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

the bird in and brown it all around; then add four small onions, half a carrot in slices, salt, and pepper; stir till the onions and carrot are partly fried; then add half a pint of broth, same of white wine, a bunch of seasonings composed of four or five stalks of parsley, one of thyme, one bay-leaf, and a clove; boil gently till done; dish the bird, turn the sauce over it through a strainer, and serve warm. Thus stewed, it may be served with the following _purées_: asparagus, beans, lentils, lima beans, mushrooms, and peas. _Cold._--A whole bird or part of it left from the preceding day's dinner, if it has been broiled, baked, or roasted, is prepared and served in salad, like a chicken salad; or in _salmis_. _Boned._--A boned prairie-bird makes an excellent dish and a most nutritious and warming one. Persons having a phlegmatic constitution ought to partake of it at least twice a week during hunting-time. Always select a very fresh and fat bird to bone. Pick, bone, fill, cook, and serve it as described for boned turkey. A prairie-hen is more easily boned, when fresh, than an ordinary chicken. The addition of truffles (about half a pound for one bird) makes it still richer and warmer. _In Croquettes._--Prepare, cook, and serve as chicken croquettes. _Quails._--A quail, like a prairie-bird, is old when it has a white bill and bluish legs; when young, the bill is of a rather dark-gray color, and the legs are yellowish. Quails are just the contrary of pheasants; the more fresh they are when cooked, the better. _To prepare._--When cleaned and prepared as directed for poultry, cut off the end of the claws, and then truss it as a chicken, sprinkle salt and pepper on the breast. Cut thin slices of fat salt pork, somewhat square, and of a proper size to cover the breast of the bird, but not the back. Tie it to the bird with two pieces of twine, then roast or bake. _Another way to prepare them._--When cleaned, prepared, and trussed as above, envelop the