Salmi of snipe, prairie chicken, fieldfares, and wild duck

(Recipe #165, page 117)

Line a kettle with a few slices of fresh ham, place the birds on top of it, and add a little salt, a few carrots, a few sliced shallots or onions, and butter. Cook the birds tightly covered until they begin to brown; add good meat stock, and continue cooking until the birds are quite tender. Then use a sharp knife to divide the birds into small dainty pieces, pound what cannot be divided into pieces in a mortar along with the lungs, liver, and ham, and strain it through a sieve with the broth. Add some chopped shallots and a pinch of pepper to this gravy and bring it to a boil with the meat.

Strictly speaking, the gravy for a salmi should be thickened only by the meat stirred with it, but other techniques may be used.

Translated by David Green.



(Recipe #164, page 117)

Fieldfares are prepared according to the directions in section I, except that the stomach is removed by means of a trussing or packing needle. Set them on the stove close together with plenty of butter (6 ounces for 12 birds) and a cup of water, preferably in an earthenware container, sprinkle them with salt, and roast them covered until they are tender, turning them once, or if preferred until they are quite crisp. Since fieldfares often feed on juniper berries and berries are usually found in their stomach, many cooks avoid adding more. If a stronger juniper flavor is desired, add coarsely ground juniper berries, as fresh as possible, to the butter.

Translated by David Green.

Wild duck

(Recipe #163, page 117)

Wild ducks are prepared like domestic ducks; they are roasted on slices of pork fat and made tender and moist by the addition of thick cream after they have begun roasting. If cream is not available, an occasional tablespoon of milk can be added; it will also improve the gravy.

Translated by David Green.

Roast snipe

(Recipe #161, pages 116 – 117)

Prepare the snipe for roasting following the directions in section I. Cover the breasts with fine slices of pork fat and bend the heads to make the bill point upwards. Set the snipe with cold butter on the stove, cover, and roast slowly for 1–1½ hours. Meanwhile toast slices of white bread and lay them under the snipe so that the interior will fall onto the bread while the birds are roasting. Arrange this “snipe toast” on a warm platter and place the snipe atop the slices. Continue reading

Cold prairie chicken with sauce (delicious)

(Recipe #160, page 116)

Quarter the cold birds, lay them on an appropriate platter, and pour the following sauce over them: 3–4 tablespoons of good salad oil, 2–3 tablespoons of white calf’s foot jelly [calves’ feet in aspic], 2 tablespoons of tarragon vinegar, very finely minced shallots and tarragon, some pepper and salt. Stir together until the sauce thickens.

Translated by David Green.

Partridge Saxony style

(Recipe #159, page 116)

Prepare the partridges as in no. 158; lard the breast generously, sprinkle with salt, place a slice of pork fat on it, and wrap two grape leaves around each bird. Place the partridges in foaming butter and cook them covered over moderate heat, occasionally adding a bit of water. After ½ an hour, pour spoonfuls of sour cream over them and finally a little golden brown butter. If no cream is available, substitute fresh milk and some breadcrumbs browned lightly in butter.

The pork fat and grape leaves that drop off during cooking should be set out separately and brought to the table with the partridges as a special delicacy.

Translated by David Green.

Roasting snipe, partridge, black grouse, hazel grouse, or prairie chicken

(Recipe #158, page 116)

Prepare these birds for roasting like other fowl and sprinkle them with fine salt. Then wrap the breast with a thin slice of pork fat and cook very carefully for ½–1 hour on a spit or in a tightly covered earthenware pot over moderate heat with plenty of butter and a little water. Baste frequently and toward the end add an occasional tablespoon of sweet cream, or fresh milk if you have no cream.

Put the birds on a platter and loosen the coagulated juices with cold water; add a little milk to thicken the gravy and a bit add salt if needed while the gravy cooks down.

Note: The birds for roasting must be young, as shown by the yellow color of their legs.

Translated by David Green.

Brown or white goose ragout

(Recipe #157, page 116)

Cut a whole goose into pieces, including the heart, stomach, lungs, and liver; boil and skim in salted water with a few onions, 3 bay leaves, ½ sliced lemon with seeds removed, and a pinch of ground pepper.

If the ragout is to be brown, add some ground cloves, flour browned in butter, vinegar, and half a spoon of pear syrup or a small piece of sugar, and finally the blood of the goose. If it is meant to be a white ragout, omit the vinegar, blood, and sweetener, adding lightly browned flour and a few lemon slices and ground mace; an egg yolk is also stirred into the gravy.

Translated by David Green.

Goose giblets Stettin style

(Recipe #156, page 115)

As in the preceding recipe, the meat is boiled and skimmed in salted water, then cooked until done in the thin broth. Melt butter and sweat some minced onions in it; lightly brown flour in the butter and stir in some of the broth. Add the whole to the giblets, spice them with pepper and thyme, and cook the giblets in the well-rounded gravy a few minutes longer.

Translated by David Green.