POTTED PIGEONS OR BIRDS.
Pick, soak, and boil the birds with the same care as for roasting.
Make a crust as for chicken pie; lay the birds in whole, and season
with pepper, salt, bits of butter, and a little sweet marjoram; flour
them thickly; then strain the water in which they were boiled, and
fill up the vessel two-thirds full with it; cover with the crust; cut
hole in the center. Bake one hour and a half.
PIGEONS AND PARTRIDGES.
These may be boiled or roasted the same as chickens, only cover the
breasts with thin slices of bacon; when nearly done, remove the bacon,
dredge with flour, and baste with butter. They will cook in half an
hour.
RABBITS. MRS. ECKHART.
Rabbits, which are best in mid-winter, may be fricasseed, like
chicken, in white or brown sauce. Rabbit pie is made like chicken
pie. To roast a rabbit, stuff with a dressing made of bread crumbs,
chopped salt pork, thyme, onion, pepper and salt; sew up; rub over
with a little butter, or pin on a few slices of salt pork; add a
little water, and baste often. Rabbits may be fried as you would
steak, and served with a sour sauce made like a brown flour gravy,
with half a cup of vinegar added; pour over the fried rabbit, and
serve it with mashed potatoes.
MEATS.
"What say you to a piece of beef and mustard?"
--SHAKESPEARE.
ACCOMPANIMENTS. MRS.
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