1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

424

Italian Potted Birds.

Cook the birds either by braising or roasting.

Let them

must be remembered that they are

get quite cold, and it

properly dressed and trussed before cooking. Put into a clean saucepan sufficient oil to cover the birds, add salt to it, and spice it with whole spices, nutmeg, cloves, cardamum seeds, long peppers, &c. Let it stew slowly at low tempera- ature for half an hour. Place the birds in the oil and keep at the same heat, from 90° to 100^ F. for an hour. Then put the birds in jars. Boil up the oil, but do not destroy the colour. When it ceases to make a noise lift it off the fire, let it cool down. Pour over the birds and tie down. They keep longer in oil than in butter without growing rank. Put the pot containing the bird in the oven, put a muslin bag containing charcoal in with the bird. Let the butter slowly warm up to boiling point, and then stand 20 minutes at a lower degree of temperature. Lift out the charcoal bag — dish the bird, and serve hot or cold. It will be perfectly sweet. of game, charcoal can be employed to render them less highly pro- nounced to the noses or tastes of the household. For ragouts, salmi, stews, hashes, pies, &c., To Cure Rank Taste in Potted Birds.

COMPOTES

Are very useful

may be made

and

of

dishes

dessert

almost any kind of fruit.