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RABBIT

Fried Rabbit Cut a rabbit into neat joints and flour them well. Make some dripping hot in the frying-pan, then put in the joints and fry to a nice brown. Mix one ounce of butter, two tablespoonfuls of mushroom ketchup, one teaspoonful of minced shallot for the gravy, and serve up with the rabbit on…

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POULTRY

POULTRY should have smooth legs and short spurs, with the feet bending easily and the esres bright. If the bird has a bluish tinge it is not good. Poultry should not be eaten until twelve or fourteen hours after it is killed. To test whether poultry is tender or otherwise, pinch the skin. If it…

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POTTED MEATS

Brawn Boil an ox-cheek until the meat leaves the bones. When cold remove the fat from the top, scrape the meat from the bones, and chop fine. Season with pepper and salt, and place in moulds. Warm up the liquid, which wil! Have formed into a jelly, and pour over the meat. Collared Head and…

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PICKLES

THE best and purest quality of vinegar should be used when pickling, and it should always be scalding hot. If grated horseradish is mixed with pickles, it will prevent the formation of mould. It is important to seal the pickles as tightly as possible. For this reason, boil the corks of the bottles, and while…

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FISH

WHEN buying fish, press the finger firmly on it. If it be fresh, the impression made will rise as to leave no trace of the finger; but should the fish be stale the impression will remain. Sea that the eyes are bright and the gills red. Fish should never be laid one on the top…