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

A reference manual of household management in Victorian times.

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head around to the side and fasten it there by means of a skewer run through that and the body. Put the rabbit into sufficient hot water to cover it, let it boil gently till tender, which will be in from 1-2 to 3-4 hour, according to its size and age. Dish it and smother it either with onions, liver or mushrooms, sauce or parsley and but­ter. The former is, however, generally preferred to any of the last-named sauces. When liver sauce is preferred the liver should be boiled for a few minutes and minced finely or rubbed through a sieve before it is added to the sauce. A young rabbit or hare should cook 1-2 hour,a larger one 3-4 hour, an old one 1 hour or longer; squir­rels may be cooked in the same way.
Stewed Rabbit—(Pacific Slope.)—Skin the rabbit, then wash and soak thoroughly, then with a clean cloth wipe it as dry as possible, cut it up and roll the pieces in flour and slightly brown it in 1-4 lb. of sweet butter, adding some lean bits of ham, then gradually add 3 cups of gravy and stew the meat very gently for nearly 2 hours, or less time ; add salt to taste and half the rind of lemon cut very thin. Mix an even tablespoonful of rice flour with 2 tablespoonfuls of mush­room catsup, a large pinch of powdered mace and a small pinch of cayenne. Stir well, pour in the stew, cook 10 minutes, then serve hot.
To Broil Rabbit or Hare.—Season them first and broil them on a gridiron, rub them with cold butter and serve them hot. The other pieces warmed with gravy and a little stuffing may be sent up separately ; or the hare may be split open, seasoned with pepper and salt and broiled on the griddle, the body slit and gashed neatly across and lengthwise and basted with cider vine­gar; butter, pepper and salt frequently.
Squirrel Stew.—After the squirrels are properly cleaned and lain in salt and water for a time, then cut up and boil 2 hours for young squirrels and 3 hours for old ones in just enough water to cover them. Never season them till done tender, and then you will add salt and cream or nice fresh butter to your judgment. Make a thickening of a tablespoonful of flour stirred in 1-2 cup of milk or water, then add this while the pot is boiling, making a nice gravy. Pour the whole over slices of bread or split butter crackers, or biscuit, and serve.
Note —As the strong flavor comes from the fat this should be cut away before cooking.
Fried Squirrel—(Mrs. Baringer.)—Cut them up and parboil in water with a little salt, if old. If young, this is not needed; sea­son with pepper and salt and dip each piece in beaten yolk of egg and grated cracker, and fry in hot lard of a nice brown.
Broiled Squirrel.—Parboil the squirrel whole for a few minutes,