Quail Smothered With Cabbage

1 doz. quail.

1 small white cabbage.

1 tablespoon minced onion.

1/2 lb. fresh pork fat. 3 carrots sliced. 1 pt. stock.

Salt and pepper quail and fry in fresh pork fat, when brown put aside. Fry onions, carrots and finely cut cabbage in the fat that the quail was fried in, then add stock, when cooked, put in the quail and let simmer about 1/2 hour.

Baked Rabbit With Cream

3 rabbits. 1 cup cream. 1 onion. 1 cup vinegar. 1 pt. water.

1 tablespoon browned flour.

1 tea spoon salt.

1/2 coffeespoon cayenne pepper.

3 tablespoon butter.

1/4 lb. fresh pork fat.

Trim rabbit, using only back bone and hine legs, salt, pepper and lard with pork fat. Cut onions up fine, pour vinegar highly seasoned over the rabbit and onions. Let this stand about 10 hours, strain off vinegar, add flour and water, then bake. When cooked stir in cream and butter.

Ravbbit Pates

1 rabbit.

2 tablespoons butter.

1 pt. stock.

2 tablespoons white wine. 1/2 teaspoon cayenne pepper.

1 teaspoon minced onion. 1 teaspoon minced parsley. 1 tablespoon browned flour. 1 teaspoon salt.

Cut rabbit from the bone into small pieces, fry in hot butter with flour. Make stock from rabbit bones, add this stock, salt, pepper, onion and parsley to the rabbit. Cook about 3/4 hour, then add wine. Serve in pastry.

Stewed Rabbit

2 rabbits.

2 tablespoons browned flour.

4 cups water.

1 onion minced.

1/2 cup vinegar.

6 all spice.

2 tablespoons butter. 1/4 lb* fresh pork. 1 teaspoon salt. 1 pod red pepper. 12 cloves.

Cut rabbit in small pieces, pour vinegar over, and let stand about 2 hours, wipe dry, dip in flour, salt and rea-per, fry brown in pork fat. Fry onion, add flour, pepper, water and spices, put in rabbit and let cook about 1 1/2 hour, add butter.

Roast Snipe

12 snipe.

3/4 lb. fresh pork fat.

1 pt. olive oil.

1/2 teaspoon cayenne pepper. 2 teaspoons salt. 2 tablespoons butter.

Wash birds inside with vinegar and water, put into each 1/2 teaspoon butter, and a blanket of fat over each breast. Have the oil in the baking pan hot, put in the birds and baste frequently with the oil. Bake about 10 minutes. These birds will not be dry.

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Roast Snipe (Not Drawn)

1 doz. snipe.

12 thin slices bacon.

1/2 pt. olive oil.

1/2 teaspoon cayenne pepper.

2 lemons (sliced).

1 teaspoon salt.

12 pieces thin buttered toast.

Salt and pepper snipe and put a slice of bacon over breast of each. Do not draw them. Bake in pan with oil for about 10 minutes, baste frequently. Serve on toast with a slice of lemon on each.

Salmi Of Snipe

1 doz. snipe. 1/2 cup butter. 1 pt. stock. 1 teaspoon salt.

1 teaspoon minced parsley. 1/4 teaspon cayenne pepper. 1/2 tablespoon browned flour.

2 tablespoons olive oil.

Salt and pepper birds and fry in oil, quickly and brown, add the flour and stock, cook about 1/2 hour, then add parsley and butter. Serve on toast.