^tmil on Toast — ^Dry pick, singe with paper, cut off heads, and
disjoint legs at first loint, draw, split down the back, and breal^
down breast and backbone so they will lie flat ; soak in salt and
water for five or ten minutes, drain and dry with a cloth, lard with
bacon or butter, and rub gait over them, place on broiler and turn
often, dipping two or three times into melted butter; broil about
twenty mmutes. Have ready as many slices of buttered toast as
there are birds, and serve a bird, breast upward, on each slice with
currant jelly. Or cook them, prepared as above, in a covered pan
in hot oven, with a very little water, until nearly aone. Then fry in
fiying-pan with hot butter to a nice brown, and serve on buttered
toast. Make a sauce of the gravy in the pan, thicken lightly with
browned flour and pour over each quail. Plover and Heed Birds
may be broiled in same way. Pigeons should be first parboiled and
then broiled and served same.
Hdbhits. — ^Thej are in best condition in mid-winter and are
prepared for cooking by first skinning by cutting a slit under the
throat ; as it is pulled off, turn skin over so as to enclose the hair
that it ma^ not touch the skin ; or cut skin Of le^s around first joints ;
loosen skin oft hind le^s all around, and cut it inside thighs as far
as tail, then turn the skin back until the hind legs are free from it, and
hang up the carcass by them ; next pull the skin downward toward
the head, slipping out the fore legs when they are reached ; after
cutting off feet, either cut off head at neck or skin it, and cut off
end of nose with skin, then draw, wash, wipe dry, and in cooking
them always lard, or lay or tie pieces of salt pork or bacon over
them as they are dry meated.
Fried Rabbit. — When nicely dressed lay it in a pan with cold
water, add a half cup salt and soak overnight. In the morning
drain off water, cut up and roll each piece in corn meal and let
stand till time to cook for dinner ; then rinse, cut up and parboil
in slightly salted water, with one large or two small onions sliced in
it, until tender ; take out, roll in corn meal or equal parts meal and
flour and fry in a little butter✪ Fried Rabbit a nice brown. M.ake a gravy in the
pan or serve with onion sauce. Or, dip the pieces in beaten egg.
then roll in cracker crumbs and immerse in lard, or half lard ana
beef drippings, like fritters, and fry brown. Garnish with slices of
lemon adulternated with green leaves.
N
OAME. 333
Stewed Squirrel, — Skin as rabbits (see recipe) and cut in
pieces, discarding the head ; lay them in cold water ; put a large
tablespoon lard in a 6tewpan,withan onion sliced, and a tablespoon
of flour ; let fry until the flour is brown, then put in a pint of water
the squirrel seasoned "with salt and pepper✪ Stewed Squirrel, and cook until tender*
When half done put in strips of nice pun-paste and a little butter*
•
Roast Teat — Choose fat plump birds, after frost has set in, as
they are generally better flavored. Skin, draw, and roast in oven in
a little butter and water if needed ; serve with a brown or orange ✪ Roast Teal
Page 279 · 3 recipe records on this page
Presented as published in 1890. 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
Quail on Toast — Dry pick, singe with paper, cut off heads, and disjoint legs at first joint, draw, split down the back, and break down breast and backbone so they will lie flat ; soak in salt and water for five or ten minutes, drain and dry with a cloth, lard with bacon or butter, and rub gait over them, place on broiler and turn often, dipping two or three times into melted butter; broil about twenty mmutes. Have ready as many slices of buttered toast as there are birds, and serve a bird, breast upward, on each slice with currant jelly. Or cook them, prepared as above, in a covered pan in hot oven, with a very little water, until nearly done. Then fry in fiying-pan with hot butter to a nice brown, and serve on buttered toast. Make a sauce of the gravy in the pan, thicken lightly with browned flour and pour over each quail. Plover and Reed Birds may be broiled in same way. Pigeons should be first parboiled and then broiled and served same.
Rabbits. — They are in best condition in mid-winter and are prepared for cooking by first skinning by cutting a slit under the throat ; as it is pulled off, turn skin over so as to enclose the hair that it ma^ not touch the skin ; or cut skin off legs around first joints ; loosen skin off hind legs all around, and cut it inside thighs as far as tail, then turn the skin back until the hind legs are free from it, and hang up the carcass by them ; next pull the skin downward toward the head, slipping out the fore legs when they are reached ; after cutting off feet, either cut off head at neck or skin it, and cut off end of nose with skin, then draw, wash, wipe dry, and in cooking them always lard, or lay or tie pieces of salt pork or bacon over them as they are dry meated.
Fried Rabbit. — When nicely dressed lay it in a pan with cold water, add a half cup salt and soak overnight. In the morning drain off water, cut up and roll each piece in corn meal and let stand till time to cook for dinner ; then rinse, cut up and parboil in slightly salted water, with one large or two small onions sliced in it, until tender ; take out, roll in corn meal or equal parts meal and flour and fry in a little butter a nice brown. M.ake a gravy in the pan or serve with onion sauce. Or, dip the pieces in beaten egg. then roll in cracker crumbs and immerse in lard, or half lard ana beef drippings, like fritters, and fry brown. Garnish with slices of lemon alternated with green leaves.
N
OAME. 333
Stewed Squirrel. — Skin as rabbits (see recipe) and cut in pieces, discarding the head ; lay them in cold water ; put a large tablespoon lard in a stewpan, with an onion sliced, and a tablespoon of flour ; let fry until the flour is brown, then put in a pint of water the squirrel seasoned "with salt and pepper, and cook until tender*
When half done put in strips of nice puff-paste and a little butter.
•
Roast Teal — Choose fat plump birds, after frost has set in, as they are generally better flavored. Skin, draw, and roast in oven in a little butter and water if needed ; serve with a brown or orange
Records on this page
Fried RabbitStewed SquirrelRoast Teal