662 HOME AND HOUSEHOLD. 



done, and while yet warm, cut it from the bones into 'small pieces, as for chicken 

 salad. Put it into a stew-pan, with one gill of boiling water. Then stir together, 

 until perfectly smooth, one-fourth pound butter, one teaspoon flour, and the yolk of 

 one egg, which add to the chicken half at a time, stirring all well together. Then 

 season with salt and pepper. After letting it simmer about ten minutes, add one 

 spoon of vinegar, and send to table hot. 



Chicken Pie. Joint and boil two chickens in salted water, just enough to cover 

 them, and simmer slowly for half an hour. Line a dish with potato crust, as directed 

 in the recipe for pot-pie. Then, when cold, put the chicken in layers, with thin 

 slices of broiled pork, butter the size of a goose egg, cut in small pieces. Put in 

 enough of liquor, in which the meat was boiled, to reach the surface. Salt and 

 pepper each layer. Dredge in a little flour, and cover all with a light, thick crust. 

 Ornament the top with the crust, and bake about one hour in a hot oven. Make 

 a small slit in the centre of the crust. If it begins to scorch, lay a paper over a short 

 time. 



Ducks. When roasted, use dressing as for turkey, with the addition of a few 

 slices of onion. Many cooks lay over the game slices of onion, which take away the 

 fishy flavor, removing the onion before serving. Make a sauce with the drippings in 

 the pan in which the game is roasted, and into which are put the chopped giblets, 

 being previously well cooked. Thicken the gravy with brown flour moistened with 

 water. Serve with currant jelly. 9 



Prairie Chickens, Partridges, and Quails. Clean nicely, using a little soda 

 in the water in which they are washed. Rinse them and dry, and then fill them with 

 dressing, sewing them up nicely, binding down the legs and wings with cords. Put 

 them in a steamer over hot water, and let them cook until just done. Then place 

 them in a pan with a little butter, set them in the oven, and baste them frequently 

 with melted butter, until of a nice brown. They ought to brown nicely in about 

 fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with 

 currant jelly. 



Stewed Rabbit. Cut the rabbit into eight pieces, and fry till brown. Add a tea- 

 spoonful of curry powder, quarter teaspoonful pepper, half a teaspoonful powdered 

 thyme, some carrot and turnip cut in slices, two gills of water. Simmer (with closed 

 lid) for one and a half hours. Mix one tablespoonful flour with water till smooth, 

 one small tablespoonful burnt sugar, one of vinegar, a little salt to taste. Add this 

 to the stew, and boil all another minute or two. Serve hot. 



Curried Rabbit. One rabbit, two onions, one apple, one teaspoonful curry pow- 

 der, one ounce dripping, and a little salt. Wash and dry rabbit. Cut it up in small 

 pieces. Put the dripping in a stew-pan. Let it get quite hot. Peel and chop up 

 the onions; also the apple. Fry them till a pale brown. Add the pieces of rabbit, 

 and fry them on all sides. Stir in a teaspoonful of curry powder, a pinch of salt, and 

 mix well with the meat. Add a teacupful of water, and stew very gently, with lid 

 closed, for an hour and a half. Serve with dry boiled rice for a border round it. 



Baked Black Bass. Eight good-sized onions chopped fine, half that quantity of 

 bread crumbs, butter size of hen's egg, plenty of pepper and salt. Mix thoroughly 

 with anchovy sauce, until quite red. Stuff your fish with this compound and pour the 

 rest over it, previously sprinkling it with a little red pepper. Shad, pickerel, and 

 trout are good cooked in the same way. Tomatoes can be used instead of anchovies, 

 and are more economical. If using them, take pork in place of butter, and chop 

 fine. 



