JUGGED RABBIT.—American wild rabbits are equal in flavor to the English hare. For 6 persons take 2 rab- bits, an onion, 2 bay leaves, 3 cloves, 4 dozen allspice, 1 tablespoon of salt, $ teaspoon pepper, 1 tablespoon of lemon juice, 4 tablespoons of cooking sherry, 4 cup of butter, 4 tablespoons of flour, 3 cups water, 1 tablespoon mushroom catsup✪ Jugged Rabbit. If port be preferred to sherry use 1 gill. The dish will be good even if no wine is used. Have the rabbits skinned by the butcher, draw them and wash carefully, then carve as you would a fowl; roll in flour, put butter into a frying pan, and when it gets hot put in the meat; brown well on both sides, being careful not to burn. When the meat is well browned put intc a stewpan, and put into the frying pan such flour as remained after the meat was rolled in. Stir until the mixture gets smooth, then add water and cook for 10 minutes; pour liquid over the meat in the stewpan, add spice, salt, pepper and onion uncut. Cover closely and simmer 14 hours, then add wine, lemon juice and catsup. Arrange rabbit on a hot platter and strain sauce over it. Serve with a dish of boiled rice. Mrs. HOLMEs, 46 MEAT, POULTRY AND GAME, TO ROAST VENISON.—Wash a saddle of venison thoroughly in several waters, then rub it over with vinegar, red pepper, and a little salt, lard with strips of salt pork rolled in seasoned bread crumbs, season if you like with sweet marjoram and sweet basil, 1 teaspoon each, also pepper, then rub the whole with currant jelly and pour over it the juice of six lemons. Let stand all night. In morning cover the venison with paste made of flour and water 4 an inch thick, then cover with paper and tie firmly and place in pan with butter, and water baste often✪ To Roast Venison ; 4 an hour before it is done, remove paste and paper, baste with butter and dredge with flour to make it brown. Mrs. CHESTNUTT. | SPICED VENISON.—For 1 quarter 2 tablespoons ground mace, | of allspice, 1 of cinnamon and 1 teaspoon of pulverized saltpetre, mix all together, put the meat into a large dish after having removed the bone ; rub the mixture well into the venison for a week, turning and rubbing every day ; take out and drain for a day, then roll and tie with cord and hang in a cool place to dry. ANOMA. SAUCES FOR MEATS. MINT SAUCE. —Pound the mint in a mortar with a little sugar. Add vinegar and water. Mrs. Moopik. MINT SAUCE.—One quarter of a pint of vinegar, 4 tablespoons of chopped mint, 2 tablespoons of sugar. Let stand | hour. Mrs. C. H. CLARK. BROWNING FOR SAUCES.—Put 4 pound brown sugar into an iron saucepan, and melt it over the fire for about 25 minutes, stirring continually until quite black, but it must become so by degrees, as too sudden a heat will MEAT, POULTRY AND GAME, 47 make it bitter. Then add 2 quarts water, and in 10 minutes the sugar will be dissolved. Bottle for use. M. A. ROGERSON. BROWN SAUCE.—One cup stock or water, 1 table- spoon flour, 1 tablespoon butter, 1 teaspoon for color and taste. Burnt sugar may'be used for coloriag with onion, celery, parsley, ete. J. KING. QUENELLE FORCEMEATS.—Scrape a pound of lean veal or the flesh of a rabbit, fowl or game, pound it and pass it through a wire sieve. Boil a calf’s udder and when cold pound it and pass it separately through the sieve. Take the crumbs of a French roll moistened with strong stock, and place it in a mortar, together with $ a pound of the meat and 6 ounces of the udder, and having pounded fine, add a s; oon of chopped herbs, chopped mushroom with a little lemon juice to keep it white, 1 egg, salt and pepper and nutmeg, then pound them all together for five minutes longer. ‘The quenelles are formed by means of two spoons dipped in boiling water, then shape them in the bowl to the size required. If for soup a teaspoon will do. They should be boiled in broth for ten minutes in a sauce pan. Mrs. SHANACY.

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JUGGED RABBIT.—American wild rabbits are equal in flavor to the English hare. For 6 persons take 2 rab- bits, an onion, 2 bay leaves, 3 cloves, 4 dozen allspice, 1 tablespoon of salt, $ teaspoon pepper, 1 tablespoon of lemon juice, 4 tablespoons of cooking sherry, 4 cup of butter, 4 tablespoons of flour, 3 cups water, 1 tablespoon mushroom catsup. If port be preferred to sherry use 1 gill. The dish will be good even if no wine is used. Have the rabbits skinned by the butcher, draw them and wash carefully, then carve as you would a fowl; roll in flour, put butter into a frying pan, and when it gets hot put in the meat; brown well on both sides, being careful not to burn. When the meat is well browned put intc a stewpan, and put into the frying pan such flour as remained after the meat was rolled in. Stir until the mixture gets smooth, then add water and cook for 10 minutes; pour liquid over the meat in the stewpan, add spice, salt, pepper and onion uncut. Cover closely and simmer 14 hours, then add wine, lemon juice and catsup. Arrange rabbit on a hot platter and strain sauce over it. Serve with a dish of boiled rice. Mrs. HOLMEs, 46 MEAT, POULTRY AND GAME, TO ROAST VENISON.—Wash a saddle of venison thoroughly in several waters, then rub it over with vinegar, red pepper, and a little salt, lard with strips of salt pork rolled in seasoned bread crumbs, season if you like with sweet marjoram and sweet basil, 1 teaspoon each, also pepper, then rub the whole with currant jelly and pour over it the juice of six lemons. Let stand all night. In morning cover the venison with paste made of flour and water 4 an inch thick, then cover with paper and tie firmly and place in pan with butter, and water baste often ; 4 an hour before it is done, remove paste and paper, baste with butter and dredge with flour to make it brown. Mrs. CHESTNUTT. | SPICED VENISON.—For 1 quarter 2 tablespoons ground mace, | of allspice, 1 of cinnamon and 1 teaspoon of pulverized saltpetre, mix all together, put the meat into a large dish after having removed the bone ; rub the mixture well into the venison for a week, turning and rubbing every day ; take out and drain for a day, then roll and tie with cord and hang in a cool place to dry. ANOMA. SAUCES FOR MEATS. MINT SAUCE. —Pound the mint in a mortar with a little sugar. Add vinegar and water. Mrs. Moopik. MINT SAUCE.—One quarter of a pint of vinegar, 4 tablespoons of chopped mint, 2 tablespoons of sugar. Let stand | hour. Mrs. C. H. CLARK. BROWNING FOR SAUCES.—Put 4 pound brown sugar into an iron saucepan, and melt it over the fire for about 25 minutes, stirring continually until quite black, but it must become so by degrees, as too sudden a heat will MEAT, POULTRY AND GAME, 47 make it bitter. Then add 2 quarts water, and in 10 minutes the sugar will be dissolved. Bottle for use. M. A. ROGERSON. BROWN SAUCE.—One cup stock or water, 1 table- spoon flour, 1 tablespoon butter, 1 teaspoon for color and taste. Burnt sugar may'be used for coloriag with onion, celery, parsley, ete. J. KING. QUENELLE FORCEMEATS.—Scrape a pound of lean veal or the flesh of a rabbit, fowl or game, pound it and pass it through a wire sieve. Boil a calf’s udder and when cold pound it and pass it separately through the sieve. Take the crumbs of a French roll moistened with strong stock, and place it in a mortar, together with $ a pound of the meat and 6 ounces of the udder, and having pounded fine, add a s; oon of chopped herbs, chopped mushroom with a little lemon juice to keep it white, 1 egg, salt and pepper and nutmeg, then pound them all together for five minutes longer. ‘The quenelles are formed by means of two spoons dipped in boiling water, then shape them in the bowl to the size required. If for soup a teaspoon will do. They should be boiled in broth for ten minutes in a sauce pan. Mrs. SHANACY.

Royal Victoria cook book