-1:56 APPENDIX. 



the rest of the rice ; make it smooth, and spread over it the 

 yolk of two well-beaten eggs. Cover the dish with a tin 

 plate, and coals above and under, or bake in an oven, with a 

 moderate fire. 



QUAIL, RAIL, PLOVER, AND OTHER SMALL BIRDS, 



&re prepared and cooked as directed for snipe and wood- 

 cock, except that you cut off the head, and remove the crop 

 and trail before cooking. Some remove only the crop from 

 the very small birds. 



CRANES AND HERONS, 



when young, are oftenv stewed and broiled like chickens, and 

 are considered very good, but I prefer to make a soup of 

 them, with gumbo. 



Pick a*nd dress them like any fowl; cut them up with a 

 piece of fresh beef, or a gill of the essence of beef to two or 

 three birds, and put all in a pot, with a table-spoonful of lard 

 or pork, an onion, sliced or not, as preferred, and water enough 

 to cook the meat. After they have become soft, if you have 

 them, add 100 or less oysters, with their liquor, or soft or hard 

 crabs previously cleaned and cut in quarters. Let it simmer 

 a couple of minutes or so, if oysters are used with crabs, till 

 they are done. Just before serving, stir in, till the soup be- 

 comes mucilaginous, one or two table-spoonfuls of gumbo. 

 Okra is commonly called gumbo ; their properties are simi- 

 lar, but one is a vegetable pod, the other a leaf. The only 

 place it can probably be found at in this city is Coolidge & 

 Adams's, John Street. It is cheap. 



POTTED PIGEONS, CURLEW, OR OTHER DRY BIRDS. 



Thoroughly pick and clean them ; make a stuffing of one 

 egg, one cracker, and an equal quantity of suet or butter, 

 and sweet marjoram or sage; make small balls of the stuffing, 

 and put one of them, with a small slice of salt pork, into each 

 bird ; dredge the birds well with flour, and lay them close to- 



