WILD BIRDS

BARBECUED WILD FOWL Emmua Mack — Anaham
Willy Gladstone - Bella Bella

Wild ducks, chicken, grouse and other small birds are
occasionally barbecued over an open fire using the following
method:

|. Pluck the large feathers, then singe the smaller feathers.
Scrape off the singed down and scorched skin with a sharp
knife. (Refer to steps 2 and 3 for Wild Duck Soup.)

2. Draw the bird and place small sticks inside the stomach
cavity to hold it open.

3. Barbecue the birds over the fire using the method given
for small wild animals, (page _ ).

SALTED DUCK Maggie Innes — Bella Bella.

Occasionally ducks are salted. The method of cleaning and
cutting the duck is the same as that given for canning ducks.
Place a layer of coarse salt in a barrel or similar container; add
a layer of duck pieces.and another layer of salt. Repeat this

process until the barrel is full. Cover and store in a cool dry place.

WILD DUCK SOUP —~— Grace Nelson, Rose Barton — Kincolith

Ducks and geese are prepared for soup as follows:
1. Pluck the bird, and save the feathers for pillows.

2. Singe the small feathers.on the head and body over an open
flame; hold the bird by its wing tips and turn it to singe
all the feathers.

3. With a knife cut off the oil sac on the underside at the base
of the tail, and scrape the bird to remove the singed
feathers and scorched skin.

4. Cut off the wing tips and feet at the joints; discard the
feet. Cut the skin and tendons of the body joints and
break to remove the legs and wings.

Cut across the breast at the base of the neck. Grasp the

breast at the cut edge; pull and separate it from the head,

neck and back section. The ribs witl break along the sides
leaving them attached to the breast bone and to the back
bone. Breaking the bird tn this manner is said to prevent
small bones in the soup

Draw the bird saving the gizzard, heart and liver. Cut the
gizzard to the centre; open it and remove the shells and
sand found inside.

Wash the birds and organs well.

Remove the meat from the breast and cut it into smaller
picces.

Sever the head and nvck from the back by cutting at the
base of the neck.

Cut the back across the middle, and cut the breast through
the centre of the breast bone.

The head, if tree of pellets, the bones, breast meat, heart,

liver, and gizzard are all used in the soup. The meat is
eaten from the bones when the soup ts served.

lf the birds are to be stored one or two days before they
are used, they should be plucked, singed and washed. The
oil sac should be removed. They should be drawn and hung
by the neck in a cool, dark place until needed.

To Prepare the Soup:

Combine in a large pot:

2 birds, cut us directed (giblets udded luter)
1-1/2 quarts cold water

2 tablespoons coarse salt

1/4 teaspoon pepper

Cook for one half-hour stirring occasionally.

oh