The European cookbook for American homes (from Italy, Spain, Portugal and France)

Wild birds are a frequent and popular lunch feature, and all is game that flies, from partridge, doves and quail, to the smallest reed or song birds, the latter being sold a dozen on a string, each bird being little more than a mouthful. Tiny birds are cooked entire with both head and tail. SOUSED PARTRIDGE (Perdiz de Escabeche) 1 pair partridges 1 bay leaf Salt 2 garlic cloves, unpeeled 4 peppercorns J4 cup white wine vinegar 2 cloves 6 tablespoons olive oil 2 sprigs parsley Veal or chicken broth 2 sprigs celery Gelatin Prepare birds and cut each in 5 pieces. Pack into a sauce pan with seasonings, spice, herbs and garlic. Add vinegar, oil and sufficient boiling broth to cover. Cook until tender. Drain and lay in a mold or deep platter. Skim oil from broth, strain through a cloth, and measure. Add gelatin according to instructions on package for the making of aspic. Pour over birds, cool and chill. Unmold, and dress with any desired garnish. YOUNG RABBIT WITH HAM (Gazapo con Jamon) i pair young rabbits 2 slices bacon, minced 1 teaspoon salt 1 garlic clove, minced 1 teaspoon pepper 2 bay leaves, minced 3 tablespoons butter 1 tablespoon flour Rind l/z lemon, shredded 1 cup claret 1 onion, minced 1 tablespoon capers J4 pound ham, minced Fried bread Clean the rabbits, cut into pieces at the joints and rub well with salt and pepper. Reserve liver. Melt butter in a saucepan. Add rabbit and let it brown slowly. When nearly brown, add lemon rind, onion, ham, bacon, garlic and bay leaves. Then stir in flour and continue frying. Meanwhile, cook rabbit liver in 2 cups water, mash together and add with the wine. Simmer about an hour. Add capers. Serve on a hot dish with fried squares of bread. RABBIT IN PATAPAR (Conejo Empapelado) 1 young rabbit 1 sprig parsley, minced 1 tablespoon butter 1 teaspoon salt 4 green onions, chopped 1 teaspoon pepper 1 garlic clove, minced % pound sliced bacon Select a young and fat rabbit, clean and wash it well, and quarter it. Melt butter in a saucepan and brown in it the green onions, garlic and parsley. Add the salt and pepper. Wrap bacon around each quarter of the rabbit and place on heart- shaped oiled paper. Put % of the seasoning over each rabbit portion. Double paper over like an envelope; crease edges together in a hem and secure with paper clips. Place in baking pan and bake in a quick oven. Without removing the wrapping papers, carry to the table on a napkin-covered plate. ROASTED HARE (Liebre Asada) i young hare Hare's liver and heart Vinegar i scallion, minced Bread stuffing Sprig of parsley, minced 3 tablespoons butter i tablespoon fresh butter i teaspoon salt i tablespoon flour i teaspoon pepper 2 cups meat broth 1 slice salt pork 1 cup claret Clean the hare well, rub the inside with vinegar and wipe dry. Fill with a simple bread stuffing and sew up the opening. Rub the hare with seasoned butter, lard it with slivers of the salt pork and put it in the oven. It will take about an hour to bake and should be basted occasionally with butter. Cut the liver and heart into small pieces, combine with scallion and parsley, and put all into a saucepan with 1 tablespoon of fresh butter. Blend in flour and stir in broth and wine gradually. Cook until reduced one-third. Add to the pan gravy of the hare, and serve.