How To Dress Cold Fowl, Duck, Pigeon, Or Rabbit

Cut them in quarters, beat up an egg or two (according to the quantity you dress,) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and cover your fowl, etc. with this batter; have ready some dripping hot in a pan, in which fry them a light brown colour; thicken a little gravy with some flour, put a large spoonful of catsup to it, lay the fry in a dish, and pour the sauce round it. You may garnish with slices of lemon.

Fricassee Of Chickens With Mushrooms

Singe and clean two young chickens, cut off their legs close to the thigh-bone, cut off the thighs and wings, and divide the breast into two pieces, put them into a two quart stewpan with a pint of boiling water; let them boil gently half an hour with a few of the worst looking mushrooms you have, two or three sprigs of parsley, two young onions, and two blades of mace. While the chickens are boiling, clean half a pint of the smallest and whitest mushrooms you can get with a flannel, and some lemon juice and water. When the chickens are done, take them out and put them into cold water; thicken the liquor they were stewed in with some flour and butter, boil it ten minutes, and strain it through a tammis into a clean stewpan; put in the mushrooms, trim your chickens neatly, and put them into the sauce with some good cream; make it hot, and add two yolks of eggs mixed with a little cream, and season it with a little salt, Do not let it boil after the eggs are put in.

Observations

Pigeons, or rabbits, tripe, and sweetbreads, are dressed in the same way.

Fricassee Of Chicken In A Minute

Cut a chicken in pieces; put two ounces of butter into a stewpan; when melted, put your chicken into it with salt and pepper, a bay leaf, and mushrooms: when your chicken is firm, add two spoonsful of flour, and stir it well together; when well mixed, put in half a pint of broth or water, stir it, and at the first boil take it off the fire; break four eggs, mix the yolks with two spoonsful of cream, put it to your chickens, stir it together on the fire, but do not let it boil, as it will curdle. When you dish, take out the bay leaf.

Devil

The gizzard and rump of a dressed turkey, or the rump of a goose, taken from the bird, and scored, and well peppered and salted, and broiled, and sent up for a relish, and being made very hot, has obtained the name of a "devil."

Toast And Cheese

" Happy the man that has each fortune tried,

To whom she much has given, and much denied;

With abstinence all delicates he sees,

And can regale himself on toast and cheese.'"

King's Art of Cookery.

Cut a slice of bread about half an inch thick, pare off the crust, and toast it very slightly on both sides, so as just to brown it, without making it hard, or burning it. Cut a slice of cheese (good fat mellow Cheshire cheese, or double Glos-ier, is much better than poor, thin single GIcs-ter,) a quarter of an inch thick, not so big as the bread by half an inch on each side; pare off the rind, cut out all the specks and rotten parts *, and lay it on the toasted bread in a cheese-toaster; carefully watch it, that it does not burn, and stir it with a spoon, to prevent a pellicle forming on the surface. Have ready good mustard.

Observations

One would think nothing can be easier than to prepare a Welch rabbit; and yet, not only in private families, but at taverns, it is very seldom sent to table in perfection.

If you observe the directions here given, the cheese will eat mellow and uniformly done, and the bread crisp and soft.