OVEN FRIED PHEASANT

1 pheasant Pinch salt and pepper
% c. top milk or cream

Disjoint the cleaned bird as you would a chicken. Wipe the pieces with a damp
cloth. Season with salt and pepper and roll them in flour. Brown the meat in
hot fat. Pour off excess fat and add top milk. Cover and cook in a moderate
oven (350°F.) until the meat is tender, about 1 hour, depending on size and
age of bird. When the meat is tender, remove the cover and allow the meat to
brown slightly. Remove from the pan, add additional milk to the drippings
and thicken with a thin flour paste for gravy.—Courtesy Mrs. Leslie Macdonell.

ROAST GROUSE—PARTRIDGE—PHEASANT
1 bird Strips fat salt pork or bacon.

Prepare bird for roasting and cover the breast with strips of fat salt pork or
bacon. Roast, uncovered, in a hot oven (350°F.) allowing 20 to 25 minutes to
the pound. Baste frequently.—Courtesy Mrs. Leslie Macdonell.

ROAST QUAIL

1 quail Pinch salt
Melted butter or dripping Flour

Dress bird, clean and truss. Place on a rack in roasting pan. Brush with melted
fat and sprinkle with salt and flour. Bake in a hot oven (350°F.) for 20 min-
utes. Baste with melted butter or drippings several times during the roasting
period.—Courtesy Mrs. Leslie Macdonell.

CURRANT JELLY SAUCE
3% c. currant jelly 2 tbsp. grated orange rind

Blend currant jelly and grated orange rind together.—Courtesy Mrs. Leslie
Macdonell.

SPICED APPLE SAUCE

1 pt. apples (peeled, cored, and % c. water
chopped). Pinch salt
144¢. sugar Seasoning to taste.

Grated orange or lemon rind

Place apples in a deep baking dish. Sprinkle with sugar, pinch of salt, grated
orange or lemon rind and a littie cinnamon and nutmeg. Pour over the water
and bake in a slow oven (250 to 300°F.) for about 2 hours or until a rich brown
color. Serve with game meat or birds.—Courtesy Mrs. Leslie Macdonell.

BROILED ORANGE SLICES

Several oranges Brown sugar
Butter Curry powder.

Peel and slice oranges. Dot with butter, sprinkle with brown sugar and dust
lightly with curry powder. Broil. Serve with game birds.—Courtesy Mrs. Leslie
Macdonell.

STUFFED APPLES
Several apples Seasoned sausage meat.

Core apples and stuff with seasoned sausage meat mixed with half the quan-
tity of bread crumbs. Bake until cooked and tender. Serve with game birds.—
Courtesy Mrs. Leslie Macdonell.

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