Category: Other Meats
HOW TO COOK PIGEON – PIGEON RECIPES
From 1922:
Pigeons are more popular articles of diet than is generally supposed. Many people regard them principally as belonging to invalid dietary, but this is quite an erroneous view to take. One might just as correctly catalogue them as fare for epicures. They certainly are popular with epicures, and they are excellent “light diet” for the convalescent’s tray. But conceding all this, yet we must… Continue reading
FRICASSEED VENISON
Take some nice venison steaks and flour them well; have a frying pan on stove with plenty of nice hot fat and put steaks in; let them get a nice light brown on both sides, then add half a small clove of garlic cut up fine and fill pan two-thirds full of cold water, salt and pepper to taste, and you will have a dish fit for a… Continue reading
Fricasseed Tripe
Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley cut small and put with it is an improvement… Continue reading
Liver and Bacon
Slice liver in small pieces, soak in
Slice liver in small pieces, soak in Continue reading
Salmi of Venison
garnish with parsley cut fine
garnish with parsley cut fine Continue reading
Devilled Kidneys
Serve on toast
Serve on toast Continue reading
Sweetbread Ramequins
bake until crumbs are brown
bake until crumbs are brown Continue reading
SWEETBREAD DAINTY
Serve on hot toast
Serve on hot toast Continue reading
SWEETBREADS AND MUSHROOMS
Take 1 calf’s sweetbreads, ½
Take 1 calf’s sweetbreads, ½ Continue reading
Picayune Frogs a la Poulette
An old French chef, residing in the faubourg
An old French chef, residing in the faubourg Continue reading
Brunswick Stew
Now is the time when gray squirrels are fat
Now is the time when gray squirrels are fat Continue reading
SOUP FROM KANGAROO TAILS
Put tail and vegetables into a stewpan
Put tail and vegetables into a stewpan Continue reading
Broiled Squirrel
From 1912:
Skin the squirrels and lay them in salt water to remove the blood;
remove the head and feet and broil whole;
season with salt, pepper and butter.
Serve with currant jam or grape jelly… Continue reading