The white ribbon cook book

Cut a rabbit in pieces, wash in cold water, a little salted. Prepare in a stewpan some flour 62 White Ribbon Cook Book. 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 a little color; then add 6 onions, peeled but not cut up. Serve all together in a deep dish. A German Dish — 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, salt and mace; flour, aud 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. Giblets (to Stew) — Salt and pepper, butter, 1 cup of cream, 1 teaspoonful of flour. Treat them as directed for giblet-pie (under the head "Pies"); 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. Pigeons — May be dressed in many ways. The flavor 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 force-meat balls may be fried and added, instead of putting a stuffing into them. If for a pie, let beefsteaks 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. Poultry and Game, 53 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. Turkey (to Roast) — The sinews of the legs should be drawn, whichever way it is dressed. The head should be twisted under the wing; and in drawing it take care not to tear the liver, nor let the gall touch it. Put a stuflSng of sausagemeat, or, if sausages are to be served in the dish, a bread stufl&ng. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs and a beaten egg to the stuffing of sausage-meat. Roast Turkey — Plain force-meat, 1 turkey, bacon, butter, salt, pork sausages, gravy. Pluck, singe, draw, wipe thoroughly and truss a fine turkey; stuff it with plain force-meat, pack it up in some thin slices of fat bacon, and over that a sheet of buttered paper; put in oven, basting frequently with butter. A quarter of an hour before it is done, remove the paper and slices of bacon. Sprinkle with salt just before serving. Garnish with pork sausages, and serve with a tureen of gravy. Time of roasting, 2 or 3 hours, according to size.