_To serve._--A _salmis_ is served in two ways: first, the _croutons_ are placed on the dish, a piece of meat is put on each, and then the sauce is poured all over; second, dish the meat and sauce, place the _croutons_ all around the dish, with a piece of lemon or bitter orange between each _crouton_. When the _croutons_ are served under the pieces of meat, you must have as many as there are pieces; when served around the dish, have enough of them, and of slices of lemon, to surround the dish. The _croutons_ and slices of lemon are always placed around the meat and on the border of the dish. The lemon or orange is first split in two lengthwise, then cut in eight, twelve, or sixteen slices, always commencing to cut on the inside and finishing by the rind. Chop fine the bones, heart, and liver of the bird, and put them in the saucepan at the same time with the broth. Truffles or mushrooms sliced may be added to the sauce, if liked, but only when strained.
_Another._--Carve the bird or part of it, and serve cold with the following sauce; pound the liver of the bird and put it in a saucer; add to it a little vinegar, salt, pepper, and stir and mix the whole; then add about three times as much oil as vinegar, mix again, then lemon-juice, stir, and serve. It may be made without vinegar at all, using lemon-juice instead of vinegar to mix at first.
OPOSSUM, OTTER, RACCOON, SKUNK, FOX, WOODCHUCK, AND OTHER LIKE ANIMALS.
We cannot say that we have had much experience in cooking the above animals, but they are all eaten by many persons, in different parts of this and other countries. We have tasted of all or them except the raccoon, and we must say that we found them palatable. It is well known that when our soldiers retook possession of Ship Island, they found plenty of raccoons on it, and ate all they could catch. One day we happened to meet a sub-officer, who was there at the time, and inquired of him about it. He said he had never eaten any raccoons before, and did not know that they were eatable; but now he could eat them as readily as rabbit, as they were quite as good.
The best time to eat any of the animals enumerated above is from Christmas to the 15th of February.
_How to prepare them._--As soon as the animal is killed skin it, take the inside out, save the liver and heart, and wash well with lukewarm water and a little salt, inside and out; then wipe dry with a towel, put inside a few leaves of sage, bay-leaves, mint, and thyme, and sew it up. Hang it outside in a place sheltered from the sun, such as the northern side of a building; leave it thus five or six days, then take off, and cook.