Directions for Cookery, in its Various Branches

should roast about three hours. At the last, transfer the gravy to a small sauce-pan; thicken it with a little butter rolled in flour, give it a boil up, and send it to table in a boat. Garnish the kid with lumps of currant jelly laid round the edge of the dish. A fawn (which should never be kept more than one day) may be roasted in the same manner; also, a hare, or a couple of rabbits. You may send to table, to eat with the kid, a dish of chestnuts boiled or roasted, and divested of the shells. TO ROAST A HARE. If a hare is old do not roast it, but make soup of it. Wash and soak it in water for an hour, and change the water several times, having made a little slit in the neck to let out the blood. Take out the heart and liver, and scald them. Drain, dry, and truss the hare. Make a force-meat richer and more moist than usual, and add to it the heart and liver minced fine. Soak the bread-crumbs in a little claret before you mix them with the other ingredients. Stuff the body of the hare with this force-meat, and sew it up. Put it on the spit, rub it with butter, and roast it before a brisk fire. For the first half hour baste it with butter; and afterwards with cream, or with milk thickened with beaten yolk of egg. At the last, dredge it lightly with flour. The hare will require about two hours roasting. For sauce, take the drippings of the hare mixed with cream or with claret, and a little lemon-juice, a bit of butter, and some bread-crumbs. Give it a boil up, and send it to table in a boat. Garnish the hare with slices of currant jelly laid round it in the dish. FRICASSEED RABBITS. The best way of cooking rabbits is to fricassee them. Take a couple of fine ones, and cut them up, or disjoint them. Put them into a stew-pan; season them with cayenne pepper and