each bird on a hot plate, pour over it a large spoonful of
the bread sauce and on that place a spoonful of the fried bread crumbs.
VENISON STEAK.
MRS. ERNEST F. WURTELE.
Take a piece of frozen venison, and put into water in which has been
put two tablespoons of vinegar. Just leave until the ice comes to the
surface of the meat, take the meat out and remove the ice with a knife;
wipe dry and flour well, put a good piece of butter in the pan; let brown,
put the steak in salt, and pepper, fry on both sides, then add a cup of
rich milk, push the pan to the back of the stove and cover it and let it
stew slowly for one and a half hours--If the steak is very dry lard it with
salt pork before frying.
STEWED PIGEONS.

MRS. HARRY LAURIE.
For two pair of pigeons stuff first with bread, summer savory, butter,
pepper, salt. Put eight or nine slices of fat pork, in an iron pot to fry,
until the pork is well browned, then take it out and put in the pigeons
and let brown thoroughly, keep turning to prevent burning. Then add
one pint of stock, season if required, put back slices of pork and let
stew for an hour and a half (at least) quietly. If gravy is not thick
enough, add a tablespoon of brown flour. About quarter of an hour
before done, put in a can of green peas--Then serve.
STEWED HARE.
Can be prepared in the same manner as the above for stewed pigeons,
with the addition of spices: cloves a few, and a little more of cinnamon.
BREAD SAUCE.
MRS. BENSON BENNETT.
One half pint boiled milk to