GUINEA-FOWLS.
A young Guinea-bird is good, but an old one is hardly fit to be eaten.
Guinea-fowls are prepared and served like prairie-hens.
PIGEONS.
The stall-fed or squab is prepared the same as the wild one.
_To select._--If the legs are not red, they are young; and if not stiff, they are fresh. When not fresh, the rump is of a bluish color.
Clean and prepare them as directed for fowls.
_Broiled._--Split the backs of the pigeons so as to open them, flatten them a little with a chopper. Put two ounces of b.u.t.ter (for six pigeons) in a saucepan, and set it on a good fire; when hot, add to it a teaspoonful of chopped parsley and green onions, salt, and pepper; then the pigeons. When half cooked, take them from the fire, roll them in bread-crumbs, place them on the gridiron and set on a moderate fire, turn over once or twice, and, when done, serve on a _maitre d"hotel_, _piquante_, or _poivrade_ sauce.
_Another way._--When cleaned, prepared, and split open as directed above, salt and pepper them, grease them slightly with melted b.u.t.ter, by means of a brush; then broil them till underdone, and serve with a _maitre d"hotel_ sauce.
_In Chartreuse._--A _chartreuse_ with pigeons is made and served as a _chartreuse_ of prairie-hens.
_In Papillotes._--When cleaned and prepared as directed, bake the pigeons till about half done, then split them in two, lengthwise, and then proceed as for _veal cutlets_ in papillotes.
They may be fried with a little b.u.t.ter, instead of baked.
_With Vegetables._--Clean and prepare as directed for poultry, four pigeons. Cut them in four pieces each.
Put in a saucepan two ounces of b.u.t.ter, and set it on the fire; when melted, brown the pigeons in it, and then take them from the pan.
The pigeons being taken off, put into the pan, which is kept on the fire, half a carrot and two onions sliced, half a turnip, sliced also; four or five stalks of parsley, one of thyme, one of celery, a bay-leaf, two cloves; the latter five tied together. Cover the whole with broth or water; boil gently till about half done, then add the pieces of pigeons, and salt and pepper; continue boiling till the whole is done.
Dish the pigeons, throw away the seasonings, mash the carrot, onions, and turnips through a colander, which you mix with the sauce. Place the mixture around the pieces of pigeons, and serve warm.
_Stuffed._--It is stuffed, cooked, and served like a stuffed chicken.
_The same, stewed._--Put a piece of b.u.t.ter the size of a walnut in a stewpan, and set it on a good fire; when hot, add two ounces of bacon cut in dice, then place in four pigeons, leave thus till of a fine golden color, and then take pigeons and bacon off the pan. Put again in the stewpan the same quant.i.ty of b.u.t.ter as before; when melted, sprinkle in, little by little, a teaspoonful of flour, stirring with a wooden spoon, and when of a proper thickness, and of a brownish color, put the pigeons and bacon back in, add four small onions, two sprigs of parsley, one of thyme, a bay-leaf, a pinch of allspice, salt, pepper, half a gla.s.s of broth, same of claret wine; simmer about an hour, take off parsley, thyme, and bay-leaf, and send to the table.
_The same, roasted._--Envelop each pigeon in thin slices of bacon tied with twine, place them on a spit before a moderate fire, baste often with the drippings, and, when cooked, serve them with the gravy, at the same time sprinkling a few drops of lemon-juice on them. It takes from thirty to thirty-five minutes to roast them.
To roast or bake they are trussed like a chicken, as seen in the cut below. To carve pigeons is easy, they are merely split in two, lengthwise.
[Ill.u.s.tration]
_Baked._--Place a thin slice of fat salt pork or bacon on the breast of each pigeon, after being cleaned, prepared, and salted; place them in a bakepan, on their back; cover the bottom of the pan with cold water and put in a hot oven, baste often, and when done serve them with water-cress and lemon-juice.
The pigeons are placed on the dish the same as they were in the bakepan; place water-cress between each, also all around and in the middle of them; sprinkle lemon-juice all over, and serve warm.
_With Green Peas._--When cleaned and prepared, truss the pigeons and put them in a saucepan with about two ounces of b.u.t.ter for half a dozen, stir now and then till turning rather brown all around and take off; then put in the saucepan about two ounces of salt pork cut in dice, stir, and, when partly fried, take it off also. The pan being still on the fire, put into it a good tablespoonful of flour, stir till it turns brown, when you add about a quart of broth, stir and mix; put pigeons and salt pork back into the pan, season with a bunch of seasonings, composed of half a dozen stalks of parsley, one of thyme, two bay-leaves, a clove, and one clove of garlic. Boil gently till nearly half done, and then add a quart of green peas, blanched previously; boil again gently till the whole is done; remove the bunch of seasonings and the clove of garlic; dish the pigeons, turn the peas in the same dish, but in the middle of the pigeons, which can be tastefully placed all around the dish; strain the sauce over the whole, and serve warm.
_With Mushrooms._--Prepare and truss the pigeons the same as for the above, and proceed also as for the above in every particular, except that you do not put in the saucepan quite as much broth, a pint is sufficient, and boil gently till done, but do not add peas.
Ten minutes before taking from the fire, add a dozen mushrooms, whole or sliced, and half a gill of claret wine, if handy.
Dish the pigeons, place the mushrooms in the middle of the dish, strain the sauce over the whole, and serve warm.
_Fried._--Take four pigeons, cut each in four pieces, put two ounces of b.u.t.ter in a stewpan and set it on the fire; when melted, put the pigeons in with two or three sprigs of parsley, a small sprig of thyme, a bay-leaf, a pinch of allspice, salt, pepper, and half a pint of broth.
Take the pigeons off when half cooked, and, as soon as they are cool, dip each piece in beaten eggs and roll it in bread-crumbs. Strain the b.u.t.ter that may be left in the stewpan, and put it in a frying-pan with about an ounce more, and fry the birds for about two minutes; serve with water-cress or parsley all around.
_In Compote._--Roast six pigeons as directed. Then cut one of them in dice, put it in a mortar and pound it. Put half an ounce of b.u.t.ter in a saucepan, and, when melted, fry half an onion chopped fine in it; then add to the pounded pigeon about a gill of gravy, a gill of good broth, salt, pepper, a bunch of seasonings, composed of three stalks of parsley, one of thyme, a bay-leaf, and a clove; also about a gill of Madeira wine or white wine, boil gently till reduced about one-third, strain. Put back on the fire, add b.u.t.ter, and when melted stir and set it on the corner of the range to keep warm while the rest is prepared.
Cut the other five pigeons in two, lengthwise. Cut ten pieces of bread square, or of an oval shape, and about the size of a half pigeon, fry them with a little b.u.t.ter, and place them on a dish. While the bread is frying, put the pigeons in an oven to warm them; place half a pigeon on each slice of bread, or one lapping over the other; have the slices and pigeons so arranged that they fill the dish, leaving only a small s.p.a.ce in the middle, into which you pour the sauce; serve the whole hot.
_In c.r.a.paudine._--When prepared, split open the backs of the pigeons; cut the legs at the first joints and run them through the skin so that the ends come out on the inside; dip the bird in beaten eggs, roll them in bread-crumbs, and broil them.
While they are broiling, knead b.u.t.ter, chopped parsley, and lemon-juice together; spread some on the pigeons when they are dished, and serve warm.
GIBLETS.
By giblets are understood the gizzards, heads, legs, livers, necks, and ends of the wings of chickens, ducks, geese, turkeys, and other birds, tame or wild.
You begin by cleaning them well, cut off the bills, take the eyes out, warming the legs on live coals, so that you can take off the outer skin and spurs; place the giblets in a tureen, turn boiling water and a little salt on them, leave them thus five or six minutes, then wash well and drain them.
_In Frica.s.see._--Put a piece of b.u.t.ter in a stewpan (the size to be according to the quant.i.ty of giblets you have), set it on a good fire; when melted, sprinkle in it, little by little, a teaspoonful of flour; stir the whole with a wooden spoon; when of a proper thickness, and of a brownish color, add half a gill of warm broth, same of warm water, a sprig of parsley, a small pinch of grated nutmeg, two small onions, salt, and pepper; then the giblets. About half an hour after add also two mushrooms, cut in pieces. It takes about two hours to cook them properly. Dish the pieces, strain the sauce, mix in it one well-beaten yolk of an egg, and a few drops of lemon-juice; pour it on the giblets, place the pieces of mushrooms over the whole, and serve.
_The same, stewed._--Put the giblets in a stewpan with b.u.t.ter, and set it on a good fire; when they are of a fine yellow color, add one or two sprigs of parsley, a clove of garlic, a sprig of thyme, one clove, half a bay-leaf, two mushrooms cut in pieces, two small onions, and a pinch of flour; wet with broth, let simmer gently for half an hour, and add also two parsnips cut in slices, and previously half fried in b.u.t.ter; simmer again for about an hour; dish the pieces of meat, strain the sauce, put it back on the fire to reduce it a little, pour it on the giblets, place the pieces of mushrooms at the top, and serve hot.
_Saute._--They may also be prepared and served as a _chicken saute_.
ASPIC OF MEAT.
Cut four middling-sized onions in slices, lay them in a stewpan with a quarter of a pound of bacon (not smoked); then add about a quarter of a pound of each of the following meats: chicken, game (any kind), mutton, and beef, also a calf"s foot split in two, two ounces of rind of bacon, two sprigs of parsley, two of thyme, a clove of garlic, two carrots cut in two, one clove, and four small onions; wet with half a pint of water, and set on a brisk fire; cover the pan well. When nearly cooked, take the grease off with a ladle; add then boiling water enough just to cover the whole, and finish the cooking. Strain the juice, skim off the fat, if any, and let it cool; if it is not found clear enough when strained, beat well two whites of eggs, put them in the stewpan with the juice, set it on a sharp fire for about ten minutes, stirring the while, and take from the fire; add to it a few drops of lemon-juice, and strain again.
Put in a mould some of the above juice, about two-eighths of an inch in depth; place the mould on ice, and leave till the juice has turned into a jelly. Lay on that jelly some of the following meats, free from bones, and not allowing the pieces to touch the sides of the mould: chicken, game, tongues of beef, calf, and sheep, of all or of either of them (the meats must be cooked beforehand). Cover the whole with the remainder of the juice, so as to have about the same thickness at the top as at the bottom. Place the mould in a refrigerator to cool, and turn into a jelly; then dip the mould in very warm water, turn over on a dish, remove the mould, and you have a fine _entree_.
GAME.
Game, comparatively, is appreciated only by a few.
When the country was first settled, every one was his own provider, and of course game was not sent to a market several hundred miles from the place where it was shot or caught. But settlement and civilization have the same effect on game as they have on barbarians or savages--they drive it away.
Our Northeastern cities are now supplied by the Western States with game. In winter time, game may be kept for weeks without being spoiled or losing its natural flavor and taste, when kept where it is killed; but when transported, it is very different. To transport it requires packing. As soon as packed, it naturally ferments; and even if packed when frozen, the middle of the barrel will ferment and become injured, if not entirely rendered unfit for the table.
The packing of game or poultry in barrels is a bad practice. Nothing requires more ventilation than game while being transported. Many dealers have their game sent to them in wicker-baskets with plenty of straw, but the greater part is still sent in barrels; hence the musty taste when cooked.