Pepper brought home a fun book from the Salvation Army today. It is “Favorite Recipes of Famous Outdoorsmen” published by the American Gas Machine Company in 1949. It seems to be a recipe book with ads for the various outdoor equipment that the company sells. The book is sorted by the “famous outdoorsmen” and here are a few from page 66 and 67 by Jimmy Stuber.
Jimmy Stuber is corresponding secretary of the Outdoor Writer’s Association of America, and special outdoor writer for the Dayton, Ohio “Daily News.” He is a big game hunter, fresh water and salt water fisherman, duck hunter and upland game hunter. He obtained the habitat moose group for the Ohio State Museum. Few men have had a more versatile experience with rod, gun, and dog than Stuber.
We have it on good authority the the four and twenty blackbirds baked in a pie were not blackbirds at all… they were English starlings – this dainty dish set before the King in nursery rhyme.
There’s a lot of good food going to waste when we don’t shoot and eat starlings with an all year around open season. And you don’t need champagne with starlings like you do with quail or canvasback. starlings and beer go together.
Broiled starlings on toast
Cut the breasts in half. Lay inner side down on butter-greased broiler. Tie strip of bacon about each breast with a thread. Broil to a golden brown. Rub with oil or butter. Sprinkle with salt and pepper and a bit of parsley. Serve on buttered toast.
Dress starlings same as you would quail. Cover with bacon strips. Sprinkle with salt and pepper. Add a slice of onion. Place in roasting pan. Roast to a light brown. Baste with drippings to which a touch of vegetable oil has been added. Green parsley and water cress make a suitable garnish. Serve with mushroom soup. A dash of red wine won’t hurt. Serve two starlings to a person. they go good with beer.
Sprinkle with salt and pepper and fry in butter lightly. Dust with flour and add three slices of onion, 1 bay leaf, add a half glass of wine and water to cover. Stew slowly. When tender, set aside in a warm dish and let the stew-broth simmer to thicken. Then strain and serve.