The Ideal cook book

Prepare the birds as you would grouse, but cover the ham or pork with a sheet of paper, having secured the meat with pack thread. Stitch the papers on, and keep well basted with butter and water. Roast three quarters of an hour. Remove papers from meat before dishing, and brown quickly. This is a favorite way of cooking quails. : 109. Rabbit Pie—Ingredients—2 rabbits, 1 lb. of fat pork, 4 eggs, - pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste. Cut a pair of rabbits into ten pieces, soak in salt and water half an hour and simmer, until half done, in enough water to cover them. Cut a quarter of a pound of pork into slices, and boil four eggs hard. Lay some pieces of pork in the bottom of the dish, the next a layer of rabbit. Upon this. spread slices of boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat. Proceed in this manner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the-middle and bake for one hour. Cover with paper if it should bake too fast. 110. Rabbit (Stewed)—Ingredients—1 rabbit, salted water, dripping or butter, flour, 6 onions, % pt. water. Cut a rabbit in pieces, wash it in cold water, a little salted. Prepare in a stewpan some flour, and clarified dripping or butter; stir it until it browns. Then put in the pieces of rabbit and keep stirring and turning, until they are tinged with POULTRY AND GAME a little color ; then add six onions, peeled, but not cut up, and half a pint of water. Serve all together in a deep dish. 111. A German Dish—Ingredients—A tender fowl, salt, pepper, mace, flour, yolk of 1 egg, hot lard, liver, gizzard, parsley. Quarter a tender fowl, season the pieces with pepper and salt and mace; flour, and then dip them in the beaten up yolk of an egg; fry a golden color in hot lard; dish them, garnished with the liver and gizzard fried separately, and with fried parsley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. 112. Giblets (to Stew)—Ingredients—Salt and pepper, butter, I cup of cream, 1 teaspoonful of flour. Do them as directed for giblet-pie (under the head pigs) ; season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream, and a piece of butter rubbed in a teaspoonful of flour. 113. Pigeons. May be dressed in so many ways, that they are very useful. The good flavor of them depends very much on their being cropped and‘drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and forcemeat balls may be fried and added, instead of putting a stuffing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual. 114. Pigeons (to Boil). After cleaning, split the backs, pepper and season them, and broil them nicely ; pour over them either stewed or pickled mushrooms in melted butter, and serve as hot as possible. 115. Pigeons Roast. Should be stuffed with parsley, either cut or whole; and seasoned within. Serve with parsley and butter. Peas or asparagus should be dressed to eat with them. 116. To Prepare and Truss Turkey for Roasting. Prepare the bird in the same manner as fowl, and commence to draw the sinews. Break the leg bones close to the feet, 48 Tur Domrnton Cook Book.