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

placed on the dish, a piece of meat is put on each, and then the sauce is poured all over; second, dish the meat and sauce, place the _croutons_ all around the dish, with a piece of lemon or bitter orange between each _crouton_. When the _croutons_ are served under the pieces of meat, you must have as many as there are pieces; when served around the dish, have enough of them, and of slices of lemon, to surround the dish. The _croutons_ and slices of lemon are always placed around the meat and on the border of the dish. The lemon or orange is first split in two lengthwise, then cut in eight, twelve, or sixteen slices, always commencing to cut on the inside and finishing by the rind. Chop fine the bones, heart, and liver of the bird, and put them in the saucepan at the same time with the broth. Truffles or mushrooms sliced may be added to the sauce, if liked, but only when strained. _Another._--Carve the bird or part of it, and serve cold with the following sauce; pound the liver of the bird and put it in a saucer; add to it a little vinegar, salt, pepper, and stir and mix the whole; then add about three times as much oil as vinegar, mix again, then lemon-juice, stir, and serve. It may be made without vinegar at all, using lemon-juice instead of vinegar to mix at first. OPOSSUM, OTTER, RACCOON, SKUNK, FOX, WOODCHUCK, AND OTHER LIKE ANIMALS. We cannot say that we have had much experience in cooking the above animals, but they are all eaten by many persons, in different parts of this and other countries. We have tasted of all or them except the raccoon, and we must say that we found them palatable. It is well known that when our soldiers retook possession of Ship Island, they found plenty of raccoons on it, and ate all they could catch. One day we happened to meet a sub-officer, who was there at the time, and inquired of him about it. He said