|
Classic
Cook Books
< last page | next page >
page 89
centre, and bake. The top can be ornamented with pastry leaves in a wreath about
the edge, with any fancy design placed in the centre across the slit.
--Rockaway Beach.
SNOW BIRDS.
One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a
yellow dish, and add two ounces of boiled salt pork and three raw potatoes cut
into slices; add a pint of oyster liquor, an ounce of butter; salt and pepper;
cover the dish with a crust and bake in a moderate oven.
SQUIRREL.
They are cooked similar to rabbits, are excellent when broiled or made into a
stew, and, in fact, are very good in all the different styles of cooking similar
to rabbit.
There are many species common to this country; among them the black, red, gray
and fox. Gophers and chipmunks may also be classed as another but smaller
variety.
ROAST HARE OR RABBIT.
A very close relationship exists between the hare and the rabbit, the chief
difference being in the smaller size and shorter legs and ears of the latter.
The manner of dressing and preparing each for the table is, therefore, pretty
nearly the same. To prepare them for roasting, first skin, wash well in cold
water and rinse thoroughly in lukewarm water. If a little musty from being
emptied before they were hung up, and afterward neglected, rub the insides with
vinegar and afterward remove all taint of the acid by a thorough washing in
lukewarm water. After being well wiped with a soft cloth put in a dressing as
usual, sew the animal up, truss it, and roast for a half or three-quarters of an
hour, until well-browned, basting it constantly with butter and dredging with
flour, just before taking up.
To make a gravy, after the rabbits are roasted, pour nearly all the fat out of
the pan, but do not pour the bottom or brown part of the drippings; put the pan
over the fire, stir into it a heaping tablespoonful of flour, and stir until the
flour browns. Then stir in a pint of boiling water. Season the gravy with salt
and pepper; let it boil for a moment. Send hot to the table in a tureen with the
hot rabbits. Serve with currant jelly.
FRICASSEE RABBIT.
Clean two young rabbits, cut into joints, and soak in salt and water half an
hour. Put into a sauce-pan with a pint of cold water, a bunch of sweet herbs,
< last page | next page >
Classic
Cook Books
|
