Cookery and housekeeping

This is an excellent dish for a picnic or out-ofdoors luncheon. The pie is to be made of chicken, pigeons, or game, with a coarse ordinary crust. Remove that crust when cold ; place the contents of the pie in a deeper oval dish, allowing one and a half inches at top for the potato (the best kind of dish is the Sheffield baking-pan). Prepare some smooth mashed potato, and cover the remade pie with this, but do not allow it to be higher than the sides of the dish. Bake in the oven till the potato is a light brown. This pie packs and travels, and eats far better than when flour crust is the covering:. 'is* Rabbits. All the recipes given for chickens are equally applicable to rabbits. But as there is no fat on a rabbit, 2i6 RABBITS. it is always desirable to cook bacon or fat pork with the rabbit, even if not sent up with the dish. Grenadins of Rabbit. Grenadins of rabbit are a satisfactory entree ; and the parts not used can be made into soup, or pies. The grenadins are made by taking the whole length of the back bone, with the fillet attached to each side. The bone is then divided into sections about two inches thick, and the pieces are neatly trimmed so as to be circular and shapely. They must be larded like little fricandeaus, and braised in a shallow braising pan, with buttered paper over them like a fricandeau. Dress in either an oblong or round dish, with spinach or sorrel in the centre, and brown sauce round. Set each grenadin by itself in dressing the dish, not overlapping, as cutlets. Boudins of Rabbit. Take the fillets of two young rabbits, fry in butter or olive oil, with a few chopped onions, drain the rabbit, and pound in the mortar. Bake some potatoes in their skins, dig out the inside and mix with the pounded rabbit, season with ' pelures de truffes,' incorporate half a pound of the fat of either gammon, or bacon which has been boiled, and stir in four eggs well beaten. Form the whole into a long roll ; surround with a strong white paper, well buttered, and long enough at the ends to pinch over. Plunge in boiling water, then withdraw the saucepan from the strong heat, and simmer for ten minutes. GEESE AND DUCKS. 217 Place in a dish which suits the shape, and surround with sauce, in which either truffles or dark mushrooms are mixed. The remains of a boudin may be cut in sHces and warmed, dressed in a circle, and surrounded with the same sauce. Barbecued Rabbit. (American Recipe.) Clean and wash the rabbit, which must be plump and young, and having opened it all the way on the under side, lay it flat, with a small plate or saucer to keep it down, in salted water for half an hour. Wipe dry and broil whole, (with the exception of the head) when you have gashed across the backbone in eight or ten places, that the heat may penetrate this, the thickest part. Your fire should be hot and clear, the rabbit turned often. When browned and tender lay upon a- very hot dish, pepper and salt, and butter profusely, turning the rabbit over and over to soak up the melted butter. Cover and set in the oven for five minutes, and heat in a tin cup two tablespoonsful of vinegar seasoned with one of made mustard. Anoint the hot rabbit well with this, cover, and send to table garnished with crisp parsley. Geese and Ducks.