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Free Books / Cooking / Hanover Cook Book / |  |
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Meats. Part 4 |
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Free Books / Cooking / Hanover Cook Book / | |
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Meats. Part 4 |
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This section is from the book "Hanover Cook Book", by The Library Association. Also available from Amazon: The Hanover Cook Book.
Skin, draw, remove head and feet, and wash well the rabbit. Soak in strong salt-water 1 hour or longer according to the age of the rabbit. Then wash well again. Parboil in salt-water until tender. Use the broth for gravy. Put 1/4 to 1/2 cup butter in a frying-pan, let it get brown by quick heat, place the rabbit in this browned butter and fry quickly on both sides, until well browned.
Mrs. M. C. W.
Skin, draw, remove the head and feet, and wash well the squirrel. Soak in strong salt-water to draw out the blood and wild taste. Wash well, and parboil in salt-water until tender. Pare, cut into small dice, six potatoes, boil them in weak salt-water until soft.
Take 1 1/2 pints flour, pinch of salt, 1 1/2 teaspoonful good baking powder; sift these ingre-dients together, and rub well into this, one-third cup butter. Add 1 cup sweet milk to complete the pastry.
Line a pudding dish with part of this pastry. Add 1 layer of potatoes, 1 layer of squirrel alternately until all is added. Add a pinch of salt, pepper, celery-salt, parsley, and butter the size of a walnut. Dust the top well with flour, and cover with the remainder of the pastry. Bake in a quick oven for a half hour. Mrs. M. C. W.
Soak in salt water over night, par boil, fill same as turkey, and lay in the pan. An onion or other flavoring if desired. Make brown gravy and serve.
Opossum is par boiled, stuffed, and roasted in the same manner, only using wooden skewes to rest the opossum upon during the roasting, in order that the surplus fat may drain off.
1 pt. of cream, 1 tablespoonful of flour, 1 pt. cooked chicken cut in small bits, 4 tablespoonfuls of chopped mushrooms, salt and pepper. Put 1/2 of the cream on to boil, mix the other half with the flour and stir into the boiling cream; when this has boiled up add chicken, mushrooms and seasoning.
Mrs. Aaron Hostetter.
2 lbs. cold chicken (boned), 1 cup cold mashed potatoes made soft with milk, 2 eggs, 1/2 cup gravy or drawn butter, salt and pepper to taste, cracker crumbs. Chop chicken very fine mix with gravy or drawn butter, and season. Beat in the eggs then the potatoes, and stir until very hot in a buttered sauce-pan Let the mixture cool quickly, make into croquettes, roll in fine cracker crumbs, and fry in plenty of hot lard.
Mrs. T. J. Little.
Boil 3 lbs. chicken or veal until tender, take the liquor in which the meat was boiled, a piece of butter the size of an egg, add tablespoonful each flour, pepper and salt, parsley and onion cut fine. Add the minced chicken to the above with 1 well beaten egg, put away to cool, then mold,, dip in egg and bread crumbs, fry in hot lard.
Mrs. Paul Hoke.
Put 1 cup milk in a sauce pan over fire, when it boils add butter size of a walnut and 1 rounding tablespoonful flour. Let boil up thick. When cool add 1 teaspoonful salt, 1/2 teaspoonful pepper, a bit of minced onion, parsley, 1 cup fine soft bread crumbs and 1 full pint finely chopped cooked chicken. Beat 1 egg and work in with the other ingredients. Shape into croquettes. Dip in beaten egg and crumbs; fry in deep hot lard.
Mrs. Lulu P. Stover.
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