Domestic cookery

4 tablespoonfuls bread crumbs 2 do. minced suet 2 do. minced ham ^ teaspoonful sweet herbs I do. minced parsley i a grated lemon rind 1 small teaspoonful salt ^ do. pepper A dust of cayenne 2 or 3 mushrooms minced, if liked 2 small eggs The hare should hang for two or three days, it should then be skinned and drawn, allowed to soak in warm water for an hour ; take care to remove all the blood and wipe thoroughly. Stew the liver for five minutes, then mince and add to above ingredients, mix the whole with the two eggs beaten, lay inside the hare and sew top ; wrap a piece of buttered paper round the ears so as to prevent them from burning, skewer back the head and the legs, tie some thin strips of fat bacon over the back of the hare, and roast 1 to hours ; about a quarter of an hour before it is finished remove the bacon and dredge the hare with flour, and baste well with butter, and brown nicely, remove skewers, and dish ; make a good brown gravy by pouring from the tin all the fat, then put in 1 tablespoonful of brown flour, ^ pint of good stock, or water flavoured with ^ a teaspoonful of Liebig’s extract of beef, and a little pepper and salt ; serve a little round the dish with little heaps of red currant jelly ; serve remainder of gravy in tureen ; also a dish of red currant jelly should be served with it. Prepare and stufF as hare (as above), lard over the back, roast for 1 hour ; the first half hour baste it with milk, then dredge with flour and baste with butter ; make gravy and serve as hare. No. 63. LEVERET (Roasted). n No. 64. KIDNEY SAUTE 4 sheep’s kidneys 1^ oz. butter i pint of stock 1 teaspoonful minced parsley ^ A little pepper and salt Pat the butter into a sauté pan, and when quite hot put in the kidneys, which must be skinned and Cut through lengthways ; shake these for 2 minutes, add the parsley, pepper, salt, and the stock ; and if liked, leave out 2 tablespoonfuls of stock and add the same quantity of sherry. No. 65. 3 or 4 kidneys 1 oz. butter i pint stock 1 teaspoonful flour 1 minced shallot KIDNEYS (Stewed). i teaspoonful sweet herbs ^ do. salt i do. pepper 1 do. Worcester sauce Skin and cut up the kidneys about ^ inch thick, put on to a plate the shallot, herbs, salt, and pepper, and roll each piece of kidney in this seasoning ; put the butter into a pan and when quite hot and brown drop in the kidneys, fry a light brown ; remove from pan and add to the butter the flour, and when nicely browned add the stock and sauce, allow this to boil up ; put back the kidneys and simmer very slowly 5 minutes. Dish on a hot dish, and strain over the gravy. No. 66. BREAST OF LAMB, Boned and Stuffed (Entree). 1 breast of lamb ^ grated lemon rind A dust of nutmeg A dust of mint 2 small eggs 1^ oz. butter 1 oz. flour 4 tablespoonfuls bread crumbs 2 tablespoonfuls suet, minced J teaspoonful minced sweet herbs ^ do. do. parsley 1 do. do. salt J do. do. pepper 1 pint of water 1 onion Bone neatly the breast of lamb, taking care not to break the outer skin ; make a forcemeat of bread crumbs, suet, sweet