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Classic
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page 146
round it brown gravy made as follows: Put a lump of butter of the size of an
egg, in a sauce-pan with a little minced onion; cook until slightly brown, then
adding a small table-spoon of flour, stir well, and when quite brown, add a half
pint stock or water; let cook a few minutes, strain, and add to the chopped
giblets, previously stewed till tender.--Mrs. L. S. Williston.
REED BIRDS.
Roasting by suspending on the little wire which accompanies the roaster, is the
best method; turn and baste frequently, or wash and peel with as thin a paring
as possible large potatoes of equal size, cut a deep slice off one end of each,
and scoop out a part of the potato; drop a piece of butter into each bird,
pepper and salt, and put it in the hollows made in the potatoes; put on as
covers the pieces cut off, and clip the other end for them to stand on. Set in a
baking pan upright, with a little water to prevent burning, bake slowly, and
serve in the dish in which they were baked.
Or, boil in a crust like dumplings.
RABBITS.
Rabbits, which are in the best condition in midwinter, may be fricasseed like
chicken in white or brown sauce.
To make a pie, first stew till tender, and make like chicken-pie.
To roast, stuff with a dressing made of bread-crumbs, chopped salt pork, thyme,
onion, and pepper and salt, sew up, rub over with a little butter, or pin on it
a few slices of salt pork, add a little water in the pan, and baste often. Serve
with mashed potatoes and currant jelly.
SNIPE.
Snipe are best roasted with a piece of pork tied to the breast, or they may be
stuffed and baked.--Mrs. M. R.
FRIED WOODCOCK.
Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the
wing and tie it; tie a piece of bacon over it, and immerse in hot fat for two or
three minutes. Serve on toast.
Another favorite way is to split them through the back and broil, basting with
butter, and serving on toast. They may also be roasted whole before the fire for
fifteen or twenty minutes.
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