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Classic
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page 16
oven, or dripping pan, and bake it brown; put a pint of water in the bottom, and
if it should dry up, put in more; when it is done, dust in some flour for the
gravy. If done carefully, meat is almost as good roasted in the stove as before
the fire. If you let the gravy boil over in the stove, it makes an unpleasant
smell through the house, and spoils the flavor of the meat.
The ham of fresh pork is good, done in the same way.
To Bake a Pig's Head.
Have the head nicely cleaned, with the eyes taken out, and the ears cut off;
season it with salt and pepper; rub crumbs of bread over, with a spoonful of
lard; put it in the dutch-oven, or dripping pan, with a pint of water; bake it
an hour; thicken and season the gravy.
To Cook Pigeons.
Pigeons should be roasted about fifteen minutes before a quick fire; as the meat
is dry, they should have a rich stuffing, and be basted with butter.
You may bake them in a dutch-oven or stew them in a pot, with water enough to
cover them, and some crumbs of bread or flour dusted over them; let them cook
slowly half an hour; mix together flour and water, with salt, pepper, and
parsley to season, and a lump of butter; stir this in and let it boil up; put
them in a deep dish and pour the gravy over. Pigeons make a very nice pie in the
same way as chickens.
To Bake a Ham.
Make a dressing of bread, seasoned with pepper and herbs, moisten it with about
five eggs, instead of water. Take a ham that has been cut at the table, either
fresh
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