ountainous districts of Scotland and the north of England. It
feeds on the tops of the heath and the berries that grow amongst
them: its colour is a rich chestnut, striped with black. The
woodland, or cock of the wood, is the largest among the bird
tribes which pass under the denomination of game. It is smaller
than the turkey, and was originally common in our mountains; but
it is now to be found only in the mountains of Scotland, though
it still abounds in the north of Europe, Germany, and in the
Alps. It is esteemed as delicious eating, and its plumage is
extremely beautiful. The white grouse, or ptarmigan, is not a
plentiful bird in Britain; but it is still found in the islands,
and weighs about half a pound. The London market is supplied by
Norway and Scotland; those from the former country being
esteemed the best. When young, it is held in high estimation,
being considered as little different from common grouse.

ROAST HARE.

1027. INGREDIENTS.--Hare, forcemeat No. 417, a little milk, butter.

_Choosing and Trussing_.--Choose a young hare; which may be known by its
smooth and sharp claws, and by the cleft in the lip not being much
spread. To be eaten in perfection, it must hang for some time; and, if
properly taken care of, it may be kept for several days. It is better to
hang without being paunched; but should it be previously emptied, wipe
the inside every day, and sprinkle over it a little pepper and ginger,
to prevent the musty taste which long keeping in the damp occasions, and
which also affects the stuffing. After it is skinned, wash it well, and
soak for an hour in warm water to draw out the blood; if old, let it lie
in vinegar for a short time, but wash it well afterwards in several
waters. Make a forcemeat by recipe No. 417, wipe the hare dry, fill the
belly with it, and sew it up. Bring the hind and fore legs close to the
body towards the head, run a skewer through each, fix the head between
the shoulders by means of another skewer, and be careful to leave the
ears on. Pat a string round the body from skewer to skewer, and tie it
above the back.

[Illustration: ROAST HARE.]

_Mode_.--The hare should be kept at a distance from the fire when it is
first laid down, or the outside will become dry and hard before the
inside is done. Baste it well with milk for a short time, and afterwards
with butter; and particular attention must be paid to the bas