Forcemeat for Hare. — \ lb. beef suet, 2 oz. raw ham or bacon, 1 teaspoon chopped parsley, 1 teaspoon mixed herbs. Add grated rind of half a lemon, five ounces bread-crumbs, pepper, and salt. Bind the mixture with the yolks of two eggs. Roast Hare.— Roast or bake in the usual way, stuff with forcemeat, and sew it up with soft cotton. Truss it with the 5 66 POULTRY. hind legs forward and the fore-legs back, and put a skewer down the mouth and one in each ear to keep the head in position. Put slices of fat bacon over its back to keep it moist, and baste with cream or milk✪ Roast Hare till it is nearly cooked, then dredge with flour and baste well with butter. It will take from an hour and a half to two hours to cook, according to its size. For the gravy pour off the fat, and pour into the dripping-pan some good brown gravy, thicken, boil, and serve in a tureen. Red currant jelly must be served with hare. Larks Broiled. — Pick and clean the larks, cut off their heads and legs, truss them firmly, rub them over with beaten egg, and strew bread-crumbs✪ Larks Broiled over them. Broil them over a clear fire, and serve them on fried toast. They take about ten minutes to broil. Larks Roasted. — Place the larks in a tin in the oven, dredge with flour and baste them with butter. When they have been cooking about ten minutes put a piece of toast✪ Larks Roasted under them. Partridges.— Pluck and draw the birds, and wipe them inside and out. Roast before a bright fire or in a brisk oven, basting well with butter. A little flour✪ Partridges must be dredged on the breasts before they are quite done. They will take from twenty- five to thirty-five minutes. A piece of toast should be put under the birds a few minutes before they are ready. They should be served at once when they are cooked. Bread sauce, gravy, and fried bread-crumbs must be served with them, and they should be laid on the toast on the dish. Pheasants. — Let the birds hang as long as possible and pro- ceed as for partridges. Allow from three quarters of an hour to an hour to cook them. Pigeons. — Tame pigeons taste better if cooked as soon as possible after they are killed. Wild pigeons should hang a few days before they are eaten. Pigeon Pie. — 3 pigeons, I lb. beefsteak, 3 hard-boiled eggs, a few slices of cooked ham or bacon✪ Pigeon Pie cut in strips. Cut the pigeons into four pieces and the beefsteak into very small strips. POULTRY. 6; Have ready on a plate 2 teaspoons each of pepper, salt, and flour. Dip each piece of pigeon and beefsteak into this mixture. Lay some pieces of pigeon at the bottom of the pie-dish and pack in little rolls of beefsteak round them, add a layer of slices of hard- boiled egg and a few little pieces of bacon or ham ; fill up to the top, making it higher in the middle, and having a layer of egg at the top and some pieces of fat bacon. Put the giblets of the birds and the heads skinned and the feet (reserving three feet to put in the hole at the top of the pie) into a saucepan with a little pepper, salt, mace, bacon rind, and water, and make into gravy. Pour some of this into the pie, and reserve some to add boiling through the hole at the top when the pie is baked. Cover the pie with pastry and brush over with yolk of egg, and bake at least two and a half hours, at first briskly and then slowly, to cook the meat, putting a greased paper over the crust.

AI-modernized reading of the original text

Forcemeat for Hare. — \ lb. beef suet, 2 oz. raw ham or bacon, 1 teaspoon chopped parsley, 1 teaspoon mixed herbs. Add grated rind of half a lemon, five ounces bread-crumbs, pepper, and salt. Bind the mixture with the yolks of two eggs. Roast Hare.— Roast or bake in the usual way, stuff with forcemeat, and sew it up with soft cotton. Truss it with the hind legs forward and the fore-legs back, and put a skewer down the mouth and one in each ear to keep the head in position. Put slices of fat bacon over its back to keep it moist, and baste with cream or milk till it is nearly cooked, then dredge with flour and baste well with butter. It will take from an hour and a half to two hours to cook, according to its size. For the gravy pour off the fat, and pour into the dripping-pan some good brown gravy, thicken, boil, and serve in a tureen. Red currant jelly must be served with hare. Larks Broiled. — Pick and clean the larks, cut off their heads and legs, truss them firmly, rub them over with beaten egg, and strew bread-crumbs over them. Broil them over a clear fire, and serve them on fried toast. They take about ten minutes to broil. Larks Roasted. — Place the larks in a tin in the oven, dredge with flour and baste them with butter. When they have been cooking about ten minutes put a piece of toast under them. Partridges.— Pluck and draw the birds, and wipe them inside and out. Roast before a bright fire or in a brisk oven, basting well with butter. A little flour must be dredged on the breasts before they are quite done. They will take from twenty- five to thirty-five minutes. A piece of toast should be put under the birds a few minutes before they are ready. They should be served at once when they are cooked. Bread sauce, gravy, and fried bread-crumbs must be served with them, and they should be laid on the toast on the dish. Pheasants. — Let the birds hang as long as possible and proceed as for partridges. Allow from three quarters of an hour to an hour to cook them. Pigeons. — Tame pigeons taste better if cooked as soon as possible after they are killed. Wild pigeons should hang a few days before they are eaten. Pigeon Pie. — 3 pigeons, I lb. beefsteak, 3 hard-boiled eggs, a few slices of cooked ham or bacon cut in strips. Cut the pigeons into four pieces and the beefsteak into very small strips. 6; Have ready on a plate 2 teaspoons each of pepper, salt, and flour. Dip each piece of pigeon and beefsteak into this mixture. Lay some pieces of pigeon at the bottom of the pie-dish and pack in little rolls of beefsteak round them, add a layer of slices of hardboiled egg and a few little pieces of bacon or ham ; fill up to the top, making it higher in the middle, and having a layer of egg at the top and some pieces of fat bacon. Put the giblets of the birds and the heads skinned and the feet (reserving three feet to put in the hole at the top of the pie) into a saucepan with a little pepper, salt, mace, bacon rind, and water, and make into gravy. Pour some of this into the pie, and reserve some to add boiling through the hole at the top when the pie is baked. Cover the pie with pastry and brush over with yolk of egg, and bake at least two and a half hours, at first briskly and then slowly, to cook the meat, putting a greased paper over the crust.

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