Boil the onions half-an-hour, and add the chestnuts, roasted and minced, parsley, pepper and salt ; dress and stuff bird ; serve with brown gravy, as on page 26. Tomato sauce (page 115) may be served with this if liked. No. 59. GIBLET PIE. The neck, feet, pinions, liver, and gizzard of the goose A little grated lemon rind A little powdered mace 2 tablespoonfuls water tablespoonful flour 4 teaspoonful sweet herbs teaspoonful salt teaspoonful pepper✪ Giblet Pie Scald and skin the feet, open the gizzard, and wash all thoroughly, and cut the neck into small pieces ; put the flour, sweet herbs, salt, pepper, grated lemon rind, and mace on a plate ; roll the giblets well in this mixture, put into a dish, and add 2 tablespoonfuls of water. Cover and decorate with rough puff pastry (page 84); bake 2 hours ; when done, add i pint of well-seasoned stock, and serve. No. 60. STEWED GIBLETS. The neck, feet, pinions, liver, and gizzard of goose 14 oz. butter Bunch of sweet herbs A blade of mace 1 pint stock or water 1 onion A sprig of parsley 1 teaspoonful of salt 4- teaspoonful pepper 1 oz. flour✪ Stewed Giblets Scald and skin the feet, open the gizzard, and wash all thoroughly, divide the neck into small pieces ; put the butter into saucepan, and when brown put in the onion, sliced, then brown the flour ; add one pint of stock or water ^adually, stir until it boils ; add the giblets and all the above ingredients ; simmer slowly two hours ; dish neatly and strain over the gi'avy 28 No. 61. HARE (Jugged). 1 hare 2 small onions ^ lb. ham 2 sprigs of parsley 1 good teaspoonful salt The juice of 1 lemon 2 oz. butter 1 lb. gravy beef 4 cloves A bunch of sweet herbs A blade of mace J teaspoonful pepper pint of port or claret 2 oz. flour ^ pint of stock, made from bare bones.✪ Hare (Jugged) Wash and wipe the hare thoroughly ; joint it neatly, and remove hones from legs and breast, and stew the bones in 1 pint of water for an hour ; put the butter into a saucepan, allow it to get brown ; flour the hare and beef, cut in pieces, and fry a light brown ; remove from the pan, and fry the onions sliced ; now add flour, and brown that, and add the f pint of stock ; gradually stir till it boils. Put the pieces of hare in a stone jar ; on the top put the ham sliced, then the beef ; pour over .the gravy, and add all the other ingredients, except the wine, which must be added last ; cover the jar, and set in a pan of boiling water, which should come within an inch and a half of the top of jar. Boil for 2| hours. Meanwhile prepare Forcemeat Balls, or Veal Forcemeat. 2 tablespoonfuls bread crumbs ^ teaspoonful minced sweet herbs i teaspoonful parsley J teaspoonful salt 1 teaspoonful pepper 1 egg 1 tablespoonful suet do. grated lemon rind A dust of powdered mace A few grains of cayenne 1 tablespoonful minced ham Put all the ingredients together, and mix with the egg, which must be beaten ; form into small balls, and fry a light brown, in hot butter or smoking-hot fat ; drop these into the jar with the hare about half-an-hour before it is finished ; when done, lift out the balls, and arrange round the edge of a dish ; pile the hare in the centre, and strain over the gravy ; serve at once. A dish of red currant jelly should also bo served with it. 29 No. 62. HARE (Roasted).

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Boil the onions half-an-hour, and add the chestnuts, roasted and minced, parsley, pepper and salt ; dress and stuff bird ; serve with brown gravy, as on page 26. Tomato sauce (page 115) may be served with this if liked. No. 59. GIBLET PIE. The neck, feet, pinions, liver, and gizzard of the goose A little grated lemon rind A little powdered mace 2 tablespoonfuls water tablespoonful flour 4 teaspoonful sweet herbs teaspoonful salt teaspoonful pepper Scald and skin the feet, open the gizzard, and wash all thoroughly, and cut the neck into small pieces ; put the flour, sweet herbs, salt, pepper, grated lemon rind, and mace on a plate ; roll the giblets well in this mixture, put into a dish, and add 2 tablespoonfuls of water. Cover and decorate with rough puff pastry (page 84); bake 2 hours ; when done, add i pint of well-seasoned stock, and serve. No. 60. STEWED GIBLETS. The neck, feet, pinions, liver, and gizzard of goose 14 oz. butter Bunch of sweet herbs A blade of mace 1 pint stock or water 1 onion A sprig of parsley 1 teaspoonful of salt 4- teaspoonful pepper 1 oz. flour Scald and skin the feet, open the gizzard, and wash all thoroughly, divide the neck into small pieces ; put the butter into saucepan, and when brown put in the onion, sliced, then brown the flour ; add one pint of stock or water ^adually, stir until it boils ; add the giblets and all the above ingredients ; simmer slowly two hours ; dish neatly and strain over the gi'avy 28 No. 61. HARE (Jugged). 1 hare 2 small onions ^ lb. ham 2 sprigs of parsley 1 good teaspoonful salt The juice of 1 lemon 2 oz. butter 1 lb. gravy beef 4 cloves A bunch of sweet herbs A blade of mace J teaspoonful pepper pint of port or claret 2 oz. flour ^ pint of stock, made from bare bones. Wash and wipe the hare thoroughly ; joint it neatly, and remove hones from legs and breast, and stew the bones in 1 pint of water for an hour ; put the butter into a saucepan, allow it to get brown ; flour the hare and beef, cut in pieces, and fry a light brown ; remove from the pan, and fry the onions sliced ; now add flour, and brown that, and add the f pint of stock ; gradually stir till it boils. Put the pieces of hare in a stone jar ; on the top put the ham sliced, then the beef ; pour over .the gravy, and add all the other ingredients, except the wine, which must be added last ; cover the jar, and set in a pan of boiling water, which should come within an inch and a half of the top of jar. Boil for 2| hours. Meanwhile prepare Forcemeat Balls, or Veal Forcemeat. 2 tablespoonfuls bread crumbs ^ teaspoonful minced sweet herbs i teaspoonful parsley J teaspoonful salt 1 teaspoonful pepper 1 egg 1 tablespoonful suet do. grated lemon rind A dust of powdered mace A few grains of cayenne 1 tablespoonful minced ham Put all the ingredients together, and mix with the egg, which must be beaten ; form into small balls, and fry a light brown, in hot butter or smoking-hot fat ; drop these into the jar with the hare about half-an-hour before it is finished ; when done, lift out the balls, and arrange round the edge of a dish ; pile the hare in the centre, and strain over the gravy ; serve at once. A dish of red currant jelly should also bo served with it. 29 No. 62. HARE (Roasted).

Domestic cookery