The century cook book

^5^ minutes before serving, flour and froth Eoast Partridge. it well. Dish it, and serve with gravy and bread sauce, and send to table hot and quickly. \ little of the gravy should be poured over the bird. Roast Rabbit. Dress and clean the rabbit thoroughly, and soak in salt and water. Put in a dripping pan and dredge with salt, pepper and a little flour. Cut salt pork in thin strips and fasten on the rabbit with toothpicks, spread some butter over all, put a little water in the pan and roast in the oven until done, basting often. You can make a stuffing as for chicken, fill the rabbit, and then roast as above, if you choose. Fried Rabbit. Dress and clean the rabbit and cut up in pieces suitable to serve, let it stand in salt and water until white, put in a kettle and boil until tender, take out of the liquor and let it stand until it stops steaming. Have the fry- ing pan half full of hot drip- pings or lard, dip the rabbit in beaten tgg, then in cracker dust and fry in the hot fat ; serve at once. Stewed Rabbit. Take i rabbit, 2 large onions, 6 cloves, I small teaspoonful of chopped lemon peel, a few forcemeat balls, thickening of butter and flour, i large tablespoonful of mushroom ketchup. Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon peel. Pour in sufficient water Eabbits. 6o Poultry and Game to cover the meat, and when the rabbit is nearly done, drop in a few forcemeat balls, to which the liver has been added, finely chopped. Thicken the gravy with flour and butter, put in the ketchup, give one boil, and serve. Hoast Venison. Either the saddle or leg are fine for roasting. Have your market man lard the venison for you, then put in the dripping pan with Koast Venison. half a pint of water and good sized lump of butter; dredge with salt and pepper and roast in a hot oven from two to three hours, basting every ten or fifteen minutes. Broiled Venison. Put the venison steaks in the double wire broiler and broil over a clear fire. When done place on, a hot platter, season with salt and pepper and pour over it some hot butter, turn it over and put on more of the butter, and serve at once. Jugged Hare. Need i hare, i>^ lb. of gravy beef, Yz lb. of butter, i onion, i lemon, 6 cloves, pepper, cayenne, and salt to taste, Yz pint of port, good turkey stuffing. Skin, paunch and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready i)^ pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, 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 quite tender. When nearly done, pour in the wine, and add a few stuffing balls; these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red currant jelly. Poultry and Game 6i