No. 181 Broiled Quails
Take quails and serve as the spring chicken, only use currant jelly with the cream and butter. Serve as above.
No. 182 Fricassee Rabbit
Clean a rabbit, cut in 4 quarters, pepper, salt and flour it, fry a delicate brown, dust flour in frying-pan; cut in it, very fine, 1 small onion, and parsley, ½ pint each of milk and and cream, and pour in frying-pan; then put rabbit in to stay ¼ hour. Boil rice dry and put it round the dish with rabbit and gravy in the center.