in cold water; put it in a stew-pan with water to cover it; cover the stew-pan and set it over a gentle fire ; remove the froth as it rises; when tender add salt to taste, a heaped spoonful of pepper, 4 oz. sweet butter and a tablespoonful of flour; stir well with a spoon. Scald some parsley, chop it small, put it into the turkey stew and cover it closely. Simmer for 20 minutes. Serve hot for breakfast with rice, hominy or potatoes.
To Fricassee Pigeons.—Cut them in pieces and fry brown; lay them in a stew-pan with gravy and let them remain an hour, at the end of which time put in a slice of lemon, a spoonful of mushroom catsup and a little browning. Let them stew 5 minutes longer, take them up, thicken the gravy with butter and flour and strain over the birds. Lay forcemeat balls around the dish and garnish with pickles.
To Fricassee Eggs.—Boil your eggs 10 minutes, or until entirely hard. Take them up and drop them into a vessel of cold water until cold enough to remove the shells smoothly. - Beat up one or more raw eggs, according to what is required. Roll the hard-boiled eggs in the beaten egg; then in fine bread crumbs and let them dry, turning them. Fry in hot lard or oil. Use as an accompaniment roasted or baked meat, with a rich gravy. They may be cut in two, if desired; take out the yolk and fill each end with nice stuffing; unite them or not, as preferred; roll in raw beaten eggs, then in powdered bread crumbs, and fry.
To Fricassee Rabbits White.—To fricassee rabbits white, you must cut them up as for eating, and then put them into a stew-pan with a pint of veal gravy, a little beaten mace, a slice of lemon, a teaspoonful of lemon juice, a little cayenne pepper and salt. Let them stew over a gentle fire until done enough; then take them out and lay them in your dish. Thicken the gravy with butter and flour; then strain it and add the yolks of 2 eggs, mixed with a gill of thick cream and a little grated nutmeg, stir these well together, and when it begins to simmer pour it quite hot over your rabbits, and serve them hot.
To Fricassee Rabbits Brown.—Cut them into pieces as before directed and fry them in butter of a light brown ; then put them in a stew-pan with a pint of water, a slice of lemon, a large spoonful of lemon juice, a little cayenne pepper and salt. Stew them over a slow fire until enough done; then thicken your gravy with butter and flour, and strain it. Dish up your rabbits and pour your gravy over them. Garnish with sliced lemon.
Fricasseed L\mb's Frirs.—Skin and wash them, dry and flour them, and fry of a beautiful brown in fresh hog's lard; lay them on a sieve before the fire until you have made the following sauce: Thicken almost 1-2 pint of veal gravy with a bit of flour and