36 EDITH ADAMS’

COOKING UNDER PRESSURE

VENISON-BURGERS

2 pounds gruund venison
1%% teaspoon salt

14 teaspoon paprika

1%4 cup chopped onion
1% cup thick cream, optional

Work the meat well together and shape
in patties. Heat 2 tablespoons fat in bottom
of cooker and brown patties on both sides.
Put patties on rack of cooker. Add % cup
Cook at 15 pounds pressure for 15

~

water.
minutes.

ROAST WILD DUCK

Clean and wash ducks. Place apple, onion
or stalk of celery in cavity. Rub the surface
of the duck with salt and pepper. Heat 2
tablespoons fat in bottom of cooker and
brown duck in cooker. Put duck on rack of
cooker. Add %4 cup water. Cook at 15
pounds pressure for 15 minutes to the pound.

B.€. ROAST DUCK

Something sweet is a “must” with roast
duck. Here in Canada we use apples; in
France, it’s oranges; in China, it’s honey.

Duck
3 medium apples, cut in 4

14 teaspoon salt

14 teaspoon pepper

Y% teaspoon cloves

14 teaspoon mace

1% teaspoon cinnamon

1% teaspoon nutmeg

14 teaspoon mustard

1% teaspoon tumeric

2 tablespoons apple juice
1 onion, sliced
2 thin slices fat bacon

Mix all spices together and roll pared and
quartered apples in them. Stuff duck with
the apples. Put bacon in hot cooker until
fat comes out. Remove the bacon. Place
duck and onion in pressure cooker and brown
on all sides. Arrange the bacon strips over
breast. Add apple juice. Cook at 15 pounds
pressure for 20 minutes. The gravy is made
the same as chicken gravy.

BRAISED DUCKS

2 ducks

3 slices bacon

1 carrot

1 onion stuck with cloves
Thyme and parsley
Salt and pepper

1 small turnip, diced
Flour
Oil or cooking fat

Prepare ducks as for roasting. Put fat
in the bottom of the cooker with the bacon.
Brown the ducks in the cooker. Add turnip
and brown slightly. Brown the bacon as
well. Add the other ingredients and % cup
water. Cook at 15 pounds pressure for 20
minutes. Strain the liquor, thicken with
flour and pour the gravy thus made over
the ducks.

FRIED PHEASANT

Pheasant
Y% cup milk
114 teaspoons salt
1% teaspoon pepper
4 tablespoons flour
Bread or cracker crumbs
1 bay leaf
2 tablespoons grated onion
1 egg
Wash and thoroughly disjoint pheasant.
Soak in milk. Add salt and pepper to flour.
Remove pheasant from milk. Roll in flour,
dip in beaten egg and then in crumbs. Let
stand 5 minutes. Place fat in bottom of
pressure cooker, add bay leaf and onion. -
When hot, but not smoking, sear pheasant
to golden color. Put pheasant on rack, add
Y%4 cup water and cook at 15 pounds pressure
for 15 minutes.

PLAIN STUFFING
AND VARIATIONS
6 cups bread crumbs
1% cup melted savory fat
1 teaspoon salt
Y% teaspoon pepper
Combine bread crumbs and fat. Heat
until all fat is absorbed. Season.

Onion Stuffing:

Use plain stuffing, browning 4 table-
spoons minced onion in fat first.
Celery Stuffing:

Use either of above recipes, sauteing 1
cup finely cut celery in fat.
Savory Stuffing:

Use plain stuffing recipe, adding 1
tablespoon of sage and 1 teaspoon poultry
seasoning.