22 September 2010

The Derrydale Cookbook - Game



In 1927, Eugene V. Connett, III established The Derrydale Press. It was the preeminent publisher of sporting and outdoor books in America in the first half of the 20th century. In the course of its history, The Derrydale Press published 169 titles. They are some of book collectors most elusive prizes. In the 1990's, many of the titles were reprinted, causing another big push of collecting. The press did a pair of cookbooks in the late thirties. Written by Louis de Gouy, whose book on ice cream we featured earlier, the two volumes featured game and fish.


In the book on game, de Gouy braises, roasts, bakes, fries, terrines and jugs a wide cornucopia of critters, big and small. There are squirrels and deer, muskrats and elk, and pheasants, snipe, grouse and quail, just to get the ball rolling. There three marinades for bear, a ton of sauces and enough drinks and punches to have the cook sauced. Here is a delightful recipe for partridge. Fresh out of partridge? I rather think some nice chicken thighs would work beautifully in this recipe.


Braised Partridge with Sour Cherries

First roast a cleaned, wiped partridge, or as many as required, seasoned inside and out with salt and pepper, for 15 minutes in a hot oven, basting generously with melted butter. Remove from the oven and turn the bird into a generously buttered baking dish. Add a half dozen red or white sour cherries (canned), 2 tablespoons of cherry juice, and 3 medium-sized mushrooms, cooked in butter. Adjust the cover as tightly as possible, bake in a moderately hot oven (375F) for 20 minutes. Serve in the baking dish.


Now that you have eaten, get out there and scour those used book shops. TOMORROW: FISH


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