Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

over a clear hot fire. Dish, pepper and salt, put a piece of butter upon, and lay under each bird a round of delicate toast. Small birds Can be cooked in the same way. Breakfast stew of squirrels Clean and joint a pair of large gray squirrels; lay in vinegar and water for an hour; wipe dry and brown them slightly in pork fat in which a sliced onion has been fried. Pack the squirrels in a pot, pour over them the fat and onion from the frying-pan and a cup of weak stock. Cover closely and simmer until tender. Season with pepper, celery salt and kitchen bouquet; thicken with browned flour rubbed to a paste with butter, boil up and serve. Stew the squirrels tender overnight, seasoning and thickening the gravy when you warm them up in the morning. BREAKFAST VEGETABLES Stewed potatoes Pare the potatoes and cut into small dice. Cook tender in boiling water, salted. When clear, but not broken, turn off the water and cover with hot milk into which you have stirred a lump of butter rolled in flour. Simmer for ten minutes, add a tablespoonful of finely-minced parsley, boil up once and serve. Hashed potatoes, browned (No. 1) Cook as in last recipe, but when ready for the milk turn the stewed potatoes into a buttered pudding dish, cover with the milk, butter and flour and bake, covered, half an hour. Then uncover and brown. This dish is particularly good if a little onion juice and about a tablespoonful of minced celery be mixed with the potatoes just before they are put into the bake-dish. The dice should be _very_ small. Hashed potatoes, creamed and browned (No. 2) Cut a dozen cold boiled potatoes into very small dice. Thicken a cupful of hot milk with a tablespoonful of flour, rubbed into one of butter. Season to taste and stir the potato dice into this sauce. Stir for just a minute; turn into a greased baking-dish and brown in a good oven. Lyonnaise potatoes Cut a dozen cold boiled potatoes into dice of uniform size.