Broiled Small Birds.
All birds that are to be broiled must be split in the back; the necks must be cut off, the birds wiped, and the legs drawn up over the breast. This will give a compact form to the bird. Now season with salt. Spread soft butter over the breast and legs, and then dredge thickly with flour. Put in the double-broiler and cook over clear coals, having the buttered and floured side toward the fire at first, that the two materials may unite and form a paste on the bird. Cook quail or squab for ten minutes, and smaller birds six or eight. Partridge and grouse may be cooked in the same way, but the grouse should be cooked for twenty minutes and the partridge thirty. Serve the small birds on slices of crisp toast.
Fricassee of Rabbit.
1 rabbit.
4 tablespoonfuls of pork fat.
1 pint of water.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
6 tablespoonfuls of flour.
Have the rabbit skinned and drawn. Wash it, and then cut into joints. Next season it with the salt and pepper, and roll it in the flour, covering every part. Put the fat in a frying-pan and set on the fire. When hot, lay in the rabbit and cook it until brown on all sides. When the meat is well browned take it up. Into the fat remaining in the pan put such part of the flour as did not cling to the rabbit, and stir until brown. Gradually add the cold water, stirring all the time. When this boils up, taste it to see if it is seasoned enough; then lay the browned meat in the gravy and simmer gently for half an hour. Serve boiled rice or boiled hominy with this dish.