a froth, having previously lightly floured it. Where cream and eggs abound, you may, after the hare has been basted with butter, empty the dripping pan, and baste with warm cream, and the yolk of an egg mixed in it. A good-sized hare will take one hour and a quarter to roast. Serve good gravy in a tureen, and currant jelly, or some piquant sauce. (See Sauces.) Kid is dressed the same way.
Rabbit
Is roasted in the same manner as hare; in addition to the stuffing, put three or four slices, cut very thin, of bacon. Liver sauce.
CHAPTER IX.
BAKING.
Some joints of meat bake to advantage. It is convenient, occasionally, to send the dinner out to be cooked, and the meat which suffers least from such cookery ought to be selected; veal is good baked, so is pork, a sucking pig, a goose, and a duck; but not mutton. Some pieces of beef bake well, with peeled potatoes under to catch the gravy, and brown. Some sorts of fish also bake well. (See Fish in the Index.)
Breast, Loin, Fillet, or Shoulder of Veal.
The two last stuffed with forcemeat; put the joint on a stand in a deep baking dish, and stick bits of butter over the top. The heat of the oven strong, but not fierce. Baste often; when nearly done, sprinkle salt over, and ten minutes before it is taken out, dredge with flour.
Pig.
Put it in a shallow baking dish, wrap the ears and tail in buttered paper; send a good sized piece of butter tied in muslin, for the baker to rub over it frequently.
Goose and Duck.
Prepare as for roasting: put them on a stand, and turn
