Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

day, turning it over two or three times. Then bake or roast it, and serve with the gravy and water-cress. _Stewed._--When cleaned and prepared, cut the rabbit in pieces. Put in a saucepan three ounces of butter and set it on the fire; as soon as melted, put the pieces of rabbit in, stir now and then till they are turning rather brown, then take them from the pan but keep it on the fire. Put in it a rather small carrot and two or three onions, both sliced, a few slices of turnip, half a dozen sprigs of parsley, two of celery, one of thyme, the last three tied together with twine, and two or three cloves, also half a pint of Madeira or Sherry wine, salt, and pepper; cover the whole with broth or water; boil gently till half done, when add the rabbit, and continue boiling till the whole is done, stirring once in a while. Dish the rabbit, mash the onions, carrot, and turnip, through a colander, which you put all around the pieces of rabbit, strain the sauce over the whole, and serve warm. _Cold._--What is left is warmed and served, if from a civet, giblotte, stewed, etc., and served with a _vinaigrette_, if from a roasted or baked piece. It may also be served with a _piquante_, _poivrade_, or _ravigote_ sauce. _Snipe--to truss._--Prepare as directed for poultry. Cut the wings off just above the second joint, as seen in the cut below. The head and legs must be cleaned very carefully. By heating the lower part of the legs and the claws, the skin can be easily removed, but this is not necessary, they may be singed and washed only. Fold the legs and run the bill of the bird through the two legs and the body. Put a slice of fat salt pork on the breast of the snipe, which you fasten there with twine, as seen in the cut below. The cut represents the bird on the spit, ready for roasting. [Illustration] _Stewed._--Take four snipes and pound the livers, hearts, and lungs