over the dish with a crust and bake
in moderate oven.

SQUIRREL.

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 very 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
tablespoonful 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.

FRICASSEE RABBIT.

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 bunch
of sweet herbs, an onion finely minced, a pinch of mace, half a
nutmeg, a pinch of pepper and half a pound of salt pork cut in small
thin slices. Cover and stew until tender. Take out the rabbits and set
in a dish where they will keep warm. Add to the gravy a cup of cream
(or milk), two well-beaten eggs, stirred in a little at a time, a
tablespoonful of butter, and a thickening made of a tablespoonful of
flour and a little milk. Boil up once; remove the saucepan from the
fire, squeeze in the juice of a lemon, stirring all the while, and
pour over the rabbits. Do not cook the head or neck.

FRIED RABBIT.

Af