A hare will keep with the skin on it, and paunched, for about three weeks in cold weather. It is then fit for roast- ing. First cut off the feet, and begin drawing off the skin at the hind-legs, proceeding along the body to the head. l!e careful not to tear the ears in skinning them. Soak and wash the hare well in several waters, and then wipe quite dry. Stuff the body, and sew the skin of the belly over it. Place the hind and fore legs flat against the sides, and fasten Fig. 7. with skewers. To make the hind-legs lie flat, the under sinews must be cut. Fix the head between the two shoulders, on to the back, by running a skewer through it into the body. In roasting, suspend head downwards. A hare should be baking meat— broiling. 25 basted for the first twenty minutes with milk, and afterwards with butter, flouring it lightly. It will require from an hour and a half to two hours. The hare should be dished back upwards, as represented in fig. 7, and served with rich beef gravy and currant jelly. BAKING MEAT. Meat is prepared for baking in the same manner as for roasting. It should be placed in a deep dish and raised on a stand, to prevent the grease from soaking into it. Few joints are so good when baked as they are when roasted. The time allowed for baking meat should be the same as for roasting, and constant and careful basting is absolutely neces- sary. The sauce may be prepared in the same way as for roasting. BROILING. Broiling is the rapid cooking of any kind of animal fuod, either before or over the fire. The apparatus required in broiling is very simple, and consists only of a gridiron, which should have small bars, and be kept thoroughly clean, not only on the tops, but on the sides of the bars. Let it be heated on the fire for a few minutes before placing the meat upon it. If the bars, when warm, be rubbed with a piece of brown paper, and fat or suet, it will prevent the meat from sticking to them. The operation of broiling requires a clear strong fire, with no smoke. In almost all cases the meat ought to be frequently turned, which may be best done by means of a pair of small tongs ; a fork should on no account be used, for it breaks the meat, and allows the gravy to run out. Broiling is applicable only to meat which is to be eaten immediately on being dressed. This is an advantage when expeditious cooking is- required, but a disadvairtage when there is any uncertainty as to the time at which the meat is to be eaten. Some cooks beat meat before broiling, as well as before frying, for the purpose of making it tender ; this is of no 26 BROILED BEEFSTEAK — MUTTON CHOPS. use when the meat has been sufficiently hung, and may do more harm than good, by expelling the juices. TO BROIL BEEFSTEAK. 1 lb. beefsteak. I 2 oz. fresh butter. Pepper. I Salt✪ Broil Beefsteak.

AI-modernized reading of the original text

A hare will keep with the skin on it, and paunched, for about three weeks in cold weather. It is then fit for roasting. First cut off the feet, and begin drawing off the skin at the hind-legs, proceeding along the body to the head. Be careful not to tear the ears in skinning them. Soak and wash the hare well in several waters, and then wipe quite dry. Stuff the body, and sew the skin of the belly over it. Place the hind and fore legs flat against the sides, and fasten Fig. 7. with skewers. To make the hind-legs lie flat, the under sinews must be cut. Fix the head between the two shoulders, on to the back, by running a skewer through it into the body. In roasting, suspend head downwards. A hare should be baking meat— broiling. basted for the first twenty minutes with milk, and afterwards with butter, flouring it lightly. It will require from an hour and a half to two hours. The hare should be dished back upwards, as represented in fig. 7, and served with rich beef gravy and currant jelly. BAKING MEAT. Meat is prepared for baking in the same manner as for roasting. It should be placed in a deep dish and raised on a stand, to prevent the grease from soaking into it. Few joints are so good when baked as they are when roasted. The time allowed for baking meat should be the same as for roasting, and constant and careful basting is absolutely necessary. The sauce may be prepared in the same way as for roasting. BROILING. Broiling is the rapid cooking of any kind of animal fuod, either before or over the fire. The apparatus required in broiling is very simple, and consists only of a gridiron, which should have small bars, and be kept thoroughly clean, not only on the tops, but on the sides of the bars. Let it be heated on the fire for a few minutes before placing the meat upon it. If the bars, when warm, be rubbed with a piece of brown paper, and fat or suet, it will prevent the meat from sticking to them. The operation of broiling requires a clear strong fire, with no smoke. In almost all cases the meat ought to be frequently turned, which may be best done by means of a pair of small tongs ; a fork should on no account be used, for it breaks the meat, and allows the gravy to run out. Broiling is applicable only to meat which is to be eaten immediately on being dressed. This is an advantage when expeditious cooking is- required, but a disadvairtage when there is any uncertainty as to the time at which the meat is to be eaten. Some cooks beat meat before broiling, as well as before frying, for the purpose of making it tender ; this is of no BROILED BEEFSTEAK — MUTTON CHOPS. use when the meat has been sufficiently hung, and may do more harm than good, by expelling the juices. TO BROIL BEEFSTEAK. 1 lb. beefsteak. I 2 oz. fresh butter. Pepper. I Salt.

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Broil Beefsteak

Chambers's cookery for young housewives