A little mushroom catsup.
Salt and cayenne pepper to the taste.
The same receipt will answer for cold mutton.—Mrs. R. L. O.
To Barbecue Squirrel.
Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut catsup. Let it cool, and then pour it over the squirrel.
Roast Rabbit.
Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly.—Mrs. B.
Barbecued Rabbit.
Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry. When brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot.—Mrs. T.
Stewed Rabbit.