Chop an onion fine, and boil it in milk; when done, add the gravy from the game, and thicken with pounded cracker.
POTTED PIGEONS OR BIRDS.
Pick, soak, and boil the birds with the same care as for roasting. Make a crust as for chicken pie; lay the birds in whole, and season with pepper, salt, bits of butter, and a little sweet marjoram; flour them thickly; then strain the water in which they were boiled, and fill up the vessel two-thirds full with it; cover with the crust; cut hole in the center. Bake one hour and a half.
PIGEONS AND PARTRIDGES.
These may be boiled or roasted the same as chickens, only cover the breasts with thin slices of bacon; when nearly done, remove the bacon, dredge with flour, and baste with butter. They will cook in half an hour.
RABBITS. MRS. ECKHART.
Rabbits, which are best in mid-winter, may be fricasseed, like chicken, in white or brown sauce. Rabbit pie is made like chicken pie. To roast a rabbit, stuff with a dressing made of bread crumbs, chopped salt pork, thyme, onion, pepper and salt; sew up; rub over with a little butter, or pin on a few slices of salt pork; add a little water, and baste often. Rabbits may be fried as you would steak, and served with a sour sauce made like a brown flour gravy, with half a cup of vinegar added; pour over the fried rabbit, and serve it with mashed potatoes.
MEATS.
"What say you to a piece of beef and mustard?"
—SHAKESPEARE.