POULTRY AND GAME
In selecting a chicken pick one with soft feet, smooth skin and soft cartilage at end of breastbone and with pin feathers. Fowl has rough, square feet, coarse skin, a rigid breastbone and long hairs. A young chicken is covered with pin feathers. Spring chicken is best for broiling; young, fat chickens for roasting. The comb of a good, healthy chicken or hen is a bright red.
Dressing and Cleaning Chickens: Pick off pin feathers, singe over gas stove or burning paper; cut the skin of neck near the head, push skin back and cut off head at base of neck; Cut skin around leg ½″ below the leg joint; break bone with a sharp rap and pull off foot. Cut just below breastbone to the tail and carefully draw out entrails; save the giblet, kidneys and heart; cut skin on under part of throat and remove crop and windpipe. Wash chicken well with cold water both inside and outside and drain and wipe well.
Trussing Chicken: Draw the wings and legs close against the body and fasten with string or skewers; draw the skin of neck to the back and fasten with string or a small wooden skewer.
Stuffing Chicken: Pack stuffing in until the bird looks plump; when cracker stuffing is used, allow for swelling. Sew openings with half a dozen stitches, leaving a long end to pull out when ready to serve.
Cutting up Chicken: Follow directions for cleaning and dressing. Cut skin and flesh at base of leg, between leg and side of body; disjoint leg. Separate upper part of leg, second joint, from the lower part of leg, drum sticks, as the leg is separated from the body; cut skin and flesh between wing and body; bend wing back and cut flesh and disjoint wing. Follow same directions for other side of chicken. Then begin 2″ below breastbone and cut along the ribs to collarbone; disjoint; divide the back along the middle line with a cleaver or heavy knife; then from the tip of the breastbone slice off the wishbone piece and divide the remaining breast.
The same directions hold good for the preparation of turkey and duck.
ROAST CHICKEN
Singe, dress, wash and wipe with a damp cloth a young chicken; stuff with poultry stuffing; tie wings and legs close to body; spread with melted fat, and sprinkle with salt and pepper; put in quick oven 15 min; add 1 c water; reduce heat and cook until done, allowing 15 min to a pound; baste often; adding hot water if necessary; serve with Giblet Gravy. A tough fowl can be cooked in the fireless cooker until tender; then stuff and brown in the oven.
Giblet Gravy: Pour off liquid from pan in which chicken is roasted; let this settle; remove 4 tbp of chicken fat and place back in pan; heat and add 4 tbp flour; when they have cooked and browned together, add a little at a time of 2 c broth in which giblets cooked; season with salt and pepper; chop giblets very fine and add to gravy.
ROAST CAPON
Follow directions for Roast Chicken. Stuff with Oyster Stuffing.
FRIED CHICKEN
Select young frying chickens weighing 2½ to 3 lb each; clean, singe and disjoint; sprinkle with salt and pepper and roll in flour; melt enough fat in a large iron frying pan to have it about 1″ deep; when hot place pieces of chicken in it; cover and fry slowly until a delicate brown, turning pieces occasionally; serve hot.
BROILED CHICKEN
Follow directions for cleaning chicken; cut along breastbone and bend 2 halves of chicken back; then cut backbone with heavy knife; sprinkle with salt and pepper and spread with butter; lay on broiler; cooking inside next to fire as long as possible without scorching; then turn and cook outside a golden brown; serve with butter.
BOILED CHICKEN
Follow directions for cleaning chicken. Place in a kettle of boiling water so as to half cover chicken; simmer gently for 3 hr; skim any scum which rises to the top; add ¼ c rice and 1 c milk to make it white; add salt ½ hr before it is done; reduce liquid to about 1 pt and add chopped parsley, celery and thyme and chopped hard-boiled eggs; this can be served with the chicken.
STEAMED CHICKEN
Follow directions for cleaning chicken. Rub salt, pepper and butter over chicken; place in steamer and cook 4 hr.
CHICKEN A LA QUEEN
3 tbp minute tapioca, ¼ tsp salt, ¹⁄₁₆ tsp paprika, 1 tbp chopped parsley, 1 pt hot chicken stock, ½ c cream, 1 c cooked chicken, diced, thin strips of pimento.
Cook in db 15 min, stirring frequently; tapioca, salt, paprika and parsley in hot stock and cream; add chicken and cook 5 min longer; serve on strips of thin toast; garnish with strips of pimento.
CHICKEN ASPIC
4 tbp gelatine, ½ c cold water, 1 pt celery, cut small, 1½ pt seasoned meat stock, 1 pt chicken, cut small.
Soak gelatine in cold water; heat stock to boiling point; add soaked gelatine; remove from fire and stir until all dissolved; strain; rinse mold in cold water; pour in enough gelatine mixture to fill mold ¼″ its depth; chill, and when set, arrange design, using hard-cooked eggs, pimento or green pepper; cover this with a little of gelatine mixture and chill again until design is set; mix celery and chicken and fill mold with this; pour remaining meat stock gelatine mixture over the whole; chill. This may be molded in individual molds or a large mold and served as a meat course, entree or salad.
N. E. FRIED CHICKEN
Clean carefully; draw and disjoint fowl; season well and roll each piece in flour; brown in hot fat in an iron frying pan; use part lard and part butter for fat and have very hot so pieces will brown quickly; when nicely browned, cover and heat very hot; then add 1 c boiling water; cover closely and place in moderate oven; simmer 1 hr. When ready to serve, remove chicken and make gravy from liquid; add a cup of rich milk, for variety, in place of boiling water.
AMERICAN CHOP SUEY
2 c cold chicken, 1 c cooked celery, 1½ c cooked rice, 1 tsp salt; ⅛ tsp pepper, 1 tbp fat, 2 tbp flour, 1½ c chicken stock.
Cut chicken and celery in thin strips before measuring; mix with rice, salt and pepper; melt fat; add flour and mix well; add stock slowly and bring to boiling point, stirring constantly; add chicken mixture and heat thoroughly. 1 c cooked mushrooms may be added.
AMERICAN PORK CHOP SUEY
Follow directions for American Chop Suey, using cooked pork instead of chicken.
CHICKEN EN CASSEROLE
1 small fowl or chicken, 1 c bread crumbs, ½ c cooked ham, 6 chestnuts, blanched, 2 egg yolks, ½ to 1 c milk, ½ c rice, uncooked, 1 pt water, nutmeg, thyme, marjoram, parsley, onion juice, 2 carrots, 2 onions, salt, flour.
Prepare the fowl for stuffing; detach legs and wings; bone the former and stuff them and the body of the fowl with stuffing made as follows: Chop the liver, ham and chestnuts: mix together with bread crumbs, milk and egg yolks; season to taste with nutmeg, parsley, thyme, marjoram, salt and a few drops of onion juice; roll fowl legs and wings in flour and brown in pan; place in casserole; add carrots, diced, onions sliced, rice and water; cover tightly; simmer chicken 1 hr in oven; fowl 2 hr.
CHICKEN A LA MARENGO
1 3-lb chicken, 6 mushrooms sliced, ½ c stewed tomatoes, 1 small onion minced, a few truffles, ½ c brown sauce, 1 tsp salt.
Clean and dress and cut the chicken in small joints; dry it carefully and fry to a good brown in olive oil or butter; place in a braiser with seasonings and vegetables; cover closely and simmer ½ hr; adding more water as it boils away; serve on a chaffing dish; garnish with croutons of puff paste and poached eggs.
CHICKEN PIE
Dress, clean and singe a fowl; put in a saucepan with boiling water to cover; add a sliced carrot, 1 stalk celery, 1 sprig parsley and 1 slice onion; bring to the boiling point; cover and simmer until fowl is tender, allowing about 30 min to the pound; when half done season with salt and pepper; remove skin of the fowl and cut meat from the bones, keeping it in large pieces; put in a baking dish; boil chicken stock down to 3 c; strain and skim off most of the fat; mix 4 tbp flour to a smooth paste with cold water and add to the stock; bring to the boiling point, stirring constantly, and add to the chicken, with ½ lb mushrooms sliced and sauteed in 2 tbp fat; cover with plain pastry; bake in a quick oven 15 min or until crust is brown.
CHICKEN TIMBALES
2 tbp butter, ¼ c stale bread crumbs, ⅔ c milk, 1 c chopped cooked chicken, ½ tbp chopped parsley, 2 eggs, salt, pepper.
Melt butter; add bread crumbs and milk and cook 5 min, stirring constantly; add chicken, parsley and eggs slightly beaten; season with salt and pepper; turn into buttered individual molds, having molds ⅔ full set in pan of hot water; cover with buttered paper and bake 20 min.
CHICKEN FRICASSEE
1 year old chicken, 1 tbp butter, 1 tsp lemon juice, ½ tsp celery salt, 2 tbp flour, 1 c cream, 1 egg, ¼ tsp pepper.
Dress, wash and cut up the chicken as directed; wipe each piece; sprinkle with salt and pepper; roll in flour; brown in butter; cover with boiling water and simmer 40 min; remove the meat; reduce the stock to 1 pt to be used for sauce.
For the sauce melt butter; add flour and seasonings; cook together; add the broth and lemon juice, a little at a time, and cook until smooth; add the scalded cream; pour this slowly over the egg well beaten, stir well; arrange the pieces of chicken on a hot platter in something like the order in which they grow; garnish with toast points and pour the hot sauce over all.
PEANUT STUFFING
3 c soft bread crumbs, ¾ c chopped peanuts, ½ tsp onion juice, 1 tsp salt, ⅛ tsp pepper, 1 tbp chopped parsley, 2 tbp fat, ½ c stock or water.
Mix bread crumbs and peanuts; add onion juice, salt, pepper and parsley; moisten with fat melted in hot stock or water; mix thoroughly.
CHESTNUT STUFFING
3 c soft bread crumbs, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, ¼ c hot milk, 2 c boiled French chestnuts.
Mix bread crumbs, salt and pepper; moisten with fat melted in the hot milk; chop the chestnuts rather fine and add to the bread crumb mixture; mix thoroughly.
OYSTER STUFFING
3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, few drops onion juice, 1 tbp chopped parsley, 25 oysters (1 pt), 2 tbp fat, ¼ c oyster juice.
Mix crumbs, salt, pepper, onion juice and parsley; clean oysters; removing particles of shell, and add to the crumbs; moisten with fat melted in hot oyster juice; mix thoroughly.
CELERY AND OLIVE STUFFING
3 c soft bread crumbs, 1 c chopped celery, ½ c chopped olives, 1 tsp salt, ¼ tsp pepper, ⅛ tsp paprika, few drops of onion juice, 3 tbp fat, ½ c hot water.
Mix bread crumbs, celery, olives and seasonings; moisten with fat melted in hot water; mix thoroughly. Very good for roast duck.
POTATO STUFFING
2 c hot mashed potatoes, 1¼ c bread crumbs, 1 chopped onion, 1 egg, 3 tbp fat, 1½ tsp salt, 1 tsp sage.
CHOP SUEY
Remove the breast meat from an uncooked chicken and cut in strips 1″ long; melt 1 tbp butter; add meat, and cook 2 min; then add ¾ c celery, cut in thin slices crosswise, 1 onion, peeled and sliced, and 6 mushroom caps cut in slices; cook 5 min and add 1 c chicken stock, ½ tsp sugar, 2 tsp sauce, ½ green pepper (from which seeds have been removed); cut in thin strips, and 1 tsp cornstarch, diluted with 2 tbp cold water; bring to the boiling point and let simmer 3 min.
CHICKEN POT PIE
4 lb roasting chicken, 6 medium-sized potatoes, 1 tsp salt, dumplings, 2 tbp fat, 2 tbp flour, ⅛ tsp pepper.
Clean, singe, wash and disjoint chicken; put in a saucepan; add enough hot water to cover and bring to the boiling point; cover and cook slowly until chicken is about tender; add potatoes, salt and pepper and cook until potatoes are soft, about 20 min; place dumplings on top of the chicken and potatoes; cover tightly and cook 10 min longer until dumplings are light; remove chicken, potato and dumplings to a hot platter; melt fat; mix with the flour to a smooth paste; add to the stock and bring to the boiling point; serve with the chicken.
CHICKEN A LA KING
1½ tbp chicken fat or butter, 1¾ tbp flour, ½ c hot chicken stock, ½ c scalded milk, ¼ c scalded cream, ½ tsp salt, 2 tbp butter, 1 c cold broiled fowl, cut in strips, ½ c sauteed sliced mushroom caps, ¼ c canned pimientos, cut in strips, yolk 1 egg.
Melt fat; add flour and stir until well blended; then pour on gradually, while stirring constantly, stock, milk and cream; bring to the boiling point and add salt, butter bit by bit, fowl, mushroom caps and pimientos; again bring to the boiling point and add egg yolk, slightly beaten; saute the mushroom caps in butter 5 min.
GIBLETS
Do not use giblets from old fowls. A healthy liver has a light color and uniform texture; remove membranes, arteries and clotted blood around the heart; separate gall bladder from liver, taking great care that bladder is not broken; cut fat and membranes from gizzard; make an incision through thick muscle of gizzard, being careful not to cut membrane of bag inside; peel muscle off, and cook until tender; placing them in cold water and heating to boiling point; the stock is to be used for gravy. The giblets may be minced fine and added to gravy.
Smooth legs of a fowl less than a year old may be used; scald and skin; place in cold salted water and cook slowly. 3 pairs of chicken feet will make a pint of jelly as fine and just as nutritious as calf’s feet jelly.
POULTRY STUFFING
1 small onion, 3 tbp fat, 3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, 1 tsp poultry seasoning.
Slice onion and fry in fat until a delicate brown; add bread crumbs, salt, pepper and poultry seasoning and mix well.
CRACKER STUFFING
2 c cracker crumbs, 2 c soft bread crumbs, 1 c butter, salt, pepper, poultry seasoning, 2 c scalded milk, 2 eggs.
Follow directions for Bread Stuffing; adding eggs slightly beaten.
CHICKEN CROQUETTES
Stir 1 pt fine chopped chicken into 1¼ c of sauce, made of ⅓ c of flour, 3 tbp butter, 1 c chicken stock, ¼ c cream; season with a few drops of onion extract, 1 tsp lemon juice, ½ tsp celery salt and pepper; when thoroughly chilled, form into cylindrical shapes; roll in egg and bread crumbs and fry in deep fat; serve surrounded with cooked peas and figures stamped from cooked slices of carrot seasoned with salt, paprika and butter.
CHICKEN WITH RICE
An old fowl may be used. Clean and cut into pieces as for frying and roll in seasoned flour or meal. In a frying pan put a small amount of fat; add a sliced onion and a chopped green pepper, and cook until tender; brown the chicken quickly in the seasoned fat; add 2 c hot water and 1½ c cooked rice; cover closely and cook slowly until the chicken is tender; adding more water if necessary.
CREAMED CHICKEN
To 1½ c white sauce add 2 c diced cooked chicken; heat thoroughly; season with salt, paprika and chopped parsley, and serve on toast or in pastry or mashed potato cases. A chopped hard-boiled egg may be used for garnishing.
CHICKEN GRAVY
Pour off liquid in pan in which chicken has been roasted; from liquid skim off 4 tbp fat; return fat to pan, and brown with 4 tbp flour; add 2 c stock in which giblets, neck and tips of wings have been cooked; cook 5 min; season with salt and pepper, then strain. The remaining fat may be used in place of butter for frying potatoes, or for basting when roasting another chicken.
For Giblet Gravy: Add to the above giblets (heart, liver and gizzard) finely chopped.
CHICKEN-CORN PUDDING
3 lb chicken, 1 qt green corn, cut fine, 3 eggs, 1 pt sweet milk, 1 tsp salt, ¼ tsp pepper, few grains cayenne.
Clean, dress and cut the chicken in small pieces; simmer in a covered kettle until it begins to grow tender; remove to a buttered baking dish; seasoning well with salt and pepper; combine the corn, scalded milk, seasoning and beaten egg; pour this mixture over the chicken; cover the top with fine buttered bread crumbs and bake in a moderate oven for 25 min or until set and a delicate brown; reduce the stock in which the chicken was cooked 1 pt; make a gravy and serve with the pudding.
CHICKEN CAKES
1 c chopped, cold, cooked chicken, or turkey, 1 tbp cream, 1 egg, slightly beaten, ¼ tsp salt. Few grains pepper.
Mix ingredients in order given, shape in small, flat cakes, dip in egg and crumbs, and saute in butter until well browned on both sides. Remove to hot platter and pour around one cup white sauce, to which has been added (just before serving time) ⅓ cup celery cut in small pieces.
CREAMED CHICKEN
2 c cold cooked chicken, cut in dice, 2 c white sauce, ⅛ tsp celery salt.
Heat chicken dice in sauce, to which celery salt has been added. Let stand in double boiler 30 min.
CHICKEN WITH MUSHROOMS
Add to creamed chicken ¼ c sauteed sliced mushroom caps.
CHICKEN WITH POTATO
Serve creamed chicken in potato border.
JELLIED CHICKEN
Dress, clean, and cut up a 4-pound fowl. Put in a stewpan with 2 slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add ½ tbp salt. Remove chicken; reduce stock to ¾ c, strain, and skim off fat. Decorate bottom of a mould with parsley and slices of hard-boiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under heavy weight. Keep in a cold place until firm. In summer it is necessary to add 1 tsp dissolved granulated gelatine to stock.
CHICKEN SOUFFLE
2 c cold chicken chopped fine, 2 c scalded milk, 2 tbp butter, 2 tbp flour, 1 tsp chopped parsley, ½ c bread crumbs, 1 tsp salt, few grains cayenne, 4 eggs.
Melt butter, add flour and seasonings, cook; add gradually the milk, cooking to a smooth cream, add to this the parsley, bread crumbs and the chicken. Combine with beaten yolks; lastly fold in the whites beaten stiff. Turn into a buttered baking dish, bake in a slow oven 35 min.
ROAST TURKEY
Dress, clean, stuff, and truss a 10-lb turkey, same as a chicken; place on its side on rack in pan, spread breast, legs, and wings with ⅓ c fat; sprinkle with salt and pepper and a little flour; dredge bottom of pan with flour; place in hot oven; when flour on turkey begins to brown, reduce heat; baste every 20 min until turkey is cooked; this will require about 3 hr. Use ½ c fat melted in ½ c boiling water for basting; pour water in pan during cooking as needed to prevent flour from burning; turn turkey frequently so it will brown evenly. Cover with buttered paper to prevent burning. Garnish with parsley, watercress, or celery tips. Use double the quantity of stuffing given in recipe.
BRAISED TURKEY
Prepare as for roasting, brown lightly in frying pan or quick oven, remove to braising pan with onions and sweet herbs or vegetables. Cover and cook slowly for 4 hr or until tender.
GRAVY
Pour off liquid in pan in which turkey has been roasted. From liquid skim off 6 tbp fat; return fat to pan and brown with 6 tbp flour; pour on gradually 3 c stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook 5 min, season with salt and pepper; strain. For giblet gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.
CHESTNUT GRAVY
To 2 c thin turkey gravy add ¾ c cooked and mashed chestnuts.
TO CARVE TURKEY
Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork across breastbone, hold firmly in left hand, and with carving knife in right hand cut through skin between leg and body, close to body. With knife pull back leg and disjoint from body. Then cut off wing. Remove leg and wing from other side. Separate second joints from drum-sticks, and divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of backbone may be found two small, oyster-shaped pieces of dark meat, which are dainty tidbits. Chicken and fowl are carved in the same way. For a small family carve but one side of a turkey, that remainder may be left in better condition for second serving.
ROAST DUCK
Dress, singe, wash and wipe duck same as a chicken. Stuff with dressing; tie wings and legs close to body; spread with melted fat and sprinkle with salt, pepper and a flour; put in a hot oven for 15 min; then add 1 c water; reduce heat and cook until done. This will take 20 min for every pound. Baste often, adding hot water if necessary; serve with stewed prunes, apricots or apple sauce. The prunes or apricots can be cooked in the pan with the duck.
ROAST GOOSE
Singe, remove pin feathers, and scrub a goose in hot soap suds, then remove the insides and rinse well in clear cold water. Wipe dry the inside and out, stuff, truss, sprinkle with salt and pepper, and roast in a hot oven for 2 hours. For the 1st hr of roasting the breast should be covered with buttered paper. Baste every 15 min. When done place on a hot platter and remove skewers and strings. Garnish with browned apples and watercress.
Stuffing: Chop an onion fine, blanch and drain, fry with a little butter, mix it with 2 c well seasoned mashed potatoes, 1 c bread crumbs, adding sage if liked.
Browned Apples: Pare 6 small sour apples and brown in butter and sugar, 1 tbp of each. Stew in broth enough to barely cover. Remove apples as soon as tender; boil the broth to a glaze and roll the apples in it.
STEWED DUCK
Singe, draw, and cut into 8 pieces each, 2 spring ducks. Season with pepper and salt and fry to a light brown on both sides in butter. Add a sliced onion and 4 oz raw, lean ham cut in dice. As soon as these have browned a little dredge with 1½ oz flour and fry again till the flour is brown, then add 1½ pt beef broth, a gill of port wine, a bunch of parsley and sweet herbs to taste, cover closely and cook ¾ hr. Remove the herbs, skim off all the fat and serve in a potato border.
SALMI OF DUCKS (English)
Stew the giblets of 1 or more ducks in veal gravy till they are tender, seasoning them highly with cayenne, shallots, pepper and salt. Cut the roast duck into large dice and lay in the stewpan with the gravy, simmer till hot through, then squeeze a bitter orange into the gravy, strain it over the pieces of duck neatly arranged on bread croutons and send to table smoking hot.
PIGEON PIE
Dress, clean, and truss 6 pigeons and saute in salt pork fat until entire surface is seared, turning frequently. Put in a kettle, nearly cover with boiling water, and add ½ tsp peppercorns, 1 onion, stuck with 8 cloves, 8 slices carrot, 2 sprigs parsley, and 2 stalks celery, and let simmer 5 hr. Remove pigeons, strain liquor, and thicken with 4 tbp butter melted and cooked with 3 tbp flour. Reheat pigeons in sauce, arrange in a pastry case, and cover with a pastry top.
SQUABS EN CASSEROLE
Dress, clean, and truss 3 jumbo squabs. Put in casserole, brush over with melted butter, cover, and bake 10 min. Add ½ c chicken stock, again cover, and cook until squabs are tender. Add 1 c boiled potato balls, 1 bunch cooked asparagus, and 5 Bermuda onions, peeled, cut in ¼″ slices, broiled over a clear fire, and then brushed over with melted butter and sprinkled with salt.
ROAST PIGEONS
Prepare exactly according to the directions for roast chicken, but unless they are surely young and fat they are much better to be steamed for 30 to 40 min before putting them into the oven. Use a generous measure of butter as the meat is rather dry.
BROILED SQUAB
The birds should be full grown but not yet out of the nest, or not more than a day or two. Singe, draw, split down the back. Crack the large bones, flatten with a heavy cleaver. Season with salt and pepper and broil slowly. Serve on dry toast with hot Maitre d’ Hotel butter poured over. Garnish with watercress.
ROAST RABBIT
Wash the rabbit well with soda water. Lay in salted water for an hr. Stuff with onion, celery, or chestnut dressing and sew up. In a baking dish place the following:
1 onion, a few cloves, 1 bay leaf, 1 carrot (diced), whole pepper corns.
Rub the rabbit with salt and pepper and place in pan, putting fat here and there over the rabbit. Sift a little flour over the top and pour a cup of stock or hot water into the pan. Cover tightly and roast, basting frequently. When ready to serve, place on hot platter and garnish with slices of lemon and cranberry or current jelly.
SPICED RABBIT
Wash rabbit in soda water. Disjoint hind legs; cut off the saddle, remove the fore quarters. This makes 9 pieces in all. Lay in salt water about an hr. Place rabbit in dish and cover with weak vinegar. Allow to remain overnight. Remove from pickle, salt each piece slightly, and arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen pepper corns, a stalk or some leaves of celery, some parsley, a c of stock, and some of the vinegar in which the meat was soaked. Cover and bake until tender in a moderate oven. Remove to hot dish. Make gravy from the stock in the pan, using drippings and enough browned flour to thicken. Be sure it is well seasoned and pour over the rabbit.
BROILED RABBIT
Skin, singe and wipe the rabbit. Prepare for the broiler like chicken and cook over charcoal embers till done. Season with salt and pepper just before it is finished and pour over melted butter mixed with 2 tbp vinegar and 1 of made mustard. Serve with Ravigote sauce.
ROAST HARE
Skin and wipe the hare, stuff and sew up carefully. Truss the forelegs back and the hind legs forward, and put in baking pan; fasten thin slices of bacon over the shoulders and back, put into a quick oven and bake 1½ hr, basting every 10 min with ¼ c butter in ½ c of boiling water. Turn the hare several times when baking. When half done dredge with flour and baste once more. Remove to a hot platter and garnish with slices of lemon and watercress.
Stuffing: Make a moist stuffing as for chicken, using the water in which the giblets were boiled and working in the minced giblet meat.
SQUIRRELS
The large gray and fox squirrels are the best for eating and may be prepared cooked in any way suitable for rabbits.
SQUIRREL POT-PIE
Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a little good dripping, and place in a stew pan. Add 1 qt boiling water, ¼ lemon sliced very thin, a tsp of salt, a small glass of sherry and 1 minced onion fried brown in a tbp of butter. Cover all closely and stew for an hr. Make a delicate biscuit crust, cut in rounds and lay them on the top of the squirrel, let them boil, covered closely, for 15 min; pile the squirrel in the center of a hot platter, arrange dumplings along it. Thicken the gravy with 1 tbp flour browned in 1 tbp of butter and pour gravy over meat.
ROAST VENISON
Roast venison is best to be thoroughly larded, ½ lb. pork to a leg or saddle weighing 8 to 10 lb. Cut the flanks from a saddle, and trim the haunch to good shape. Roast according to general directions, basting at the end of the first 5 min and every 15 min after. It is very nice to use claret instead of the dripping of the pan. An hour and a quarter will cook it very rare; for most people an hour and three-quarters will be none too much. Make a good gravy from the drippings in the pan, adding stock made from the bits trimmed away before roasting. Currant jelly is usually served with it.