HARE OR RABBIT ROASTED
If the hares and rabbits are young, the ears will be tender. Clean the rabbits and wash them through several waters. If to be roasted, they must be stuffed with grated bread crumbs, suet or butter, a chopped onion, the liver of the rabbit chopped, and a lemon peel grated. Moisten with eggs and a little claret. Put this in the rabbit and sew it up; baste with butter, and cook for two hours. Make the gravy with the drippings in the pan, a little cream or milk, and flour. If the rabbits are old, they are good stewed slowly with sweet herbs, wine, water, and chopped onions, and thickened with flour and butter.
CEDAR, OR CAROLINA RICE BIRDS
These are very small, but make a delicious pie by stewing them with butter and sweet herbs, and baking them in a light paste, with plenty of gravy.
PARTRIDGE OR QUAILS
Are nice roasted or broiled, and served on toast. If baked they require constant basting.
PIGEON PIE. VERY NICE
Take six pigeons, truss them, and stuff them with their own livers, a little bacon, some butter, parsley, and rolled cracker or a small piece of bread; salt to taste; cover the bottom of the baking dish with slices of veal or beef; season with chopped parsley, mushrooms, pepper, salt, and butter. Place the pigeons on this, and cover with a nice pie crust. When the pigeons are placed in the pan, lay between each two pigeons the yolks of two hard-boiled eggs. Be sure and have enough gravy to keep the pie very moist. This can be done by adding plain beef-stock or water as the pie bakes. Parboil the pigeons a little, also the beef, before putting them in the pan, and then keep the water they were boiled in to fill up the pie.
ROAST PIGEONS
Truss them when plucked and drawn, lay thin slices of fat bacon on their breasts; bake them three-quarters of an hour, and then make a gravy with their giblets, which should have been boiling for the purpose. Chop up the livers, etc., brown them and serve with the pigeons. Thin the gravy with the stock the liver was boiled in.