meat; the livers minced and cooked with it. When you serve it, add the juice of ½ a lemon and a very little cayenne.
Rabbits to Fricassee.
Cut them in joints and parboil them; take off the skin, and stew them in gravy of knuckle of veal, lean ham, sweet herbs, mace, nutmeg, white pepper, lemon peel and mushroom powder; when the meat is tender, thicken the gravy with the yolks of 3 or 4 eggs in a pint of cream; stir in gradually 2 table-spoonsful of oyster, 1 of lemon pickle, and 1 of essence of anchovy. Serve very hot. Stewed mushrooms are good with this. Garnish with slices of lemon and pickled barberries.
Rabbit, Hare, and Game to Pot.
Rabbit must be seasoned with pepper, salt, cayenne, mace, and allspice, all in fine powder.—Hare with salt, pepper, and mace.—Partridges, with mace, allspice, white pepper, and salt in fine powder.—Read directions to pot beef, and proceed in the same way.
Turkey to Braise.
Truss it as for boiling: put 3 onions, a carrot, turnip, and a head of celery, all sliced, at the bottom of a stew-pan, with a bunch of parsley, a sprig of thyme, 2 bay leaves, 3 cloves, and a blade of mace, also ½ lb. of lean ham, and 2 lbs. of veal cut small, put in 2 quarts of water, and then the turkey (the breast downwards), cover close, and let it simmer over a slow fire about two hours, according to its size; then take it up, and keep it hot, strain the stock into a stew-pan, boil it over the fire, and skim off all the fat; have 2 oz. butter melted in another stew-pan, stir in enough flour to make it thickish, and keep stirring till it is cooked enough, but keep it white, then take it from the fire, and keep stirring till half cold, pour in the stock, add a little sugar, and boil it all up, stirring all the time: place the turkey on the dish, with either some cauliflower heads or Brussels sprouts round it, and pour the sauce over.
