. The American sportsman : containing hints to sportsmen, notes on shooting, and the habits of game birds and wild fowl of America . serving the flesh white. The moreslowly birds are boiled, the better; in fact, the whole processshould be confined within a simmer: the more gradual the simmer,the more tender will be the flesh. It requires a longer time tocook game in this way than to roast or broil it. OTHER WATS OF COOKING GROUSE OR PHEASANTS. Some persons have a fancy for cooking grouse, or rather bastingthem, with a rich gravy made of butter, spice, and Port wine. Wehave eaten them stewed in
. The American sportsman : containing hints to sportsmen, notes on shooting, and the habits of game birds and wild fowl of America . serving the flesh white. The moreslowly birds are boiled, the better; in fact, the whole processshould be confined within a simmer: the more gradual the simmer,the more tender will be the flesh. It requires a longer time tocook game in this way than to roast or broil it. OTHER WATS OF COOKING GROUSE OR PHEASANTS. Some persons have a fancy for cooking grouse, or rather bastingthem, with a rich gravy made of butter, spice, and Port wine. Wehave eaten them stewed in this kind of dressing, as well as stuffedwith a variety of herbs or forced-meat balls. These made dishes are all very nice in themselves, and calculatedto please the fancy of many; but a pheasant stewed in Port wineand spices is no longer a pheasant, and therefore does not suit ourpalate; for, when we eat game, we like both to know it and taste it. Pheasants are very passable when split in the back and broiled,as recommended for partridges. There are other modes for cook-ing grouse, which, however, are not worth referring TO COOK A SNIPE, WOODCOCK, PLOVER, ETC. As before said, the more plainly game-birds are cooJced, thebetter. This observation applies particularly to the two formerbirds, as they each possess a rich gamy flavor which should be pre-served unadulterated by any of the complicated arts of cookery. A snipe may be larded and roasted; but a woodcock jamais—jamais ! We regard a larded woodcock entirely outri,—a positiveabomination. Yet there are some excellent cooks who will persist TO COOK A SNIPE, WOODCOCK, PLOVER, ETC. 503 m serving them in this way, as well as some would-be epicures-whoaffect to relish them. As for the disgusting and filthy habit of cooking these birdswithout taking out the gullet, gizzard, and stomach, we cannotspeak in sufficiently harsh terms of it: we consider such a practicecalculated rather to disgust even the depraved appetite of a
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthunting, bookyear1885
