Twentieth century home cook book

Prepare as for roasting them ; cut strips of salt pork an inch long and half an inch wide, roll the strips in pepper, placing a strip in the body of each bird, also a piece of bread of the same size ; then fill the bodies with bits of sour apples: lay the pigeons in a stewpan, breast down, dredge with flour, pour in just water enough to cover them ; season with salt and pepper, stew over a moderate fire one hour ; serve with the graw around them in a dish. FRIED RABBIT. Clean and wash well ; let it boil a few minutes ; when cold cut it into joints, dip into beaten egg, then roll in cracker crumbs, season with salt and pepper ; fry in butter and lard mixed until a nice brown. Remove the pieces of rabbit, thicken the gravy with little flour, pour in a cup of milk or cream, let it come to a boil and pour over the rabbits. Serve hot with onion sauce. Garnish with sliced lemon. STEWED RABBIT. Skin and clean nicely ; cut into pieces ; put a generous piece of butter into a stewpan and brown the rabbit nicely ; remove the meat, add one pint of boiling water to the butter, one tablespoonful of flour stirred to a paste in cold water, salt to taste, and a little grated onion ; let it boil up and then put in the meat ; stew slowly till tender. Serve hot. ROAST RABBIT. After the rabbit has been thoroughly washed put it in salted water for an hour or more ; stuff with bread crumbs and sausage meat, season well with salt and pepper, and a well-beaten egg ; stuff and sew up ; then put in the roasting pan one onion, one carrot cut up, a few cloves, whole pepper corns, and a bay leaf. Rub well with salt and pepper, and lay upon the dressing, putting bits of butter here and there over the rabbit. Sift little flour over the top, pouring in a little hot water. Coyer closely and roast, basting very often. When done, place on a hot platter and garnish with slices of lemon and wine. A CURRY OF HARE OR RABBIT. To three pounds of dressed hare, half a cupful of butter, two large onions, one tablespoonful of curry powder, cayenne pepper, salt, one cupful of wine. Put the butter and the hare (which has been cut in small pieces) on the fire, stir until brown ; add to it a teaspoonful of flour, the onions, chopped fine, curry powder, salt, cayenne, a bay leaf, and the wine ; stir well, cover, and let the whole simmer for about an hour. To be eaten with boiled rice. , — Mrs. Granlees. BROILED RABBIT OR SQUIRREL. Clean well, and put in salted water for at least one hour — then wipe dry. Have a hot fire, heat your gridiron, have the rabbit wiped very dry and broil, turning often. When done, place on a platter with melted butter; season with salt and pepper, and garnish with slices of lemon. Serve when first cooked. PRAIRIE CHICKEN. Clean and wash thoroughly in water with a little soda thrown in it, then rinse in clear water several times, wipe dry and fill with a good dressing ; tie the legs and wings down with a cord, and stew ; cover closely and use plenty of butter; cook until tender, and then place in a pan, with butter, and brown. Serve with a tart jelly. DUCKS — CAN VAS-BACK — ROASTED. Having trussed the ducks put into each a thick piece of soft bread that has been soaked in port wine. Place over a quick fire and roast from threequarters to an hour. Before sending to the table squeeze over each the juice of a lemon or orange, and serve them up very hot with their own gravy about them. Eat them with currant jelly Have ready, also, a gravy made by stewing slowly in a saucepan the giblets of the ducks in butter rolled in flour and as little water as possible. Serve up this additional gravy in a boat. TO STEW CANVAS-BACK DUCKS.