Originally Published:
Jubilee Cook Book, 1887
Original Images:

Quail are very nice to stew until nearly done, then roast in the oven to a nice brown, basting frequently with melted butter and water. Serve on soft buttered toast.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

The following is all I know about cooking squirrels. First catch your squirrel. Skin him, etc. Parboil in a little water in a kettle, add salt, pepper, and enough butter to fry it brown. Then eat. If the animal is tough parboil a little more till he is tender.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Split down the back, dry well with a cloth, place on the broiler over a clean fire turning frequently. Allow them to cook slowly. It requires a little more than 30 minutes to cook nice and brown. When done place on a hot plate, season with salt and pepper. Lay bits of butter on the birds. Each bird should then be placed on buttered toast and served with tart jelly and bread sauce.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Dressing---One onion minced fine, 1 large sour apple cut in medium sized pieces, stale bread crumbs, with small cup of butter thoroughly mixed with bread crumbs, salt and pepper. Rub inside of fowl with lemon juice before adding dressing. Roast in quick oven until tender. If there is an excess of oil pour some off before making brown gravy. Serve with baked apples.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Lay them in salt and water for an hour or so after they are drawn. Make a dressing of bread crumbs, mashed potatoes, one onion chopped fine, a little summer savory, salt and pepper. Put the ducks into the dripping pan and cover with water. Let them boil 10 minutes, then turn off the water and add sufficient to baste with. When almost done dredge with flour, and lay on some pieces of butter to brown them. Make the gravy from the pan with the giblets cooked and chopped fine.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Singe off all small feathers, wash thoroughly, rub well with salt, ginger and a little pepper, inside and out. Prepare the following dressing: Take the livers, gizzards and hearts and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root, 1/2 an onion and a tomato. Put all this into your chopping bowl, soak some stale bread, squeeze out all the water and fry in spider of hot fat, throw this soaked bread into the bowl, add 1 or 2 eggs, salt, pepper and a speck of ginger. Mix all thoroughly, fill this in the ducks and sew up. Lay in the roasting pan with slices of onions, celery and tomatoes and specks of fat. Put this on top of fowl. Roast covered up tight and baste often. Roast 2 hours.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Soak in salt water 2 hours before cooking. Make a mashed
potato dressing seasoned with onion, butter, pepper and salt.
Fill the body of the goose, grease it all over well with butter
and dredge with flour. Place in a pan with a pint of water, baste
well and cook 2 hours. Serve with onion gravy and apple sauce.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Procure a nice five-pound roast; this will serve two dinners
and one luncheon. Wipe off with a damp cloth. Rub over with
butter and lard. Then cover the top and sides with a thick paste
of flour and water, an inch deep. Lay a coarse paper over all
and put in a dripping pan or roaster with one cup of hot water.
Keep the oven well heated. Baste every 15 minutes with butter
and water. Twenty minutes before serving remove the paste and
paper, and dredge with a spoon (tea) of salt, and some flour, and
baste with butter until brown. Pour in a pint of water and make
a thickened gravy as for roast beef. Add a pinch each of cloves,
nutmeg, mace; stir in 2 tablespoonfuls of currant jelly; strain,
send to table in hot dishes. Venison cools quickly, so be sure
plates are well heated.