Cut bacon in small pieces. Put into a stewpan to heat. Chop onion. Stick cloves into shallot. Wash, dry and cut up rabbit. Fry onion beside bacon, then lift them out, and put in rabbit, and fry a few minutes, quickly, turning constantly. Have a jar ready, put in a layer of bacon, and a layer of rabbit, tomato, shallot, then the rest of the rabbit, bacon, and onion, lemon, and as much stock to cover, and add I a teaspoonful of salt. Tie a thick piece of paper over the jar and have a tin with water i inch deep. Set the jar in it. Bake in a hot oven for hours. Have ashet ready with a paste round it baked Lift out the pieces of rabbit on to the ashet. Strain sauce, add ketchup and jelly. Stir and pour over rabbit, and serve. J. W. D. Skin, paunch, and wash the hare, cut it into pieces, dredge with flour, and fry in hot dripping. Put gravy in a jar, add the fried pieces of hare, an onion stuck with 6 clove.s, the lemon peeled and cut in quarters, and a good seasoning of pepper, cayenne and salt. Cover the jar down tightly, put it up to the neck in a stewpan , of boiling water and let it stew until the hare is tender. When nearly cooked add a few forcemeat balls, fried or baked in the oven a few minutes before they are put in the gravy. Serve with red-currant jelly. Rabbit may be cooked in the same way. JUGGED HARE. I hare I onion. I tomato. 6 cloves. I I pints good gravy. Flour. Dripping. Some forcemeat balls. Salt, pepper, cayenne. I lemon✪ Jugged Hare. 40 MEXICAN STEW. I piece of lean beef or hough. I large onion. 4 or 5 tomatoes, or tinned tomato. Pepper, salt and little dripping✪ Mexican Stew. Put meat into a deep iron pot, with a very little water, and on it lay onion sliced, tomato also, and pepper, salt and dripping. Cover closely, and simmer for 2 dr more hours, until the beef is very tender and dark coloured. Lift out the meat and pour the gravy over it on the platter. MOCK ROAST OF VENISON. 2 lbs. beef (mixed fat and lean). 2 lbs. fresh pork. I breakfastcupful bread crumbs✪ Mock Roast of Venison. 5 egg.s. Separate from the meat all skin, sinews, etc., which go to make gravy. Mince the beef and pork very fine, and thoroughly mix with the breadcrumbs and well-beaten eggs. Season with pepper and salt. Form into a loaf-like shape and set aside till next morning. Cut the fat of the pork into strips and lard the shape. Roast in the oven for 2^ hours, basting first with butter, then with gravy ; to which add a teacupful of cream ^ an hour before the roast is ready. Strain the gravy through a fine sieve, and serve in a tureen, with the roast. This dish is excellent hot, and also eats well cold. Anne G. Kerr, Edinburgh. PATES AU BEURRE. Butter. Flour. 2 eggs. Breadcrumbs. Lard Minced white meat. Butter sauce✪ Pates au Beurre. A ball of butter dipped in eggs and breadcrumbs twice. Fried in boiling lard. Cut off tops, empty butter out and fill with any sort of hot minced white meat and butter sauce. A pretty little entree. Mrs Grieve, Coillesdene, Portobello. DOTJ»&LAS, i.o.m:. M‘ADAM’S Waverley Select Boarding Establishment The “ORIGINAL” and Old Favourite CHARMINGLY SITUATED CENTRE OF LOCH PROMENADE (36) CUISINE Clean Liberal and Good View from Windows commands the whole Sea front Dark Room for Amateur Photography Prospectus of all arrangements on application Owing to the plurality of ‘'WAVERLEY ” in Douglas, Letters or Wires should be addressed —

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Cut bacon in small pieces. Put into a stewpan to heat. Chop onion. Stick cloves into shallot. Wash, dry and cut up rabbit. Fry onion beside bacon, then lift them out, and put in rabbit, and fry a few minutes, quickly, turning constantly. Have a jar ready, put in a layer of bacon, and a layer of rabbit, tomato, shallot, then the rest of the rabbit, bacon, and onion, lemon, and as much stock to cover, and add I a teaspoonful of salt. Tie a thick piece of paper over the jar and have a tin with water i inch deep. Set the jar in it. Bake in a hot oven for hours. Have ashet ready with a paste round it baked Lift out the pieces of rabbit on to the ashet. Strain sauce, add ketchup and jelly. Stir and pour over rabbit, and serve. J. W. D. Skin, paunch, and wash the hare, cut it into pieces, dredge with flour, and fry in hot dripping. Put gravy in a jar, add the fried pieces of hare, an onion stuck with 6 clove.s, the lemon peeled and cut in quarters, and a good seasoning of pepper, cayenne and salt. Cover the jar down tightly, put it up to the neck in a stewpan , of boiling water and let it stew until the hare is tender. When nearly cooked add a few forcemeat balls, fried or baked in the oven a few minutes before they are put in the gravy. Serve with red-currant jelly. Rabbit may be cooked in the same way. JUGGED HARE. I hare I onion. I tomato. 6 cloves. I I pints good gravy. Flour. Dripping. Some forcemeat balls. Salt, pepper, cayenne. I lemon. 40 MEXICAN STEW. I piece of lean beef or hough. I large onion. 4 or 5 tomatoes, or tinned tomato. Pepper, salt and little dripping. Put meat into a deep iron pot, with a very little water, and on it lay onion sliced, tomato also, and pepper, salt and dripping. Cover closely, and simmer for 2 dr more hours, until the beef is very tender and dark coloured. Lift out the meat and pour the gravy over it on the platter. MOCK ROAST OF VENISON. 2 lbs. beef (mixed fat and lean). 2 lbs. fresh pork. I breakfastcupful bread crumbs. 5 egg.s. Separate from the meat all skin, sinews, etc., which go to make gravy. Mince the beef and pork very fine, and thoroughly mix with the breadcrumbs and well-beaten eggs. Season with pepper and salt. Form into a loaf-like shape and set aside till next morning. Cut the fat of the pork into strips and lard the shape. Roast in the oven for 2^ hours, basting first with butter, then with gravy ; to which add a teacupful of cream ^ an hour before the roast is ready. Strain the gravy through a fine sieve, and serve in a tureen, with the roast. This dish is excellent hot, and also eats well cold. Anne G. Kerr, Edinburgh. PATES AU BEURRE. Butter. Flour. 2 eggs. Breadcrumbs. Lard Minced white meat. Butter sauce. A ball of butter dipped in eggs and breadcrumbs twice. Fried in boiling lard. Cut off tops, empty butter out and fill with any sort of hot minced white meat and butter sauce. A pretty little entree. Mrs Grieve, Coillesdene, Portobello. DOTJ»&LAS, i.o.m:. M‘ADAM’S Waverley Select Boarding Establishment The “ORIGINAL” and Old Favourite CHARMINGLY SITUATED CENTRE OF LOCH PROMENADE (36) CUISINE Clean Liberal and Good View from Windows commands the whole Sea front Dark Room for Amateur Photography Prospectus of all arrangements on application Owing to the plurality of ‘'WAVERLEY ” in Douglas, Letters or Wires should be addressed —

The St. Mungo cookery book