Modern cookery for private families

and the thighs, and the head is fixed upon it. The legs are then pressed as much as possible under the breast, between it and the side-bones, where they are lettered _a b_. The partridge in the engraving is shown with the skewers just withdrawn after being roasted. Hares, after being filled with forcemeat, and sewn or securely fastened up with skewers, are brought into proper roasting form by having the head fixed between the shoulders, and either fastened to the back by means of a long skewer, run through the head quite into it, or by passing one through the upper part of the shoulders and the neck together, which will keep it equally well in place, though less thrown back. The fore-legs are then laid straight along the sides of the hare, and a skewer is thrust through them both and the body at the same time; the sinews are just cut through under the hind-legs, and they are brought forward as much as possible, and skewered in the same manner as the others. A string is then thrown across, under the hare and over the points of both skewers, being crossed before it is passed over the second, and then tied above the back. The ears of a hare are left on; those of a rabbit, which is trussed in the same way, are taken off. [Illustration: Paste Brush. ] Joints of meat require but little arrangement, either for the spit or for boiling. A fillet of veal must have the flap, or part to which the fat adheres, drawn closely round the outside, and be skewered or bound firmly into good shape: this will apply equally to a round of beef. The skin or flank of loins of meat must be wrapped over the ends of the bones, and skewered on the underside. _The cook should_ _be particularly careful to separate the joints when it has not been done by the butcher_, and necks of veal or mutton also, or much trouble will often arise to the carver. [Illustration: Cutlet Bat. ] To flatten and bring