The economical cook book

Cut a rabbit in small pieces, put on. the fire in a pan with two ounces of butter, stir until brown ; then add a quarter of a pound of fat pork cut in strips, stir a few minutes, and add one tablespoonful of flour (mixed to a paste in cold water), half a pint of broth, one and a half gills of claret wine, a bunch of parsley and thyme, salt and pepper, and stew slowly until quite tender. * Fricasseed Babbit Joint the rabbit and cut in pieces, lay in cold water a few minutes, drain and put in a stew-pan with pepper and a quarter of a pound of pickled pork cut 'n strips, cover with cold water, 74 OOOKERT FROM EJTPESIENCJS. thoroughly dissolyed, then lay the turkey breast down in a deep pan or monld, poor the jelly around and over it and set in % eool place for twenty-four hours, turn it out on a large dish, breasi upwards, and garnish and serve. * Boast Chickens. Prepare the chickens by singeing, drawing and washing very clean in several waters, grate a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspoonful of sweet marjoram, and half a one of sweet basil, an onion chopped very fine, and a bunch of parsley the same ; melt three ounces of butter, and pour over, mix thoroughly, beat an egg and mix it well through, fill the chickens, truss them the same as turkey , season with pepper and salt, and dust with flour, lay them across a dripping-pan, with a little water around them, roast in a hot oven, allowing an hour and a half if large, and less time if very young; baste them frequently; for the gravy, put in a stew-pan, the ends of the neck, the gizzards and hearts, an onion cut in half, pepper and salt, and cover with cold water, simmer for three hours at least; put them on the fire as soon as the poultry is drawn, and let them cook all the time the fowls are preparing; when done, chop the gizzards and put them back; rub the livers to a paste with the yolk of a hard-boiled egg and 1 heaping tablespoon of flour, moistening with the fat part of the broth the giblets were cooked in, or a little from the dripping-pan ; stir to a smooth paste, and add it to the contents of the stew-pan ; give a boil up, and when the chickens are dished, pour all in the dripping-pan, stir round, boil up and serve ; put a few spoonsful over the fowls, the remainder in a gravy-boat. * Boiled Chickens. Prepare and fill them the same as boiled turkey, and serve in the same way. If there are oysters in the filling, serve with drawn butter made with a little of the broth, butter the size of an egg and a tablespoonful of chopped parsley, and the same of lour. If you omit the oysters in the filling, serve with oyster-sauce. Egg-sauce is also a nice accompaniment for boiled fowls FOVLTRY AND QAMK 75 ^ A Brown Fricassee of ChickeiL Singe, wash and draw the chickens, and carve them neatly into eleven pieces — the wings (2), the legs (4), the breast divided across the middle (2), the side-bones one, with the baok (2), and the neck and ribs (1) ; wash very clean and lay in the bottom of a frying-pan with a V3ry little water around them, having first seasoned them with pepper and salt; simmer slowly for a half an hour, turning them frequently, and keeping just enough water to them to prevent their burning ; when nearly tender enough, allow the water to boil away until the pan is almost dry; then add a quarter of a pound of butter, and brown them in this. When every piece is a nice brown, stir in a tablespoonfril of browned flour, mixed to a paste with cold milk ; if too thick, add a little more milk and a tablespoonful of chopped parsley ; boil up and serve.