If squabs are used, two hours will cook them. All small birds, as well
as partridge, grouse, etc., can be prepared in the same manner.
Remember that the birds must be cooked tender, and that the liquor
must be so reduced that it will become jellied.


Roast Rabbit.

First make a stuffing of a pound of veal and a quarter of a pound of
pork, simmered two hours in water to cover; four crackers, rolled
fine; a table-spoonful of salt, a scant teaspoonful of pepper, a
teaspoonful of summer savory, a large table-spoonful of butter and one
and a quarter cupfuls of the broth in which the veal and pork were
cooked. Chop the meat fine, add the other ingredients, and put on the
fire to heat. Cut off the rabbit's head, open the vent, and draw. Wash
clean, and season with salt and pepper. Stuff while the dressing is
hot, and sew up the opening. Put the rabbit on its knees, and skewer
in that position. Rub thickly with butter, dredge with flour, and put
in the baking pan, the bottom of which should be covered with hot
water. Bake half an hour in a quick oven, basting frequently. Serve
with a border of mashed potatoes, and pour the gravy over the rabbit.


Curry of Rabbit.

Cut the rabbit in small pieces. Wash, and cook the same as chicken
curry.