Cookery for busy lives and small incomes

Spring of Pork Roll it, and tie it securely with tape or string, or fasten it with skewers, and cook according to the directions given for bacon and hams. Boil carrots, turnips, and parsnips, and a peas pudding with it. POULTRY, RABBITS, ETC. To Boil a Fowl Draw and truss it, and put it into a saucepan of boiling water, and cook according to the directions given for boiling meat. A young chicken will take about half an hour ; a large fowl from an hour to an hour and a half. If two or three sliced onions are boiled with it, and a cupful of rice, the liquor will make a nice tasty broth. Put the fowl on a hot dish, and serve it with parsley sauce. Some boiled bacon is generally served with boiled fowl. Roast Fowl Roast the fowl before a clear fire, according to the directions for roasting meat ; it will take from half an hour to an hour, according to its age and size. Fried bacon is generally served with it, and bread sauce. If more convenient, it can be baked. Roast Turkey Draw it, and stuff it with veal stuffing, and truss it nicely into shape. Roast it before a clear fire, according to the directions for roasting meat. Make some gravy for it (see gravies). Serve boiled bacon, ham, pickled pork, or sausages with it. If more convenient, it may be baked. Roast Goose Draw the goose, and stuff with sage and onion stuffing. Truss it into shape and roast it, from POULTRY, RABBITS, ETC. one and a half to two hours. Make some nice gravy for it (see gravies). Serve apple sauce with it. If more convenient, it may be baked. In cider counties boiled cider is often used for gravy. Roast Duck Stuff it with sage and onion stuffing, and roast it nicely from three-quarters of an hour to an hour according to its size. Make a nice gravy for it (see gravies), and serve apple sauce with it. If more convenient, it may be baked. In cider counties boiled cider is often used as gravy. It is used in this way : the duck is cut up and laid on a dish, and then the cider, made boiling, is poured over it. Roast Rabbit Draw the rabbit, and truss it neatly into shape, fasten some pieces of bacon over the back, and roast it before a clear fire. It will take from three-quarters of an hour to an hour. Half an hour before it is cooked, remove the bacon and let the rabbit brown. Serve a nice gravy with it (see gravies). If more convenient, it may be baked. Roast Hare Cook according to preceding directions, but it will require longer time. If more convenient, it may be baked. Stewed Rabbit Required. — 1 rabbit, 3 or 4 onions, flour, pepper and salt, 1 lb. of pickled pork, if possible. Method. — Cut the rabbit into joints and well wash it. Cut the pork into slices, put them and the rabbit into a saucepan with the onions sliced from the top to the bottom, add pepper and salt, and cover with water. Simmer gently from half an hour to an hour and a half, according to the size or the rabbit. Thicken the gravy with flour, using one table- spoonful of flour to every pint of gravy. Stewed Rabbit and Potatoes Cook the rabbit as in foregoing recipe, adding 3 lbs. or more of sliced potatoes. No flour is required when potatoes are used. Rabbits and Rice Cook according to directions in foregoing recipes adding a cupful of rice instead of potatoes. Boiled Rabbit, Smothered in Onions