Put two young squirrels into a pot with two ounces
of butter, one or two ounces of ham, some salt and
pepper, and just water enough to cover them. Let
them stew slowly until tender ; take them up, and
pour half a teacup of cream and a beaten yolk of
egg✪ Fricassee of Squirrels into the gravy, and when it has boiled five min-
78
BROILED PARTRIDGES.
utes, pour over the squirrels in the dish. — Arthur's
Home Magazine. {By per.)
Broiled Partridges.
“Time, fifteen to twenty minutes. Partridges,
gravy, butter, pepper, salt, cayenne.
“Thoroughly pick and draw the partridges, divide
each through the back and breast, and wipe the
insides. Season them highly with pepper, salt, and
a very little cayenne, and place them over a clear
bright fire to broil. When done, rub a piece of fresh
butter over them, and serve them up hot with brown
gravy✪ Broiled Partridges.”
Fillet of Grouse.
Remove the breast, and separate into four or six
pieces. Disjoint and cook the remainder in boiling
salted water to cover, till tender ; then remove all
the meat, and chop it fine. Thicken the broth (which
should be reduced to half a cup), season, and moisten
the meat. Spread the minced meat on squares of
toast; put a layer of currant-jelly on each. Rub
the fillets with butter✪ Fillet of Grouse, and broil them carefully ; sea-
son with salt, pepper, and butter, and lay them on
the jelly. — The Peerless Cook-Book: Mrs. D. A.
Lincoln. {By per)
Woodcock Pie.
Have a good puff-paste made, and with this line
the sides of your baking-dish. Then have cut a thin
slice of veal ; lay this on the bottom of the dish, and
season it with salt, pepper, and a little mace, laying
upon the top of it a thin slice of ham. (The ham, as
TO TOAST WILD DUCKS.
79
well as the veal, should have no fat about it.) Now
take a couple of brace of woodcock that have been
carefully plucked, and, without drawing, season them
with pepper, salt, and mace. Have some bacon cut
into thin slices, wrap these round the birds, and lay
them on the ham as closely together as possible, fill-
ing up the spaces around them with hard-boiled eggs
cut in small pieces. Have ready made some very
strong beef-gravy ; pour a pint of it over the birds,
lay over the whole a covering of the puff -paste, brush
it over with egg✪ Woodcock Pie, and bake for three-quarters of an
hour in a well-heated oven. This pie is intended to
be eaten cold. — The Caterer. (By per.)
To roast Wild Ducks.
Clean and prepare them as poultry. Crumb the
inside of a small loaf of baker’s bread, to which add
three ounces of butter, one large onion chopped fine,
with pepper and salt to taste. Mix all well together.
Season the ducks, both inside and out, with pepper,
salt, and a little sage rubbed fine ; then fill them with
the dressing, and skewer tightly. Place them in the
pan, back upward ; dredge a little flour over, and a
tablespoonful in the pan, with water sufficient to make
gravy✪ To Roast Wild Ducks. When a nice brown, turn them over ; baste
frequently. Serve with currant -jelly. — Arthur's
Home Magazine. (By per)
CHAPTER VIII.
OMELETS, EGGS, AND CHEESE.
OMELETS, EGGS, AND CHEESE.
Francis. What can you give us for luncheon ?
Manette. Whatever you are pleased to choose ; but, unluckily,
we have neither beef, veal, nor mutton in the house.
Sergeant Austerlitz. Well, well, we are not particular; you
have only to twist the neck of one of your fine fat barn-door fowls,
and clap it on the gridiron.
Page 32 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put two young squirrels into a pot with two ounces of butter, one or two ounces of ham, some salt and pepper, and just water enough to cover them. Let them stew slowly until tender ; take them up, and pour half a teacup of cream and a beaten yolk of egg into the gravy, and when it has boiled five min-
BROILED PARTRIDGES.
utes, pour over the squirrels in the dish. — Arthur's Home Magazine. {By per.)
Broiled Partridges.
“Time, fifteen to twenty minutes. Partridges, gravy, butter, pepper, salt, cayenne.
“Thoroughly pick and draw the partridges, divide each through the back and breast, and wipe the insides. Season them highly with pepper, salt, and a very little cayenne, and place them over a clear bright fire to broil. When done, rub a piece of fresh butter over them, and serve them up hot with brown gravy.”
Fillet of Grouse.
Remove the breast, and separate into four or six pieces. Disjoint and cook the remainder in boiling salted water to cover, till tender ; then remove all the meat, and chop it fine. Thicken the broth (which should be reduced to half a cup), season, and moisten the meat. Spread the minced meat on squares of toast; put a layer of currant-jelly on each. Rub the fillets with butter, and broil them carefully ; season with salt, pepper, and butter, and lay them on the jelly. — The Peerless Cook-Book: Mrs. D. A. Lincoln. {(By per)
Woodcock Pie.
Have a good puff-paste made, and with this line the sides of your baking-dish. Then have cut a thin slice of veal ; lay this on the bottom of the dish, and season it with salt, pepper, and a little mace, laying upon the top of it a thin slice of ham. (The ham, as
TO TOAST WILD DUCKS.
well as the veal, should have no fat about it.) Now take a couple of brace of woodcock that have been carefully plucked, and, without drawing, season them with pepper, salt, and mace. Have some bacon cut into thin slices, wrap these round the birds, and lay them on the ham as closely together as possible, filling up the spaces around them with hard-boiled eggs cut in small pieces. Have ready made some very strong beef-gravy ; pour a pint of it over the birds, lay over the whole a covering of the puff -paste, brush it over with egg, and bake for three-quarters of an hour in a well-heated oven. This pie is intended to be eaten cold. — The Caterer. (By per.)
To roast Wild Ducks.
Clean and prepare them as poultry. Crumb the inside of a small loaf of baker’s bread, to which add three ounces of butter, one large onion chopped fine, with pepper and salt to taste. Mix all well together. Season the ducks, both inside and out, with pepper, salt, and a little sage rubbed fine ; then fill them with the dressing, and skewer tightly. Place them in the pan, back upward ; dredge a little flour over, and a tablespoonful in the pan, with water sufficient to make gravy. When a nice brown, turn them over ; baste frequently. Serve with currant -jelly. — Arthur's Home Magazine. (By per)
CHAPTER VIII.
OMELETS, EGGS, AND CHEESE.
OMELETS, EGGS, AND CHEESE.
Francis. What can you give us for luncheon ?
Manette. Whatever you are pleased to choose ; but, unluckily, we have neither beef, veal, nor mutton in the house.
Sergeant Austerlitz. Well, well, we are not particular; you have only to twist the neck of one of your fine fat barn-door fowls, and clap it on the gridiron.
Records on this page
Fricassee of SquirrelsBroiled PartridgesFillet of GrouseWoodcock PieTo Roast Wild Ducks