. The standard domestic science cook book. Copyright, 14108, by Win, H. Department 6. EVERY meat has its own peculiarities, which must be made the subject ofstudy by the cook or housekeeper, if the best qualities of each are to bebrought out. If this is true of meats obtained from domestic animals, it isstill more true of wild meats or game. With the exception of venison, whichmay be rare or underdone, all game, especially white meat, should be wellcooked and properly seasoned. Care must also be taken that the meat is notexposed to the air too long after being killed. If necessity requi
. The standard domestic science cook book. Copyright, 14108, by Win, H. Department 6. EVERY meat has its own peculiarities, which must be made the subject ofstudy by the cook or housekeeper, if the best qualities of each are to bebrought out. If this is true of meats obtained from domestic animals, it isstill more true of wild meats or game. With the exception of venison, whichmay be rare or underdone, all game, especially white meat, should be wellcooked and properly seasoned. Care must also be taken that the meat is notexposed to the air too long after being killed. If necessity requires the meatto be kept beyond the usual time, immerse in warm water and vinegar forone hour, then rinse, wipe dry, and put in sweet milk for twenty-four hours,covering it entirely. Game that has been in cold storage is not recommended. 331. PARTRIDGE. A partridge must be thoroughly cooked, like all white protect the bird from drying too much, it is well to wrapit in slices of pork before putting in the broiler or oven. If to bebroiled, split down th« back, rub with
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