A year's cookery

than roasted. When, however, the latter method of cooking it is preferred proceed as follows : — Make some forcemeat (October 25th), fill the body with this, and sew it securely with soft cotton. Truss it with the hind legs forward and the fore legs back, and put a skewer down the mouth, and one in each ear to keep the head firmly in its right position. Put slices of fat bacon over the back to keep it moist, and put the hare in a dripping tin, put dripping on it, and place it in a moderately heated, not a slow oven. (Roast hare is generally baked hare. . It is so difficult to roast a hare equally in every part when it is hung before the fire, that cooks usually prefer to avoid the difficulty by putting it in the oven.) Baste it frequently to keep the skin moist. The time it will take to bake depends upon its size. A small hare would be done enough in an hour and a quarter, a large one would require two hours. Towards the last baste the hare with a little butter instead of dripping. Take it up, remove the skewers, and put it on a hot dish. Pour the fat from the tin, have ready some good gravy, made as directed at the end of this recipe, pour it into the tin, stir it well in the pan, pour it into a saucepan, boil it, strain a small quantity over the hare, and send the rest to table in a tureen. Red currant jelly should be served as an accompaniment. Gravy for Roast Hare. — Mince finely two moderate¬ sized onions, and fry them in a little dripping. Pour a pint and a half of stock upon them, and add the liver and heart of the hare, if these are perfectly sweet, a bunch of parsley, a sprig of thyme, a bayleaf, half an inch of cinnamon, and two cloves, half a blade of mace, and an inch of thin lemon-rind. Cover closely, and stew gently for an hour and a half. Strain the gravy, free it from fat, thicken it with a dessert-spoonful of corn-flour mixed to a smooth paste with cold water, and add a little browning, a glass of port, and pepper and salt to taste. Boil up once more, and serve. Potato Snow (April 7th) ; Brussels Sprouts (June 4tli) ; Red Rice (December 10th) ; Cheese (June 8th). Tea. — Gateau Turc (November 20th), made on Friday. Supper. — Beef boiled (November 21st) ; Potato Salad (April 12th); Baked Custard Tart (January 19tli). Tilings that must not be Forgotten. 1. Turn and rub the mutton in the pickle, and the pig’s head and feet in the brine. 2. Put a cupful of hominy to soak all night in cold water. 3. Soak a cupful of green lentils in cold water all night. November 23rd. Breakfast. Luncheon. Dinner. ITam Toast. Boiled Eggs. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Marmalade. Boiled Hominy. Australian Meat, Cold. Baked Potatoes. Compote of Apples. Hare Soup. Sour Mutton. Lentils. Potatoes. Cottage Plum Pudding. Cheese. Marketing. For the Bay.— A four pound tin of Australian Meat ; six ounces of Beef Suet ; Potatoes; Apples. For To-morrow.— A tin of Sardines (January 12tli) ; half a pound of prunes ; about eight pounds of the thin end of the flank of Beef ; Muffins (January 29th). _ Breakfast. — Ham Toast made of the boiled ham cut from the bone (March 28th) ; Boiled Eggs ( J anuary 5th) ; Sally Lunns (June 4th) ; Boiled Hominy (February 11th).