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Pigeons in Jelly
Originally Published:Everyday Cookbook, UnknownOriginal Images:Wash and truss one dozen pigeons. Put them in a kettle with four pounds of the shank of veal, six cloves, twenty-five pepper-corns, an...
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Pigeon Pie
Originally Published:Everyday Cookbook, UnknownOriginal Images:Clean and truss three or four pigeons, rub the outside and in with a mixture of pepper and salt; rub the inside with a bit of butter, and...
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Wild Ducks
Originally Published:Everyday Cookbook, UnknownOriginal Images:Nearly all wild ducks are liable to have a fishy flavor, and when handled by inexperienced cooks, are sometimes uneatable from this cause....
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Roast Wild Duck
Originally Published:Everyday Cookbook, UnknownOriginal Images:Parboil as above directed; throw away the carrot or onion, lay in fresh water half an hour; stuff with breadcrumbs seasoned with pepper,...
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Wild Turkey
Originally Published:Everyday Cookbook, UnknownOriginal Images:Draw and wash the inside very carefully, as with all game. Domestic fowls are, or should be, kept up without eating for at least twelve...
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To Roast Snipes, Woodcocks, or Plovers
Originally Published:Everyday Cookbook, UnknownOriginal Images:Pick them immediately; wipe them, and season them slightly with pepper and salt. Cut as many slices of bread as you have birds. Toast them...
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Roast Partridge
Originally Published:Everyday Cookbook, UnknownOriginal Images:Choose young birds, with dark-colored bills and yellowish legs, and let them hang a few days, or there will be no flavor to the flesh, nor...
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Roast Quail
Originally Published:Everyday Cookbook, UnknownOriginal Images:Pluck and draw the birds, rub a little butter over them, tie a strip of bacon over the breasts, and set them in the oven for twenty to...
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Larded Grouse
Originally Published:Everyday Cookbook, UnknownOriginal Images:Clean and wash the grouse. Lard the breast and legs. Run a small skewer into the legs and through the tail. Tie firmly with twine. Dredge...
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SQUIRRELS
Originally Published:Jubilee Cook Book, 1887Original Images:Contributed by: E. A. LymanThe following is all I know about cooking squirrels. First catch your squirrel. Skin him, etc. Parboil in a little...
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