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

having a row of carrots and a row of turnips, they are mixed, that is, placed alternately, the white spots representing pieces of turnips and the black spots pieces of carrots--the top being decorated according to fancy. According to the size of the mould, two, three, or more prairie-hens may be prepared at one time and in the same mould. [Illustration] _Roasted._--Rub the stomach and legs of the birds with lemon, then envelop those parts with slices of bacon tied with twine, or fixed with small skewers; after which envelop the whole bird in buttered paper tied with twine; place them on a spit before a good fire, take the paper off after twenty or thirty minutes, according to the age of the bird; leave two or three minutes longer, baste often during the process of roasting, with the drippings; dish the birds without removing the slices of bacon; mix in the gravy the juice of half a lemon, or half an orange, a little salt and pepper, and serve it with the birds. It may also be served with water-cress and lemon-juice or vinegar. When roasted or baked and dished, place carpels of oranges all around, and serve. A roasted or baked prairie-hen is also served with the following sauces: anchovy, caper, Champagne, cranberry, and _ravigote_ or tomato, and currant-jelly. _With Mushrooms._--When roasted or baked, serve it with a garniture of mushrooms. It is also served with a garniture of cauliflowers, _financière_, _Macédoine_, and of truffles. _In Fricassée._--Prepare, cook, and serve it like chicken in _fricassée_. _In Crapaudine._--Proceed as for pigeons in _crapaudine_, the only difference being that it takes a little longer to cook. It is also prepared and served as a quail, _hunter-like_. It takes longer to cook than a quail. _Sauté._--Clean, prepare, cut, cook, dish, and serve the prairie-bird as a chicken sauté. _Stewed._--Clean, prepare, and truss the bird as directed. Put about one ounce of butter and two ounces of fat salt pork, cut in dice, in a saucepan, and set it on a quick fire; toss gently, and when the butter is melted, put