SNIPE AND WOODCOCK BROILED ON TOAST(Game) - (Favorite Dishes)
From MRS. WILLIAM REID, of Maryland, Lady Manager.
Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
After they are picked and thoroughly cleansed, roast them in a tin
kitchen before a hot fire or in a quick oven for twenty-one minutes.
They should be well browned on the outside, but the blood should run
when cut with a knife. Unless underdone the flavor of the duck is
destroyed. Fried hominy is generally served with wild duck; and fresh
celery. Currant jelly is sometimes used.
Viewed 1556 times.
Most Viewed Recipes from Favorite DishesCookies
How To Cook Chestnuts
Crab Apple Jelly
Baking Powder Biscuit
Tutti Frutti Ice Cream
Dressing For Turkey
Least Viewed Recipes from Favorite DishesSoles Or Smelts Cooked With MaÎtre D'hotel Sauce
Fresh Mushrooms À La CrÈme
Tomato Salad (for Use When Fresh Tomatoes Are Not In The Market )
Lobster À La Newburg
Grandmother's Bread Cake
White Corn Meal Cakes For Breakfast (a Rhode Island Dish )
Chicken Livers, En Brochette, With Bacon
Sweetbreads En Coquille
Tamales De Chile
|Home Made Cookies.ca|