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

fine. The legs or wings peppered and salted first, and when done, rubbed with cold butter. The other parts warmed with the gravy and a little stuffing. _Rabbits_ May be eaten various ways. Roasted with stuffing and gravy. Ditto without stuffing; and with liver, parsley, and butter: seasoned with pepper and salt. Boiled, and smothered with onion sauce; the butter being melted with milk instead of water. Fried, and served with dried or fried parsley, and liver sauce as above. Fricasseed, as directed for chickens. Made into Pies, as chickens, with forcemeat, &c. are excellent, when young. _To make Rabbit taste much like_ Hare. Choose a young full grown one: hang it, with the skin on, two or three days: skin, and lay it unwashed in a seasoning of black and Jamaica peppers, in fine powder, putting some port wine into the dish, and baste it occasionally for forty hours: then stuff and roast it as hare, and with the same sauce. Do not wash off the liquor that it lay in. _Potted Rabbit._ Cut up and season three or four after washing them. The seasoning must be mace, pepper, salt, a little Cayenne, and a few pimentos in finest powder. Pack them as close as possible in a small pan, and make the surface smooth. Keep out the carcasses, having taken all the meat off them, and, putting a good deal of butter over the rabbits, bake them gently. Let them remain a day or two, then remove into potting pans; and add some fresh butter to that which already covers them. SOUPS. _Giblet Soup._ Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or a pound of gravy beef, or bone of knuckle of veal, an oxtail, or some shankbones of mutton; three onions, a blade of mace, ten peppercorns, two cloves, a bunch of sweet herbs, and two quarts of water. Simmer till the gizzards are quite tender, which must be cut in three or four parts; then put in a little cream,