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64 British Columbia Women’s Institutes

GAME, PRAIRIE CHICKEN OR RABBIT

Dress very clean, and soak in cold water and 2 tsp. salt overnight. Next
morning cut up in nice pieces. Put in a kettle, cover with water and salt
to taste. Tie in cheese cloth bag and add to meat

1 tsp whole allspice Add '% cup brown sugar
2 or 3 bay leaves 4 cup vinegar
] star of anise spice (optional) 1 large onion chopped fine

Boil until the meat is quite tender. Remove the pieces of meat very
carefully. Strain the gravy. Place both back in kettle and add 14 cup
grape juice. Put tbsp. of butter in frying pan and when hot add 2 tbsp.
of flour and stir until smooth, but not brown, stir into gravy. Let boil 14
hour. Very nice served with dumplings.

GROUSE, PHEASANT OR RABBIT

Make slit at neck, pull skin back over body of birds or rabbits. Plumage
or fur comes right off.

CHICKEN SAUSAGE
‘To use that old hen or rooster.

Cut all meat from bones using all fat and skin as well as lean meat. Now
grind very fine, putting meat through grinder two or three times if neces-
sary. Mix well with salt and pepper to taste, and 2 eggs. Add pint of
bread or cracker crumbs. Mix well, and form in patties as you would
sausage or hamburger and fry till well done and brown. Use bones for
soup or gravy.

WILD DUCK

~ First — shoot the duck.

Then keep it for three days. Pluck and clean it, and keep for two days

longer, Rub well with the juice of 2 lemons. Roast, grill or bake. Serve
with red currant juice.

WILD DUCK OR GOOSE

1 wild duck or goose 1 potato, onion
salt, pepper stuffing

Soak duck for several hours in water with | tsp. salt and 1 tsp. soda for
each quart of water used. Rinse in and outside with boiling water.
Place in a roasting pan filled with boiling water, so that bird is half
covered. Place a potato and 1 onion inside bird, and let steam Y2 hour.
(This is to take away too wild a flavour). ‘Throw water etc. away and
stuff the bird with your favorite stuffing. Cook until meat comes free
from breastbone.