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

Have slices of roasted bread in the dripping-pan, baste often with the drippings, and when done remove the twine, or the twine and paper, but neither the salt pork nor the grape-vine leaves, and serve warm. The slices of bread are placed on the dish, then a quail on each slice. Water-cress may also be served as above. Quails roasted with grape-vine leaves are considered one of the most _recherché_ dishes. When about half roasted, the liver of the birds, well pounded, is put in the dripping-pan, and the drippings are turned over the birds when dished. When pounded, the livers may be spread on the slices of bread before placing them in the dripping-pan. _With Green Peas._--When the quails are roasted or baked, they may be served with green peas _au jus_. They may also be served on a _purée_ of celery or of mushrooms. _In Chartreuse._--Proceed exactly as for a _chartreuse_ of prairie-bird. Quails may be served in every way like prairie-hens, _stewed_, in _salad_, in _salmis_, etc. _Rabbit--to select._--A rabbit, like almost every other kind of game, has a better taste when a little seasoned, but not too much so. As long as the body is rather stiff, it is good; but when soft, and when the flesh has a black-bluish appearance, it is necessary to examine it carefully, as it might be tainted. A young rabbit has soft paws, and are not much opened; but an old one has them open, hard, and worn out. The ears of a young one are very soft, while those of an old one are stiff and comparatively rough. The blood of the rabbit is a great improvement when mixed with the sauce or gravy accompanying it when served; therefore, we emphatically and earnestly ask of hunters, when they kill rabbits, to place them in their game-bags in such a position that the place where the shots have penetrated and through which the blood is escaping, be upward, and consequently stop the spilling of it. Tame rabbits, unless they have been kept in a large place, well fed, free from