Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a pint of Port wine, two or three blades of mace, and a tablespoonful of flour, mixed with a quarter of a pound of butter. Let it stew gently till quite tender, and then serve hot.—Mrs. C. C.
Stewed Rabbit.
Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When nearly done, take out the pieces, strain the water in which they have boiled, and return all to the stewpan, with a teacup of milk, a little pepper, salt, chopped onion and parsley. After this boils up, stir in a heaping tablespoonful of butter, in which a tablespoonful of flour has been rubbed. Let it boil up once more; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bread crumbs. The same receipt will answer for squirrel.—Mrs. T.
Wild Turkey.
If the turkey is old, after it is dressed wash it inside thoroughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of pork, beef, or any other cold meat, plenty of chopped celery, stewed giblets, hard-boiled eggs, pounded cracker, pepper, and salt, and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird, and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been boiled. Place in a hot oven. When it begins to brown, dredge with flour and baste, turning often, so that each part may be equally browned. Put a buttered sheet of paper over the breast, to prevent dryness. When thoroughly done, lay on a dish, brown some crackers, pound and sift over it, and serve with celery or oyster sauce.—Mrs. T.
A Simpler Way to Prepare Wild Turkey.
Prepare the turkey as usual, rub the inside with salt and cayenne pepper, and put in the baking-pan, with water enough to make gravy. Cut up the gizzard and liver with a lump of butter and a spoonful of cream. Mix with the gravy and serve hot.
To Roast Wild Fowl in a Stove.
Put them on a rack above a pan, so that the gravy will drip through. This makes them as delicate as if roasted on a spit. If roasted in a pan, they will be exceedingly greasy and have the stovey taste to which so many persons object.—Mrs. J. W. S.
Wild Goose.