18 EDITH ADAMS’ 12te ANNUAL PRIZE COOK BOOK

FRIED GROUSE AND ONIONS
1 grouse (cut in pieces)
2%, cup melted butter or shortening
4 cup thinly sliced onions
1 tablespoon flour
1% cups milk
Salt and pepper
Soak grouse in a weak solution of salted
water the night before. Drain well and roll
each piece in flour. Heat shortening and
fry until golden brown on all sides,
sprinkle with salt and pepper. Cook until
tender then take from pan and keep in
warm oven. Add sliced onions to fat and
cook until brown. Stir in flour and blend
well. Add milk stirring all the while, bring
to boil and season with salt and pepper.
Arrange grouse on platter and pour sauce
over it. Serve with tart jelly.

Note: Same recipe can be used for
pheasant. This is a quick and good recipe
and hunters like it very much.

Miss Edith Allan, Canim Lake, Via 100
Mile House, B. C.

CARIBOO GROUSE

Pluck and prepare as many grouse as
available in the usual manner for fowl.
Cut into convenient serving pieces. Dredge
in seasoned flour, and saute carefully in
butter, until well-browned on all sides.
Place in a casserole, and barely cover with
rich milk. Cook in a very moderate oven
(350 degrees F.) about 1 hour. Serve with
high bush cranberry jelly.

. re O. B. Utterstrom, Mission City,

GROUSE CASSEROLE
Or any Game Bird)

First skin the bird (which is much
faster than plucking, and cleaner, too),
then quarter it, roll it in flour, salt and
pepper, and fry in a deep skillet to a
golden brown. Fry quickly. In the mean-
time, prepare sliced carrots and diced
celery in a large casserole.

When the bird is browned, place the
browned pieces in the casserole, adding
about 1 cup of hot water to the small
amount of frying fat left in the pan. Then
pour this over the grouse and vegetables
in the casserole. Cover and cook for about
1 hour in a slow oven, 300 degrees F.
Thicken the gravy slightly and serve hot.
A bed of rice makes an ideal accompani-
ment for this tasty dish.

“We have found that most game birds
are dry when roasted or fried, and for this
reason we casserole either grouse or pheas-
ant in the above manner. The result is

mouth-watering, tender grouse served with

vegetables.”
i Walter Lammers, Zeballos, V. L.,
mo.

PHEASANT, WILD DUCK, Or
BOILING CHICKEN

4% cup flour

1 teaspoon salt

'e teaspoon pepper
Few grains paprika
sliced onion

cup mushrooms
cups boiling water
tablespoons dripping

Put flour, salt, pepper, paprika, in a
paper bag. Wash and wipe meat and cut
into serving pieces. Then place in bag
and shake well in order to have it well
floured. Heat frying pan, put in dripping,
brown meat on each side. Arrange each
piece in a well-buttered casserole leaving
space in centre for the mushrooms and
onions mixed. Pour boiling water over,
cover tightly. Simmer for 1 hour. Garnish
with parsley. Serve with hot tea biscuits.

Mrs. Laurie DeBron, 1505 Salsbury
Drive, Vancouver, B. C.

NOR

JOHNNY CANUCK GAME DINNER

2 cups apple-juice
1 cup maple syrup
Salt and pepper
4 teaspoon dry mustard
1 small onion (grated)
% cup seedless raisins
% can condensed tomato soup
1 clove of garlic

Clean and cut into serving portions a
rabbit or game bird, setting aside rib
and neck sections. Have an iron skillet
sizzling hot. Grease with bacon fat, sear
game, then fry to golden brown in 2 table-
spoons fat. Add the other ingredients.
Cover and simmer slowly, just barely
bubbling, until liquid is nearly all evapora-
ted and the sauce begins to thicken and
brown in pan. Then add a cup of stock
from the neck and rib pieces which have
been boiling for the purpose, and again
simmer contents of skillet until thick.
Repeat this method of adding a cup of
stock and simmering it away until meat
is tender and beginning to leave the bones.
Remove to hot platter and serve with
applesauce to which has been added
grated horseradish in ratio of 2 level
tablespoons horseradish to 2 cups cold
applesauce.

Miss Rosemary Winfield, 821 Cook
Road, Lulu Island, Vancouver, B. C.