Modern cookery for private families

of rice-flour, smoothly mixed with two tablespoonsful of good mushroom catsup, a quarter of a teaspoonful or more of mace, and something less of cayenne. This is an excellent plain receipt for stewing a hare; but the dish may be enriched with forcemeat (No. 1, Chapter VIII.) rolled into small balls, and simmered for ten minutes in the stew, or fried and added to it after it is dished; a higher seasoning of spice, a couple of glasses of port wine, with a little additional thickening and a tablespoonful of lemon-juice, will all serve to give it a heightened relish. Hare, 1; lean of ham or bacon, 4 to 6 oz.; butter, 2 oz.; gravy, 1-1/2 pint; lemon-rind: 1 hour and 20 to 50 minutes. Rice-flour, 1 large dessertspoonful; mushroom catsup, 2 tablespoonsful; mace, 1/3 of teaspoonful; little cayenne (salt, if needed): 10 minutes. TO ROAST A RABBIT. [Illustration: Rabbit for roasting. ] This, like a hare, is much improved by having the back-bone taken out, and the directions we have given will enable the cook, with very little practice, to remove it without difficulty. Line the inside, when this is done, with thin slices of bacon, fill it with forcemeat (No. 1, Chapter VIII), sew it up, truss, and roast it at a clear, brisk fire, and baste it constantly with butter. Flour it well soon after it is laid down. Serve it with good brown gravy, and with currant jelly, when this last is liked. For change, the back of the rabbit may be larded, and the bone left in, or not, at pleasure; or it can be plain roasted when more convenient. 3/4 to 1 hour; less, if small. TO BOIL RABBITS. [Illustration: Rabbit for boiling. ] Rabbits that are three parts grown, or, at all events, which are still quite young, should be chosen for this mode of cooking. Wash them well, truss them firmly, with the heads turned and skewered to the sides, drop them into sufficient boiling water to keep them quite covered until they are cooked, and simmer them gently from thirty to