EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

GAME

Venison Steak, Port Wine Sauce

WIPE venison steak, place on a well-greased broiler and broil over a clear fire. Remove to hot platter, pour around Port Wine Sauce and garnish with parsley.

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Port Wine Sauce:
• 2 tablespoons butter
• 3 tablespoons currant jelly
• 1/2 teaspoon peppercorns
• 2 cloves
• Bit of stick cinnamon
• 2 teaspoons finely chopped onion
• 1 cup brown stock
• 1 1/2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• Few grains cayenne
• 1/4 cup port wine
• 1 1/2 tablespoons Maraschino cherries
• 12 slices poached beef marrow

Cook butter and currant jelly three minutes, stirring constantly. Add peppercorns, cloves, cinnamon, onion, port wine and brown stock and cook two minutes.

Melt butter, add cornstarch and stir until well blended; then pour on gradually, while stirring constantly, the hot liquid.

Bring to the boiling point and add lemon juice, salt, cayenne and remaining port wine.

Strain, reheat, and add glacéd cherries, cut in halves, and marrow.

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To poach Marrow. — Remove marrow from marrow bone and cut in one-half-inch slices crosswise. Put in boiling salted water, cover and let simmer eight minutes.

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Rabbit à la Southern

Dress and clean two rabbits and disjoint in pieces for serving. Cover with three pints cold water to which have been added one and one-half tablespoons salt and let stand three hours.

Drain, wipe, sprinkle with salt and pepper and roll in flour.

Try out one-half pound of bacon cut in pieces; there should be two-thirds cup fat. Put in iron frying pan, add rabbit, cover and cook slowly one and one-half hours, turning frequently.

Pour over one cup milk and cook thirty minutes. Remove to serving dish and garnish with parsley.

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Pigeon Pie

Dress, clean and truss six pigeons and sauté in salt pork fat until entire surface is seared, turning frequently.

Put in a kettle, nearly cover with boiling water and add
• one-half teaspoon peppercorns,
• one onion, stuck with eight cloves,
• eight slices carrot,
• two sprigs parsley and
• two stalks celery.

Let simmer five hours.

Remove pigeons, strain liquor and thicken with four tablespoons butter melted and cooked with three tablespoons flour.

Reheat pigeons in sauce, arrange in a pastry case and cover with a pastry top.

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Squabs en Casserole

Dress, clean and truss three jumbo squabs. Put in casserole, brush over with melted butter, cover and bake ten minutes.

Add one-half cup chicken stock, again cover and cook until squabs are tender.

Add one cup boiled potato balls, one bunch cooked asparagus and five Bermuda onions, peeled, cut in one-fourth-inch slices, broiled over a clear fire and then brushed over with melted butter and sprinkled with salt.

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Sautéd Quail a la Moquin

Dress, clean and truss six quail. Put in a copper saucepan:
• one-half cup butter,
• two finely chopped shallots,
• two cloves garlic, finely chopped,
• one-half bay leaf,
• one teaspoon peppercorns and
• two cloves.

Cook stirring constantly, eight minutes. Sauté quail in mixture until well browned.

Pour over one pint white wine and let simmer thirty minutes.

Remove quail, strain sauce into casserole and add slowly one pint heavy cream.

Season with:
• one-half teaspoon salt,
• one-eighth teaspoon pepper,
• a few grains cayenne and
• one teaspoon finely cut chives.

Put quail in casserole, cover and heat to the boiling point. Serve in casserole.

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Larded Stuffed English Partridge with Cold Orange Sauce

Clean, stuff, lard and truss three birds. Put in casserole and add one-third cup trimmings from pork cut in small pieces.

Put in hot oven and cook uncovered fifteen minutes, basting three times, using three tablespoons melted butter.

Pour over one-half cup Sherry wine, cover and cook twenty-five minutes.

Remove to serving dish on slices of toasted bread, garnish with watercress and serve with Cold Orange Sauce.

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Cold Orange Sauce (from SaltOfAmerica.com article: Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes . . .)

• 6 tablespoons currant jelly
• 3 tablespoons sugar
• Grated rind 2 oranges
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons Port wine
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne

Put first three ingredients in a bowl and beat for five minutes; then add remaining ingredients and stir until well blended.

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Larded Breasts of Guinea Chicken

Remove breasts from bird, leaving wing joints attached, and scrape and trim bones.

Lard upper side of breasts, using four lardoons to each.

Put in dripping pan, sprinkle with salt and pepper, dredge with flour and brush over with cream. Bake in a hot oven thirty minutes, basting three times with fat in pan.

Remove to thin slices of hot, fried or broiled ham and serve with Brown Nut Sauce (see below). Put frills on bones and garnish with potato balls and pastry boats filled with Asparagus Mousselaine.

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Brown Nut Sauce

(from SaltOfAmerica.com article: Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes . . .)

• 2 tablespoons butter
• 2 tablespoons peanut butter
• 3 1/2 tablespoons flour
• 1 1/2 cups chicken stock
• 1/2 teaspoon salt
• Few grains pepper
• 1/3 cup coarse bread crumbs
• 1 tablespoon butter

Brown butter, add peanut butter and when well mixed add flour and continue the browning.

Pour on gradually, while stirring constantly, chicken stock. Bring to the boiling point and add salt and pepper.

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Game Mousse, Sauce Bigarrade

Force one pound uncooked duck meat through a meat chopper; repeat, and add gradually the whites of two eggs. When thoroughly blended rub through a sieve.

Add heavy cream to make of right consistency, the amount required being about two cups. Season with salt, cayenne and nutmeg.

Sprinkle a buttered mould with chopped truffle, pour in mixture, cover with buttered paper, set in pan of hot water and bake until firm.

Remove from mould to serving dish, pour around Sauce Bigarrade and garnish with parsley.

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Sauce Bigarrade. — After breast meat has been removed from one pair ducks, put remainder of birds, broken in pieces, in kettle; cover with cold water and add:
• one-half onion,
• six slices carrot,
• two sprigs celery,
• one sprig parsley,
• bit of bay leaf and
• one-half teaspoon peppercorns.

Bring to the boiling point and let simmer until stock is reduced to two cups; then strain.

Melt three tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually, while stirring constantly, stock.

Again bring to the boiling point and season with
• one-half teaspoon salt,
• one-eighth teaspoon pepper and
• a few grains paprika.

Add:
• one-third cup orange juice,
• one tablespoon lemon juice and
• the rind of one-fourth orange (parboiled two minutes in boiling water, freed from white portion and cut in Julienne-shaped pieces).

STUFFINGS FOR GAME AND POULTRY

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Cracker Stuffing

• 3 cups cracker crumbs
• 7/8 cup melted butter
• 1 1/4 cups boiling water
• Salt and pepper
• Poultry seasoning or sage

Add water to butter and pour over crackers to which seasonings have been added.

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New England Stuffing

• 1 small stale baker’s loaf
• Hot water
• 1/3 cup fat salt pork
• 1 egg
• Salt and pepper
• Sage

Remove outside crusts from bread. Cut bread in slices and toast until delicately browned; then put in chopping bowl and chop while adding hot water to moisten.

Add pork finely chopped, egg well beaten and seasonings to taste.

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Fall River Stuffing

Put turkey giblets in saucepan and cover with one quart cold water. Place on range and heat gradually until boiling point is reached; then let simmer until giblets are tender. The liver will cook in less time than the heart and gizzard, and should be removed as soon as done.

Split and spread sixteen common crackers with butter, allowing one-half tablespoonful to each half-cracker.

Pour over crackers two and three-fourths cupfuls of stock in which giblets were cooked.

As soon as crackers have absorbed stock, add giblets chopped and seasoned with salt and pepper. Summer savory, sage or marjoram may be added as desired.

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Swedish Stuffing
• 2 cups stale bread crumbs
• 2/3 cup melted butter
• 1/2 cup raisins seeded
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon sage
• 1/2 cup English walnut meats

Mix ingredients in the order given; raisins should be cut in pieces and nut meats broken in pieces.

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Bread and Celery Stuffing

• 3 1/2 cups baker’s stale bread crumbs
• 1 cup boiling water
• 1 tablespoon poultry seasoning
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup finely cut celery
• 1/2 cup melted butter

Pour water over bread and let stand twenty minutes; then squeeze out all the water that is possible. Add remaining ingredients and mix thoroughly.

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Oyster Stuffing

• 1 1/2 cups stale bread crumbs
• 1 1/2 cups cracker crumbs
• 1/2 cup melted butter
• 1 pint oysters
• 1/2 cup oyster liquor
• 2 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon mace

Mix bread and cracker crumbs and add melted butter, oysters washed and bearded, oyster liquor and seasonings. To beard oysters remove and discard tough muscles.

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Sausage Stuffing (for Turkey)

• 1 small onion
• 2 tablespoons butter
• 1/2 pound sausage meat
• 4 dozen French chestnuts
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 teaspoon powdered thyme
• 2 teaspoons parsley, finely chopped
• 2 ounces fresh bread crumbs

Finely chop onion and cook in butter three minutes; then add sausage meat and cook five minutes. Boil chestnuts and mash one-half. Add to first mixture with remaining ingredients, and when thoroughly blended add whole chestnuts.

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Potato Stuffing

• 2 cups hot mashed potato
• 2 cups cracker crumbs
• 1/3 cup melted butter
• 1/3 cup sausage fat
• Giblets
• Hot water
• Salt and pepper
• Sage

Mix first four ingredients in the order given.

Add one-half cup giblets, cooked and finely chopped. Moisten with hot water and add seasonings to taste.