Take five quails, but don't remove the legs, for you would lose all the taste of the game. Wipe them well; string them tight, so as to raise the breasts. Put a little butter on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about three inches square, round each quail, with two or three cuts in each slice, and string it tight. Let cook on a good fire, and when they are nearly well done, for white meat game must be well done, cut the string; dress nicely on toast and serve hot. Pour the juice on the quails after having taken the fat off, and put some slices of lemon around the dish, one for each quail. Mrs. Hattie Bullard.
Cut two quails down the back, lengthwise, place them in a pan with some butter, and cook them. Have ready two large slices of toasted or fried bread, and lay the quails upon them. Add a little water to the liquor, thicken it and pour it over the birds, squeezing a little lemon juice over them. Mrs. Hattie Forbes.
Draw the quails and truss them, fastening a piece of fat pork over the breast of each. Place them in a baking-pan with two tablespoonfuls of butter and four of boiling water. Roast them about fifteen or twenty minutes, basting them often. When done take off the bacon, and let them be placed on a platter, garnished with water cress. Pour a rich brown gravy around the birds, but not over them.
Mrs. Marcia Hunting.
Rinse well and steam over boiling water until tender, then dredge in flour and smother in butter. Season with salt and pepper, and roast in oven. Thicken the gravy. Serve with green-grape jelly, and garnish with parsley. Miss Caroline Elliott.
The flavor of venison is improved by being kept as long as possible and yet remaining perfectly sweet. Choose a haunch with clear, bright and thick fat. Wash it in warm water and dry well with a cloth; butter a sheet of white paper and put over the fat; lay the venison in a deep baking dish with a very little boiling water, and cover with a coarse paste of flour and water one-half inch thick. A thickness of coarse paper should be laid over the paste. Cook in a moderately-hot oven for four hours or less, according to the size of the haunch. Twenty minutes before it is done, quicken the fire, remove the paste and paper, dredge the joint with flour, and baste well with butter until it is nicely frothed and of a fine delicate brown color. Garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping - from which the fat has been removed - placed in a tureen. Currant jelly always accompanies venison. Mrs. Serena Hall.
Take the leg and cut slices from it having a quick, clear fire. Turn them continually. They should be served under-done. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompany it by a jelly sauce.
Mrs. Dorcas Cummings.
Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine, vegetables on the pork, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine. O. B. M.
Cut a plump young rabbit into neat joints, and pepper highly. Dissolve four ounces of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned and half dressed. Take it up, drain, and put aside. Wash half a pound of rice, and put it into a saucepan with a quart of nicely-flavored stock and half a blade of mace. Let it simmer until it is tender and has absorbed the liquor, then let it cool, and stir in with it a large slice of fresh butter and the yolks of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutnee, and then spread the rice on the top. Lay the beaten yolks of two eggs upon the rice, and bake the preparation in a brisk oven. Mrs. J. Gay.
Take the hare by the hind feet, letting the head hang downward; strike a smart blow on the back of the head; cut the throat at once, letting out all the blood. Hang up. Run the knife around the first joint of the hind legs, cutting the skin, and pass the blade inside the thigh to the tail. With the hand separate the skin from the flesh, drawing the skin downward toward the head. Cut the fore legs off at the first joint and pull up the skin. Use the knife carefully in skinning the head, severing it at the nose and lip and drawing it off. Slit the belly lengthwise and remove intestines, excepting the kidneys. The liver and heart are to be saved; also the head if you wish it, first removing the eyeballs. Wash the body thoroughly and dry with a cloth. J. S. G.
Slice one large onion, one chili pepper, and four medium-sized tomatoes into a stew-pan and bring to a boil. Cut the hare in pieces and put in as soon as boiling; add one teaspoon of salt and enough hot water to cover. When nearly done thicken with flour and butter the size of an egg. Anna Dolittle.
Prepare a stuffing by chopping fine one-quarter pound of salt pork and a small piece of onion. Pour boiling water over six Boston crackers, then chop with the pork. Season with sage, salt and pepper; add boiling water to moisten and stir in one egg. Wipe the hare dry, fill it with the stuffing and lard with small strips of salt pork. Allow twenty minutes for each pound. Put a piece of butter as large as an egg in a cup, fill with boiling water and use to baste.
Miss Nettie Martin.
Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water and let simmer for thirty minutes. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender, then add half a cup of cream. If too thin add more flour. Boil up once and serve hot.
Mrs. J. M. Van Ness.
Cut a rabbit into eight pieces, soak in salted water one-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of the rabbit. Then follow slices of hard-boiled egg, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little flour, cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast. Mrs. M. Mausley.