1 method only Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes ...

1 method only Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not ...

1 method only Clean and stuff with onion dressing, thyme, etc. Do not sew up; take five or more slices of salt pork, let it fry awhile in a pot ...

1 method only Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the ...

2 lb boneless stewing meat 1 marinade: 1 1/4 c red wine 2 tb olive oil 1 onion; chopped 1 md carrot; sliced thin ...

2 duck breasts 2 bay leaves 1/4 ts hot red pepper flakes [optl] 8 peppercorns; cracked 6 c stock; any 1/3 c ...

2 rabbits (cut into serving 1 size pieces) 1 c vinegar 1 cn beer (12 oz) 2 lg onions (sliced) 1 tb mixed ...

2 rabbits 1 c water 1 c cider vinegar 1 lg onion, sliced salt and -coarse-groun; d pepper to t 1 ts whole ...

4 lb bear meat 2 cloves garlic 1/2 chunk of salt pork 1 c black coffee 1 celery salt 1 onions Rub meat with ...

3 sl bacon, cut up 4 md onions, quartered 4 md potatoes, quartered 1 pk fresh or frozen green beans 3 bay leaves 2 ...