first joint; wash the hare in cold water, and dry it with a cloth, and cut the sinews at the back of the hind-quarters and below the fore-legs. Prepare some hare-stuffing, and fill the inside with it; then draw the legs under, as if the hare were in a sitting position; set the head between the shoulders, and stick a skewer through them, running also through the neck, to secure its position; run another skewer through the fore-legs, which should be gathered up under the haunch; take a piece of string, double it, place the middle of it on the breast of the hare, and take both ends over the skewer, cross the string on both sides, and fasten it on the back. Thus far prepared, spit the hare and roast it before a brisk fire for about an hour, frequently basting it with fresh dripping. Five minutes before dishing, dredge it over with flour, and baste it with some fresh butter. When this froths up, and the hare has acquired a rich brown crust, take it up, remove the string and skewers, place it on its dish, pour some brown gravy round it, and send red-currant jelly in a sauce-boat to be handed round.

Stuffing for Hares.

Cut up the lights, liver, and heart, and fry them slightly with the same quantity of ham or bacon; add an onion, mushrooms, nutmeg, pepper and salt, and a very small sprig of thyme; pound all together in a mortar. Add two ounces of bread-crumbs and an egg; mix well together, and use for stuffing hares.

Roast Rabbits.

Skin and truss the rabbits in the same manner as hares; stuff them with hare-stuffing; then spit and roast before a clear fire, frequently basting them with fresh dripping. Mix a teacupful of cream with the yolk of a beaten egg, a dessert-spoonful of flour, a little chopped parsley, nutmeg, pepper, and salt. Mask the rabbits entirely with this, and as soon as it has dried on them, baste them with some fresh butter. This prevents them from becoming dry. Dish the rabbits with care, to avoid breaking off the crust formed upon them. Boil the livers, chop them fine, and put into a small stew-pan with chopped parsley, a little brown sauce, pepper and salt, nutmeg, and a squeeze of lemon; stir this over the fire until it boils for a few minutes, and pour it under the rabbits.

SALAD S.

Aspic Felly, for Salads.

CUT up about ten pounds of shanks of veal, two oxfeet, or four calves' feet, and an old fowl, with three carrots, one stalk of celery, small bunch of parsley, one bay-leaf, one sprig of thyme, the same of sweet marjoram, six cloves, and eighteen pepper - corns and about an ounce of salt. Put all the meat, vegetables, herbs, and seasonings into a large pot; pour in as much cold water as will cover them thoroughly; place the pot on the stove; and when the water boils, skim it well, and boil it gently for seven hours without reducing it much in quantity. Then strain the stock through a tammy-sieve into pans, and place it in the larder to cool till the next day. When the stock is perfectly cold and firm, with a spoon skim off all the oil and grease. Dip a clean napkin in boiling water; wring it out and dab it over the stock to free it from grease; put the aspic in a proper-sized stew-pan, and set it on the stove to dissolve; lightly draw some pieces of white blotting-paper over its surface, to remove any remaining grease. Whip up four eggs with their shells, half a

pint of cold water, half a pint of French white wine, and a small wine-glassful of tarragon vinegar. Mix all up with a whisk, and continue whipping it until it begins to boil. Draw it to the side of the fire; place the lid on the pan; allow it to simmer for an hour; then pass it through a jelly-bag or napkin. Keep it in a cool place ready for use.

Oyster Salad.

Open two dozen large oysters; add their liquor to half a pint of dissolved aspic jelly and the white of an egg beat up with the shell; mix in a small pan; place on the stove till it boils; pass the jelly through a napkin. Take a casserole shape, and wet the inside with cold water; pour in as much jelly as will cover the bottom of it; place the shape on ice until it is set quite firm; then put a row of oysters on the top of the jelly, distant about an inch from each other, and with a spoon pour a little of the jelly gently over the oysters. Let the shape remain on the ice, or in a cool place. Cut some thin slices of beetroot lengthways, and, with small fancy tin cutters, cut out some shapes of beetroot; lay them round in position as for oysters; sauce them over with the jelly, which must be cold, but not set. Place alternate layers of oysters, beetroot, and jelly in the mould, till it is filled. The jelly must be allowed to firm before any other layer is added. When set and quite firm, dip the shape in tepid water, and loosen it round the edges; turn it out on its dish without breaking it. Cut up two or three lettuces; add some mustard and cresses, well

washed and dried in a cloth; mix two table-spoonfuls of salad-oil with two of vinegar and a little pepper and salt. Sprinkle them over the lettuces, and mix them up lightly; place them in the centre of the aspic.

Salmon Salad.

Boil a pound of salmon, and when cold cut it up into pieces about two inches long and an inch thick. Prepare two or three shred lettuces with a little. mustard and cress; steep them in a basin with a little salad-oil and vinegar, pepper and salt; then drain them on a cloth; mix them up lightly with the pieces of salmon. Place them on their dish, and sauce the whole over with Prince of Wales's sauce. Garnish with boiled beetroot (cut with fancy cutters) and two hard-boiled eggs, their yolks cut in four parts, and the whites cut with cutters in small shapes.

Genoese Salad.

Fillet two soles; place them in a sauté-pan with a little butter, pepper, and salt. When done, place them between two dishes until they are cold; then cut them in pieces two or three inches long, and roll them in stiff Genoese sauce; place them on a bed of shred lettuces. Take the yolks of three hardboiled eggs and pound them in the mortar with a piece of fresh butter, pepper, and salt; rub them through a coarse wire-sieve, and put a border of the vermicellied yolks round the salad. Cut the whites in small forms with small fancy tin cutters to ornament the salad.