510 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, 
are 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 often stewed and broiled like chickens, and 
are considered very good, but I prefer to make a soup of 
them, with gumbo. 
Pick and 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 summer 
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 stufting of one 
egg, one cracker, and an equal quantity of suet or butter, 
55) 
and sweet marjoram or sage; make small balls of the stufting, 
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- 
