An Excellent Hash From Cold Poultry

Cut the meat in pieces, put the trimmings and bones in a saucepan with some pepper, salt, a slice of lean ham, and a little onion. Simmer this for half an hour, thicken it with a bit of butter rolled in flour, then put in the meat. Before serving, squeeze in a little lemon juice.

Cold Roast Fowls Fried

Beat the yolk of two eggs. Cut the fowls into pieces and dip them first in the egg, then in the crumbs. Fry the cut pieces in butter or nice lard. Grated cheese may be used to give a piquant flavor. The dish may be garnished with slices of fried potatoes.

Entree Of Cold Chicken, Turkey, Or Veal

Mince the meat, and add suitable proportions of suet, grated bread, ham, and a little parsley. Mix these with pepper, salt, pounded mace, egg yolk, and flour. Roll and fry.

Ragout Of Livers Of Poultry, Game, Etc

Soak the livers in water and clean them, put them into a saucepan with gravy, pickled mushrooms, or a little catsup, and a bit of butter rolled in flour. Season with pepper and salt. Stew for ten or twelve minutes. The liver of a turkey may be broiled and set in the centre of the dish, with the other livers around.

Broiled Pigeons

Young pigeons or squabs are the nicest for broiling. Cut them down the back, clean them nicely, wash them and dry them on a clean napkin. Have ready a bed of clear coals, heat your gridiron, grease the bars to prevent the pigeons from sticking, and place them over the fire; turn them frequently, and be careful not to let the legs and wings burn. When they are done, put them on a dish, season them with pepper and salt, and baste them well with butter on both sides.

Croquettes Of Fowls

Rub two ounces of fresh butter into six ounces of dried flour; beat the yolks of two fresh eggs with four tablespoonfuls of cold water, and stir into the flour till in a stiff paste; knead till quite smooth; roll it out twice; then let it stand in a cool place for five or six hours; cut up about half a pound of cold fowl (roast or boiled) free from skin; put the bones and trimmings into the sauce-pan, with a piece of garlic the size of a pea and half a pint of water, and stew for gravy; pound the fowl to paste; add two ounces of either ham, hung beef, or tongue, pounded; season with the sixth part of a nutmeg, grated, half a saltspoonful of white pepper, the grated rind of the quarter of a lemon, half a saltspoonful of flour of mustard, and a quarter of a saltspoonful of salt; add sufficient gravy to moisten. Continue to pound till all the ingredients are well mixed; roll out the paste the eighth of an inch thick; divide it into eight equal sized pieces, about three inches square; brush over the surface with cold water; put an eighth part of the pounded meat into each piece, in the form of a sausage; fold the paste over; press the edges to make them adhere; then fry in plenty of boiling lard or clarified dripping (one pound) till of a yellow-brown color (about ten minutes); drain on a sieve before the fire, and serve on a neatly folded napkin, with or without fried parsley in the centre.

Partridges-Stewed, Broiled, Or Roasted

When partridges are too old to roast, they may be stewed in the following manner. Cut them in quarters, season with pepper and salt, and put them in a stew-pan with nearly water enough to cover them. When tender, add some butter, mixed with flour, to thicken the gravy.

Partridges are usually split down the back, washed, wiped dry, and seasoned with salt, and broiled. When done, dust pepper over them, and baste well with butter. They may also be roasted like chickens.

Roasted Reed Birds

Pick your birds, and with a pair of scissors cut and draw them as chickens. Wash them clean, and wipe them dry. Make a dressing of bread crumbs, pepper, salt; butter enough to make the crumbs adhere together; chopped onion may be added, with a small quantity of any kind of sweet herb finely powdered. Fill the birds with this dressing, sew them up, put them on a spit, and baste them with butter whilst they are roasting.