New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

it will not eat the worse. Boiled in seawater, is by some much admired. Game is often brought in when not likely to keep a day, in the cook’s apprehension; yet may be preserved two or three days, if wanted, by the following method: If birds, (woodcocks and snipes excepted, which must not be drawn) draw them, pick, and take out the crop; wash them in two or three waters, and rub them with a little salt. Have ready a large saucepan of boiling water, and plunge them in one by one; boil each five minutes, moving it, that the water may go through them. When all are finished, hang them by the heads in a cold place; when drained, pepper the inside and necks. When to be roasted, wash to take off the pepper. The most delicate birds, even grouse, may be kept this way, if not putrid. Birds that live by suction, &c. bear being high; it is probable that the heat might cause them to taint more, as a free passage for the scalding water could not be obtained. Hares ought not to be paunched in the field, as they keep longer, and eat much better without. But that is seldom in the cook’s power to guard against. She should take out the liver and heart, and parboil the former to keep for stuffing, wipe the inside every day, quite dry, put a bunch of parsley, or some pepper, or both; thus it will keep long, especially if the seasoning be rubbed early on the inside to prevent any mustiness of taste, which often is communicated to the stuffing by this omission, and want of extreme nicety in washing it in water and vinegar before it be dressed, while the outside has been preserved fresh by the skin. If old, a hare should be kept as long as possible, except for soup, or jugging; and after soaking, in vinegar, be well larded. Freshwater fish has often a muddy taste; to take off which, soak it in strong salt and water, or, if of a size to bear