The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Pigeons, larks, etc., are divided into two portions as the quail or snipe.
The hare or rabbit is rather difficult to manage nicely, especially if it is an old one. When the carver has a strong wrist, the most ad­vantageous way is to carry the knife along on each side of the back bone, all the way from the shoulder to the tail, and leaving a useless piece of back in the middle about one-half an inch wide, with a good fleshy fillet on each side, and the legs ready for subdivision. After this primary division the side slices are readily served in separate portions by cutting them across. In default of this strong-armed method, some carvers cut fillets off the back and serve them, proceed­ing to do the same with the legs, which may or may not be previ­ously raised out of their sockets. A third plan consists of removing the legs and serving them in two portions each, then dividing the back into sections of about two or three inches in length, and finally removing the shoulders and serving them also. If this plan is preferred, and the hare is to be carved by a person de­ficient in strength of wrist, the prominent part of the backbone should be removed by the cook from the inside before roasting. A portion of the forcemeat or stuffing must of course accompany each plate. The back is considered the best, then the legs, and lastly the shoulders, which, however, some people prefer to any other part.
To Preserve Eggs.—Put into a tub a basket of quick lime mixed with i pound of cream of tartar and 2 lbs of salt, fill up the tub with water, stirring it till the whole seems dissolved, then procure fresh eggs and put them as you collect them into the mixture, in which they will swim, and be preserved for every pur­pose except the breakfast table for 10 or 12 months.
Substitute for Eggs.—One ounce each of carbonate of ammo­nia and carbonate of soda dissolved in a pint of water and kept closely corked. A dessert spoonful of the fluid is sufficient for a pint basin of plain pudding or cake, &c.
Eggs.—The most delicious are those of the plover.
Sea Gulls Eggs.—Boiled hard and eaten with salt, pepper, vin­egar and mustard are considered excellent.
Eggs a la Tripe.—Eight eggs, 3-4 pint of good spiced gravy, 1 dessert spoonful of finely minced parsley; boil the eggs hard, put them in cold water, peel them, take out the yolks whole and shred the whites, make 3-4 pint of bechamel sauce, add the parsley, and when the sauce is quite hot put the yolks of the eggs into the