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

A reference manual of household management in Victorian times.

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minutes they will be done; garnish with fried parsley; bread sauce and gravy, the same as for roast fowl, are an exceedingly nice accom­paniment to roast pigeon, and also egg sauce ; serve in a tureen of parsley and butter.
To Stew Pigeons.—See that they are quite fresh and care­fully cleaned, drawn and washed; then soak them 1-2 hour. In the meantime cut a hard white cabbage in slices into water, drain it, and then boil it in milk and water; drain it again, and lay some of it at the bottom of the stew pan, put the pigeons upon it, but first season them well with pepper and salt and cover them with the re­mainder of the cabbage, add a little broth and stew gently till the pigeons are tender, then put among them 2 or 3 spoonfuls of cream and a piece of butter and flour for thickening. After a boil or two serve the birds in the middle of the dish and the cabbage placed around them.
A good way to Catch Wood Pigeons.—Take corn or horse beans with 3 or 4 holes punched in them with an iron bodkin, then boil the same in gin; many will be so drunk they cannot fly up; oth­ers will perch in the adjacent trees; watch them, and you will see them tumble down.
Woodcocks a la Lucullus.—Roast the birds plainly, catching the trails upon slices of toast, upon which, when done, dress them on a dish; have ready a little fresh melted butter, with which mix the yolk of an egg and a little cream; pour this over the wood­cocks, sprinkle lightly with bread crumbs, salamander of a light brown color and serve with a little gravy around.
Roasted or Baked Rabbit.—Have the same stuffing as for veal and turkey. Skin, empty, and thoroughly wash the rabbit, wipe it dry, line the inside with the forcemeat as for turkey, &c, mince and add the liver, sew the stuffing inside, skewer back the head be­tween the shoulders, cut off the fore joints of the shoulders and legs, bring them close to the body and secure them by means of a skewer. Wrap the rabbit in buttered paper and put down to a clear fire, keep it well basted, and a few minutes before it is done remove the paper* flour and froth it, and let it acquire a nice brown color, take out the skewers and serve with brown gravy and red currant jelly. To bake the rabbit proceed in the manner as above in a good oven. It will take the same time as roasting, young rabbit 35 min­utes, a large one 3-4 hour. Sufficient for 4 persons.
Roast Hare.—Choose a young hare, which may be known by its smooth and sharp claws and by the cleft in the lip not being much spread. To be eaten in perfection it must hang for some time, and if properly taken care of it may be kept for several days. It is bet­ter to hang without being paunched; but should it be previously*