166 FARM HOMES, IN-DOORS AND OUT-DOORS. 



being cut up and boiled in salted water for half an hour, 

 they are fried in a pan, with a little salt pork, until nicely 

 browned, placed in a tureen, and a gravy made of milk 

 and cream, and a little flour poured over them. 



Roasted Quails. Place the birds in a baking-pan, with 

 half an inch of boiling water slightly salted. Lay a thin 

 slice of bacon or of salt pork over each breast, cover the 

 pan closely, and set it m the oven for a quarter of an 

 hour to steam and "plump" the birds. Then remove 

 the cover and bake three-quarters of an hour, basting 

 them often. 



Roast Goose. Do not attempt to roast any but a young 

 goose. Make for it a stuffing of bread and butter, sea- 

 soned with chopped onions, sage, salt, and pepper, and 

 moistened with an egg or two. Like turkey, it must be 

 basted often and well cooked. From two to two hours 

 and a half is a sufficient time. Apple sauce should ac- 

 company roast goose. 



Stewed Pigeons. Place a bit of salt pork in each, and 

 lay them breast upward in a stew-pan along with a carrot, 

 an onion, and a little parsley, and pour over enough boil- 

 ing water to cover them. Cover closely and let them 

 simmer until tender. Place them on pieces of toasted 

 bread ; remove the vegetables from the broth, thicken it 

 with a little flour and water, adding a little pepper and 

 salt, and pour it over the pigeons. 



Pressed Veal. Boil a loin of veal in as little water as 

 possible. "When done and cooled, chop it rather finely, 

 seasoning it with salt, pepper, and sage, and pour over it 

 a pint of the water in which it was boiled. Put it in a 

 deep, oval dish, lay a platter on top, and press it with a 

 weight. 



Calf's Liver. Fry thin slices of salt pork until crisp ; 

 lay them upon a platter and keep warm. Dip thin slices 



