Modern cookery for private families

forty-five minutes: when _very_ young they will require even less time than this. Cover them with rich white sauce, mixed with the livers parboiled, finely pounded, and well seasoned with cayenne and lemon-juice; or with white onion sauce, or with parsley and butter, made with milk or cream instead of water (the livers, minced, are often added to the last of these), or with good mushroom sauce. 30 to 45 minutes. FRIED RABBIT. After the rabbit has been emptied, thoroughly washed and soaked, should it require it to remove any mustiness of smell, blanch it, that is to say, put it into boiling water and let it boil from five to seven minutes; drain it, and when cold or nearly so, cut it into joints, dip them into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper, and when all are ready, fry them in butter over a moderate fire, from twelve to fifteen minutes. Simmer two or three strips of lemon-rind in a little gravy, until it is well flavoured with it; boil the liver of the rabbit for five minutes, let it cool, and then mince it; thicken the gravy with an ounce of butter and a small teaspoonful of flour, add the liver, give the sauce a minute’s boil, stir in two tablespoonsful of cream if at hand, and last of all, a small quantity of lemon-juice. Dish the rabbit, pour the sauce _under_ it, and serve it quickly. If preferred, a gravy can be made in the pan as for veal cutlets, and the rabbit may be simply fried. TO ROAST A PHEASANT. [In season from the beginning of October to the end of January. The licensed term of pheasant shooting commences on the 1st of October, and terminates on the 2nd of February, but as the birds will remain perfectly good in cold weather for two or three weeks, if from that time hung in a well-ventilated larder, they continue, correctly speaking, _in season_ so long as they can be preserved fit for table after the regular market for them is closed: