The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To broil a Pigeon, roast a Hare, S(C. lay them in a dish, and they will swim with gravy. You may put them on a little spit, and tie both ends close. To broil a Pigeon. WheD you broil them, do them in the same manner, and take care your fire is clear, and set your gridiron high, that they may not burn, and have a little parsley and butter in a cup. You may split and broil them with a little pepper and salt; and you may roast them only with parsley and butter in a dish. Directions for Geese and Ducks. As to geese and ducks, , you should have sage and onion shred fine, with pepper and salt put into the belly. Put only pepper and salt in wild ducks, easterlings, wigeou, teal, and all other sorts of wild fowl, with gravy in the dish. To Roast a Hare. Take a hare when it is cased, truss it in this manner : bring the two hind legs up to tis sides, pull the fore-legs back, put your skewer first into the hind-leg, then in the fore-leg, and thrust it through the body ; put the fore-leg on, and then the hind- leg, and a skewer through the top of the shoulders and back part of the head, which will hold the head up. Make a pudding thus: take a quarter of a pound of beef-suet, as much crumb of bread, a handful of parsley, chopped fine, sweet herbs of all sorts, such as basil, marjoruin, winter-savory, and a little thyme, chopped very fine, a little nutmeg grated, lemon peel cut fine, pepper and salt; chop the liver fine, and put it in with two eggs, mix it and put it in the belly; sew or skewer it up; spit it, and lay it to the fire, which must be a good one. Different sorts of Sauce for a Hare. Take a pint of cream, and half a pound of fresh butter ; put them in a saucepan, and keep stirring it with a spoon till the but- ter is melted, and the sauce is thick ; then take up the bare, and pour the sauce in a dish. Another way to make sauce for a hare, is to make good gravy, thickened with a little butter rolled in flour, and pour it in the dish. You may leave the butter out if you do not like it, and have currant jelly warmed in a cup, 01 led wine and sugar boiled to a syrup, done thus—take half a pint of