Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

there is no stiffness in the legs. Small birds are generally put by the half dozen on the same skewer, as seen in the cut (p. 278); but when a little larger, like the robin or plover, they may be trussed as directed for snipes. _Grouse or Heathcock._--These are good as long as the legs are flexible; if not, examine them carefully, they might be rotten inside. Lard them well, envelop each in buttered paper, and place on the spit before a good fire; baste often, remove the paper after twenty or twenty-five minutes; leave two or three minutes more, basting continually with the drippings; dish the birds; mix with the drippings a few drops of lemon-juice, and a little salt and pepper, and serve with the birds. _Baked._--Lard the bird as for roasting; that is, the fleshy parts only are larded with salt pork, then truss them as directed for chicken, place them in a baking-pan, cover the bottom of the pan with cold water, put a piece of buttered paper on each bird, place in a hot oven, baste often till done. Serve with the gravy some water-cress, and lemon-juice, or vinegar. It is also prepared, cooked, and served in the different ways described for prairie-hen, either in _chartreuse_, _salmis_, salad, or any other way. _Hare._--No hares have yet been found in the United States, except in California. The reported hare of the Western prairies is, as far as known, a species of rabbit. That found in the Eastern markets comes from Canada and Europe. The Canadian hare is very inferior in quality. _To select._--When young it has rather soft paws, and not much opened, and also soft ears; but if old, the paws are hard and much worn, and the ears stiff and hard. If fresh, the body is stiff; it is soft, and the flesh is nearly black, if tainted. Save the blood as much as possible; it improves the sauce very much. _In Civet._--When the hare is cleaned as directed for game, cut in pieces. Have in a saucepan and on a good fire two