és

Add:

3/4 cup rice

] medium carrot, chopped

3 medium potatoes, chopped

] cup cabbage, chopped

3 stalks celery, chopped

3 medium onions, sliced

livers, hearts, and gizzards, chopped

Simmer uniil the meat is tender when tested with a fork.

Add.

2 cups uncooked noodles or macaroni

Cook until the macaront is tender. To thicken the soup,

mix two tablespoons of flour in one-half cup of cold water; add
this mixiure to the soup slowly, stirring constantly.

CANNED DUCKS

Ducks taken in late spring are reported to be at their

tastiest when they have been fattened on “herring feeds’. They
are especially good for canning at this time and may be pre-
pared as follows:

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Pluck off the large feathers and singe the remaining down
over a campfire or gas stove.

Scrape off the singed feathers and outer layers of burned
skin with a knife.

Draw the fowl.

Cut up the fowl and use the legs, wings and breasts for
jarring. These pieces are broiled until tender before they
are placed in hot sterilized jars.

Fill quart jars to within one inch of the top. Approximately
two and one-half birds will be required for each jar.

The broth that formed when the duck was pre-cooked (step
4) should be added to the jars boiling hot, leaving one inch
head space.

Process in a pressure canner at 10 Ib. pressure for one hour
and fifteen minutes.

Serving: Canned ducks will make an excellent stew with

onions, carrots and potatoes. Boil in an open kettle for 20 min-
utes before serving.

FREEZING WILD BIRDS

Wild birds such as ducks, gecse and pheasant may be frozen

whole or cut-up. Never stuff birds before freezing.

:

A)

6.

Bleed the bird well, draw it and remove feathers. Wash the
inner and outer surfaces

Remove any excess fat as it May become rancid.

lf the bird has been freshly killed, allow it to cool thor-
oughly by placing it in the refrigerator or cold storage at
40°F for at least twelve hours. This helps to make the
meat more tender.

If desired, Cut in serving size pieces.

Wrap carefully in freezer bags or freezer wrap, allowing
enough for one meal in each package. Be sure to use
moisture-prool wrap and press out all of the air,

Wrap and treeze the giblets (heart, liver, gizzard) separately.

Freeze rapidly and store at O7F. Frozen birds can be stored
for three months. (See Freezing Fish for information on
home freezing.)

Serving: Allow approximately t-1/2 hours per pound in

thawing time. Cook as soon as thawed to prevent spoilage.
Never refreeze. Frozen fowl can be baked, roasted, barbecued,
or stewed from the frozen state.