. The American sportsman: . heir fancies by the variety of ouriet-out. The process of larding is a very simple matter,* and may belearned from any cookery-book. The practice of it, however, uponsmall game in particular, requires some judgment and a great dealof nicety. Before larding the birds, they may or may not be stuffed witha small portion of grated pork, bread-crumbs, and butter: thedrippings ought to be received, as before, upon slices of thin in this way, birds are certainly more juicy than whencooked perfectly plain, but are not, perhaps, so delicate to thepalate of a tr
. The American sportsman: . heir fancies by the variety of ouriet-out. The process of larding is a very simple matter,* and may belearned from any cookery-book. The practice of it, however, uponsmall game in particular, requires some judgment and a great dealof nicety. Before larding the birds, they may or may not be stuffed witha small portion of grated pork, bread-crumbs, and butter: thedrippings ought to be received, as before, upon slices of thin in this way, birds are certainly more juicy than whencooked perfectly plain, but are not, perhaps, so delicate to thepalate of a true epicurean sportsman, as they have lost a portionof their natural gamy flavor, owing to the circumstance that theflesh and juices have become impregnated with the fat used in thelarding, as well as that in the stufiing. Larded grouse are better than larded partridges, larded par-tridges better than larded snipe, and larded snipe better thanlarded woodcock. * Larding-needles may be had at the furnishing or hardware BROILED GAME. 601 BROILED GAME. Partridges, when split in the back and broiled over bright wood-coals, with a dressing of butter, salt, and a trifle of pepper, arevery good; and this, perhaps, is the most convenient and safe wayof having them cooked when from home. The cook should becareful not to burn or cook them too fast; the coals should not betoo hot, or rather the gridiron should not be allowed to rest toonear them, otherwise the surface of the body will be scorched blackbefore the interior of the flesh is warmed through. If the legs ofthe gridiron are not long enough to protect the bird from the toodirect efiects of the hot coals, it is very easy to remedy the evilby putting pieces of brick under each leg. TO SPLIT AND BROIL PARTRIDGES BEFORE A COAL-FIRE. We recommend the use of the common beefsteak-roaster, whichsits erect before the grate: Ave have partridges cooked in this wayvery often, and find them most excellent. In all cases, game should be s
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthunting, bookyear1885
