Take two pounds of veal cutlets, cut them in middling sized pieces, season with pepper and a very little salt; likewise one of raw or dressed ham, cut in slices, lay it alternately in the dish, and put some forced or sausage meat at the top, with some stewed mushrooms, and the yolks of three eggs boiled hard, and a gill of water; then proceed as with rumpsteak pie.

N. B. The best end of a neck is the fine part for a pie, cut into chops, and the chine bone taken away.

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ROASTED HARE.

Turkey and fowl, and ham and chine, On which the cits prefer to dine, With partridge, too, and eke a Hare, The luxuries of country fare, She nicely cooked with bounteous care.

Cut the skin from a hare that has been well soaked, put it on the spit, and rub it well with Madeira, pricking it in various places that it may imbibe plenty of wine; cover it entirely with a paste, and roast it. When done, take away the paste, rub it quickly over with egg, sprinkle breadcrumbs, and baste it gently with butter (still keeping it turning before the fire), until a crust is formed over it, and it is of a nice brown color; dish it over some espagnole with Madeira wine boiled in it; two or three cloves may be stuck into the knuckles, if you think proper.

FRICASEED RABBITS.

Your rabbits fricaseed and chicken, With curious choice of dainty picking, Each night got ready at the Crown, With port and punch to wash ’em down. Lloyd.

Lloyd.

Take two fine white rabbits, and cut them in pieces; blanch them in boiling water, and skim[55] them for one minute; stir a few trimmings of mushrooms in a stewpan over the fire, with a bit of butter, till it begins to fry, then stir in a spoonful of flour; mix into the flour, a little at a time, nearly a quart of good consommé, which set on the fire, and when it boils put the rabbits in, and let them boil gently till done; then put them in another stewpan, and reduce the sauce till nearly as thick as paste; mix in about half a pint of good boiling cream, and when it becomes the thickness of bechamelle sauce in general, squeeze it through the tammy to the rabbits; make it very hot, put in a few mushrooms, the yolk of an egg, a little cream, and then serve it to table.

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