stuffing to swell. Spit it, tie it on the spit at both ends, to
prevent it swinging round, and to prevent the stuffing from coming
out. From an hour and a half to an hour and three-quarters will roast
a fine full-grown goose. Send up gravy and apple sauce with it.

[SECOND THOUGHTS ARE OFTEN BEST.]

1168. Jugged Hare.

Wash it very nicely, cut it up in pieces proper to help at table, and
put them into a jugging-pot, or into a stone jar, just sufficiently
large to hold it well; put in some sweet herbs, a roll or two of rind
of a lemon, and a fine large onion with five cloves stuck in it; and,
if you wish to preserve the flavour of the hare, a quarter of a pint
of water; but, if you wish to make a ragout, a quarter of a pint of
claret or port wine, and the juice of a lemon. Tie the jar down
closely with a bladder, so that no steam can escape; put a little hay
in the bottom of the saucepan, in which place the jar; let the water
boil for about three hours, according to the age and size of the hare,
keeping it boiling all the time, and till up the pot as it boils away.

Care, however, must be taken that it is not overdone, which is the
general fault in all made dishes. When quite tender, strain off the
gravy from the fat, thicken it with flour, and give it a boil up; lay
the pieces of hare in a hash dish, and pour the gravy over it. You may
make a pudding the same as for roast hare, and boil it in a cloth, and
when you dish up your hare, cut it in slices, or make forcemeat balls
of it for garnish. For sauce, red currant jelly.

1169. Stewed Hare.

A much easier and quicker way is the following:--Prepare the hare as
for jugging; put it into a stewpan with a few sweet herbs, half a
dozen cloves, the same of allspice and black pepper, two large onions,
and a roll of lemon peel; cover it with water: when it boils, skim it
clean, and let it simmer gently till tender (about two hours); then
take the meat up with a slice, set it by a fire to keep hot while you
thicken the gravy; take three ounces of butter and some flour, rub
together, put in the gravy, stir it well, and let it boil about ten
minutes; strain it through a sieve over the meat, and it is ready.

1170. Curried Beef, Madras Way.

Take about two ounces of butter, and place it in a saucepan, with two
small onions cut up into slices, and let them fry unti