The Blue Grass Cook Book

page 95

      ROASTED PHEASANT
Roast as you would a chicken, and serve hot.

      RABBIT ROASTED
Skin and dress the rabbit, cutting off the head and tail. Stuff with dressing of
bread-crumbs, salt and pepper. Put in pan with water, and bake as you would
chicken. Baste often with butter. Serve with apple-sauce and rice-cakes.

      ROASTED VENISON
Rub the meat well with salt and pepper and lay in a double baking-pan and add 1
quart of water. Let it cook till it is tender, about 2 1/2 or 3 hours. Make a
dressing of bread-crumbs, salt and pepper and put around the meat. Sprinkle
bread-crumbs thickly over the top with bits of butter and a little pepper. Baste
often and cook to a nice brown. Thicken the gravy with flour and serve in a
gravy boat. Serve with currant jelly.

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