GROUSE or PRAIRIE CHICKEN

SOAK (IN COLD SALTED WATER, DRY AND CUT AS
FOR FRYING CHICKEN. SEASON WITH SALT AND
PEPPER. DREDGE IN -¢LOUR AND BROWN IN Yu
LB. BUTTER. ADD ( C.CONSOMME, TUICE \
LEMON, \ CHOPPED ONION, WH DICED CARROTS,
2 WHOLE CLOVES, 4 BAY LEAVES, A FEW PEPPER CORNS
AND SomE CHOPPED PARSLEY, PLACE ALL IN
DUTCH OVEN AND COOK UNTIL TENDER. ADdD Vac.
CLARET SHORTLY BEFORE SERVING, ADD MORE
LIQUID IF NECESSARY, BuT NOT Too mute!

FRIED PHEASANT

PREPARE AS AROVE. DIP EACH PIECE IN
BEATEN EGG (MIXED WITH | T8SP WATER) THEN
IN FLOUR SEASONED WITH SALT AND PEPPER,
DIP AGAIN INTO EGG AND THEN INTO DRY BREAD
CRUMBS. REST IN COOL-PLACE \ WouR. PLACE
Vig LB LARD IN FRYING PAN, BROWN PHEASANT
SLOWLY, PLACE IN COVERED ROASTER. PouR |
To 2 ¢. CREAM OVER IT AND BAKE 350° FOR
ABOUT HO MINUTES, SERVE WITH CURRANT JELLY.

DYRERYG (VENISON)

SOAK A VENISON ROAST IN MARINADE OR
VINEGAR SEVERAL HOURS OR OVERNIGHT.
DRY WELL AND LARD WITH STRIPS OF
SALT PORK,

BROWN WELL IN BUTTER.

ADD ONE TO TWO CUPS SOUR CREAM AND
SIMMER O-44 HOURS, REMOVE MEAT TO A
PLATTER, USE JUICE FOR GRAVY,

SERVE WITH RED CABBAGE.