the hand. Fold a cloth several times, put over the top, and put on a weight. It will slice nicely if prepared the day before using. Braised Chicken — Draw and prepare a chicken as for roasting. Truss it without filling and place in a baking-pan over 3^ of a small carrot and 1 onion, chopped fine, 4 cloves, 1 sprig of parsley and a little salt and pepper. To this add 1 pint of rich meat stock, cover closely and bake in a quick oven for 1}^ hours. Then dish the fowl and place it where it will keep hot. Put one tablespoonful of butter in a frying-pan, let it brown and rub smooth in it one table- spoonful of flour; add to this the liquor in which the chicken was braised and then twelve mush- rooms, chopped fine. Stir this continually until it boils. Wild Duck (Roast) — Duck, bread-crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour. Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled, throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread-crumbs seasoned with pepper, salt, sage and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy, when you have taken up the duck, one tablespoonful of currant jelly✪ Roast Wild Duck and a pinch of cayenne. Thicken gravy with browned flour and serve in a tureen. Quail Pie — Puff paste, salt pork or ham, 6 eggs, butter, pepper, 1 bunch parsley, juice of 1 lemon✪ Quail Pie. Poultry and Game. 61 Clean and dress the birds, loosen the joints, but do not divide them; put on the stove to simmer, while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some shreds of pork or ham, then a layer of hard boiled eggs, a little butter and pepper. Take the birds from the fire, sprinkle with pepper and minced parsley. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over 1 hour. "Rabbit Pie — Two rabbits, J^ lb. fat pork, 4 eggs, pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste✪ Rabbit Pie. Cut a pair of rabbits into ten pieces, soak in salt and water half an hour and simmer until half done, in enough water to cover them. Cut a quarter of a pound of pork into slices, and boil four eggs hard. Lay some pieces of pork in the bottom of the dish, the next a layer of rab- bit. Upon this spread slices of boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat. Proceed in this man- ner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for 1 hour. Cover with paper if it should boil too fast. Rabbit (Stewed) — One rabbit, dripping or butter, flour, 6 onions.

AI-modernized reading of the original text

the hand. Fold a cloth several times, put over the top, and put on a weight. It will slice nicely if prepared the day before using. Braised Chicken — Draw and prepare a chicken as for roasting. Truss it without filling and place in a baking-pan over 3^ of a small carrot and 1 onion, chopped fine, 4 cloves, 1 sprig of parsley and a little salt and pepper. To this add 1 pint of rich meat stock, cover closely and bake in a quick oven for 1}^ hours. Then dish the fowl and place it where it will keep hot. Put one tablespoonful of butter in a frying-pan, let it brown and rub smooth in it one tablespoonful of flour; add to this the liquor in which the chicken was braised and then twelve mushrooms, chopped fine. Stir this continually until it boils. Wild Duck (Roast) — Duck, bread-crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour. Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled, throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread-crumbs seasoned with pepper, salt, sage and an onion, and roast till brown and tender, basting half the time with butter and water, then with drippings. Add to the gravy, when you have taken up the duck, one tablespoonful of currant jelly and a pinch of cayenne. Thicken gravy with browned flour and serve in a tureen. Quail Pie — Puff paste, salt pork or ham, 6 eggs, butter, pepper, 1 bunch parsley, juice of 1 lemon. Clean and dress the birds, loosen the joints, but do not divide them; put on the stove to simmer, while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some shreds of pork or ham, then a layer of hard boiled eggs, a little butter and pepper. Take the birds from the fire, sprinkle with pepper and minced parsley. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over 1 hour. Rabbit Pie — Two rabbits, J^ lb. fat pork, 4 eggs, pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste. Cut a pair of rabbits into ten pieces, soak in salt and water half an hour and simmer until half done, in enough water to cover them. Cut a quarter of a pound of pork into slices, and boil four eggs hard. Lay some pieces of pork in the bottom of the dish, the next a layer of rabbit. Upon this spread slices of boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat. Proceed in this manner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for 1 hour. Cover with paper if it should boil too fast. Rabbit (Stewed) — One rabbit, dripping or butter, flour, 6 onions.

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Stewed RabbitRoast Wild DuckBraised ChickenQuail PieRabbit Pie

The white ribbon cook book