BEAVER. OPOSSUM. HARE. RABBIT. PEMMICAN
SQUIRREL. VENISON. WOODCHUCKS AND COONS.
Mrs. A. P. Cooper.
First catch your beaver. Then dress same as any other animal. Cut your roast from any part of the animal you wish. Make a strong brine and pour over the meat and let stand over night. Then take enough cold water to cover, and lay it in a kettle with a few whole peppers, 6 cloves, a piece of stick cinnamon, 6 allspice, a teaspoon of white mustard seed, if handy, all tied up together in a piece of cheese cloth. Parboil half an hour. Take up and put in a dripping-pan with a pint of water, and start it to roasting in.the oven. Then mix a teaspoon of mustard, a teaspoon of black pepper, a pinch of cayenne, with a tablespoon of flour and mix with water from the dripping-pan, and use to baste with. Either stick 2 or 3 garlics here and there in the roast, or chop an onion fine and mix with the dressing.
Clean like a pig - scrape, not skin it. Chop the liver fine, mix with bread crumbs, chopped onion, and parsley, with pepper and salt; bind with a beaten egg, and stuff the body with it. Sew up, roast, baste with salt and water. In order to make it crisp, rub it with a rag dipped in its own grease. Serve with the gravy made of browned flour. Serve it whole on a platter, and put a baked apple in its mouth. It is very nice stuffed with apples peeled and sliced. Opossum may. be made into a very palatable stew.
After casing the hare, wipe off all loose hairs carefully, cu.t at the joints and fry brown. Season well with salt, pepper, chopped parsley, mace, nutmeg, cloves, grated lemon peel, and a sprig of thyme. Put a layer of this into a bean-pot or a small-necked jar, alternately with a layer of thin slices of bacon, until all are used. Pour 1 cup of water over, cover closely and set in a kettle of water. Boil 3 hours or longer if the hare is old and tough. Skim out when done and strain the liquor. Take one teaspoon each of flour and butter; mix in a saucepan over the fire, and add the strained liquor. Let boil up and pour over the hare in a deep dish.
Truss for boiling; cover with hot water and cook gently about 45 minutes, if of medium size. In another vessel, boil the liver for 10 minutes, mince very fine and put it back into the water in which it was boiled, season with butter, pepper, and salt, and thicken with flour, and pour over the rabbit. Onion sauce is preferred by some, in which case serve it in the same manner as the liver sauce.
After skinning, cleaning, and wiping dry, fry the same as chicken. Unless known to be young and tender, it is a surer way to parboil before frying.
After cleaning, cut up like chicken and stew until tender. Then put into a deep pan with sides lined with pie-paste. Thicken the gravy and add butter, pepper, and salt. Pour over and cover with crust. Bake about 20 minutes.