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birds, as well as partridge, grouse, etc., can be prepared in the same manner. Remember that the birds must be cooked tender, and that the liquor must be so reduced that it will become jellied. Roast Rabbit. First make a stuffing of a pound of veal and a quarter of a pound of pork, simmered two hours in water to cover ; four crackers, rolled fine ; a table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful of summer savory, a large table-spoonful of butter and one and a quarter cupfuls of the broth in which the veal and pork were cooked. Chop the meat fine, add the other ingredients, and put on the fire to heat. Cut off the rabbit's head, open the vent, and draw. Wash clean, and season with salt and pepper. Stuff while the dressing is hot, and sew up the opening. Put the rabbit on its knees, and skewer in that position. Rub thickly with butter, dredge with flour, and put in the baking pan, the bottom of which should be covered with hot water. Bake half an hour in a quick oven, basting frequently. Serve with a border of mashed potatoes, and pour the gravy over the rabbit. Curry of Rabbit. Cut the rabbit in small pieces. Wash, and cook the same as chicken curry. Saddle of Venison. Carefully scrape off the hair, and wipe with a damp towel. Season well with salt and pepper, and roll up and skewer together. Rub thickly with soft butter and dredge thickly with flour. Roast for an hour before a clear fire or in a hot oven, basting frequently. When half done, if you choose, baste with a few spoonfuls of claret. Or, you can have one row of larding on each side of the back-bone . This gives a particularly nice flavor. To make the gravy : Pour off all the fat from the baking pan, and put in the pan a cupful of boiling water. Stir from the sides and bottom, and set back where it will keep hot. In a small frying-pan put one table -spoonful of but ter, a small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, and then add a generous teaspoonful of flour. Stir until this is browned ; then, gradually, add the gravy in the pan. Boil one minute. Strain, and add half a teaspoonful of lemon juice and three tablespoonfuls of currant jelly. Serve both venison and gravy very hot. The time given is for a saddle weighing between ten and twelve pounds. All the dishes and plates for serving must be hot. Venison is cooked in almost the same manner as beef, always remembering that it must be served rare and hot. Roast Leg of Venison. Draw the dry skin from the meat, and wipe with a damp towel. Make a paste with one quart of flour and a generous pint of cold water. Cover the venison with this, and place before a hot fire, if to be roasted in the tin kitchen, or else in a very hot oven. As the paste browns, baste it frequently with the gravy in the pan. When it has been cooking one hour and a half, take off the paste, cover with butter, and dredge thickly with flour. Cook one hour longer, basting frequently with butter, salt and flour. Make the gravy the same as for a saddle of venison, or serve with game sauce. The time given is for a leg weighing about fifteen pounds. Fillet of Beef, Larded.