The 1918 Fanny Farmer Cookbook

crumbs. Garnish with parsley.

Breast of Grouse Sauté Chasseur

Remove breasts from pair of grouse, and sauté in butter. When partially cooked, season with

salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion,

parsley, and bay leaf, and cook until stock is reduced to three−fourths cup. Arrange grouse on

serving dish, and pour around a sauce made of three tablespoons butter, four and one−half

tablespoons flour, stock made from grouse, and three−fourths cup stewed and strained

tomatoes. Season with salt, cayenne, and lemon juice, and add one teaspoon finely chopped

parsley, and one−half cup canned mushrooms cut in slices.

Broiled or Roasted Plover

Plover is broiled or roasted same as quail.

Potted Pigeons

Clean, stuff, and truss six pigeons, place upright in a stewpan, and add one quart boiling water

in which celery has been cooked. Cover, and cook slowly three hours or until tender; or cook

in over in a covered earthen dish. Remove from water, cool slightly, sprinkle with salt and

pepper, dredge with flour, and brown entire surface in pork fat. Make a sauce with one−fourth

cup, each, butter and flour cooked together and stock remaining in pan; there should be two

cups. Place each bird on a slice of dry toast, and pour gravy over all. Garnish with parsley.

Stuffing

cup hot riced

potatoes

tablespoon butter

/4 teaspoon salt

/4 cup soft stale

bread crumbs

soaked in some of

the celery water and

wrung in

cheese−cloth

/8 teaspoon

pepper

/4 teaspoon

marjoram or

summer savory

Chapter XVII − POULTRY AND GAME

298