102 POULTRY AND GAME.
ONE dozen thoroughly cleaned birds ; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled salt pork and three raw potatoes cut into slices; add a pint of oyster liquor, an ounce of butter ; salt and pepper ; cover the dish with a crust and bake
in moderate oven.
THEY are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in all the different styles of cooking similar to rabbit.
There are many species common to this country ; among them the black, red, gray and fox. Gophers and chipmunks may also be classed as another but smaller variety.
ROAST HARE OR RABBIT.
A VEEY close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water. If a little musty from being emptied before they were hung up, and afterward neglected, rub the insides with vinegar and afterward remove all taint of the acid, by a thorough washing in lukewarm water. After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for half or three-quarters of an hour, until well browned, basting it constantly with butter and dredging with flour, just before taking up.
To make a gravy, after the rabbits are roasted, pour nearly all the fat out of the pan, but do not pour the bottom or brown part of the drippings ; put the pan over the fire, stir into it a heaping tablespoon- f ul of flour, and stir until the flour browns. Then stir in a pint of boiling water. Season the gravy with salt and pepper ; let it boil for a moment. Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly.
CLEAN two young rabbits, cut into joints, and soak in salt and water half an hour. Put into a saucepan with a pint of cold water, a