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Classic
Cook Books
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page 80
HARE OR RABBIT ROASTED
If the hares and rabbits are young, the ears will be tender. Clean the rabbits
and wash them through several waters. If to be roasted, they must be stuffed
with grated bread crumbs, suet or butter, a chopped onion, the liver of the
rabbit chopped, and a lemon peel grated. Moisten with eggs and a little claret.
Put this in the rabbit and sew it up; baste with butter, and cook for two hours.
Make the gravy with the drippings in the pan, a little cream or milk, and flour.
If the rabbits are old, they are good stewed slowly with sweet herbs, wine,
water, and chopped onions, and thickened with flour and butter.
CEDAR, OR CAROLINA RICE BIRDS
These are very small, but make a delicious pie by stewing them with butter and
sweet herbs, and baking them in a light paste, with plenty of gravy.
PARTRIDGE OR QUAILS
Are nice roasted or broiled, and served on toast. If baked they require constant
basting.
PIGEON PIE. VERY NICE
Take six pigeons, truss them, and stuff them with their own livers, a little
bacon, some butter, parsley, and rolled cracker or a small piece of bread; salt
to taste; cover the bottom of the baking dish with slices of veal or beef;
season with chopped parsley, mushrooms, pepper, salt, and butter. Place the
pigeons on this, and cover with a nice pie crust. When the pigeons are placed in
the pan, lay between each two pigeons the yolks of two hard-boiled eggs. Be sure
and have
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