242 THE AXGLER AXD HTXTSMAX 



Rabbit Fricassee: 



Brown some butter in a hot iron skillet. Then fry the 

 hare, previously cut up, brown on both sides. Then cover 

 the meat with hot water and stew until it is thoroughly 

 tender, seasoning it to suit taste. When stewing is finished, 

 let the meat again fry brown. 



To Roast or Bake Geese or Ducks: 



Wash in soda water, wipe dry. Stuff with a highly- 

 seasoned dressing, using more onion than is commonly used 

 for turkey or chicken, also a little sage. Dredge the fowl 

 with salt, pepper and flour. Put a little water in the pan 

 and baste often. Bake until tender, allowing twenty or 

 twenty- five minutes to the pound. Serve with sauce. ' 



To Broil Squabs, Pigeons, Partridges: 



Here are two good ways, either of which may be used 

 with success: 



Wash in soda water, wipe dry and put in a baking pan 

 heated very hot. Put the skin side down and press it flat 

 on the back inside of a hot oven. Cook about fifteen min- 

 utes, turn the bird and cook until a nice brown. This 

 usually requires thirty minutes. When done, season with 

 salt and pepper and pour melted butter over it. Serve with 

 pastry crullers. You can broil the bird on top of the stove 

 on a hot griddle, or on a wire broiler over hot coals. 



Another way: Split bird down the back. Sprinkle 

 with pepper and salt, dredge with flour and put in a piece 

 of breakfast bacon under each wing and leg. Put three or 

 four pieces of bacon in the broiler, or in the pan, and lay bird 

 on it. Broil in the oven or over coals. If in the oven, baste 

 with drippings from the bacon, and if there is not enough, 

 use a little butter and water mixed. 



(Note: These are all tested recipes furnished by 

 brother sportsmen.) 



