Page 58

HOUSEKEEPER'S BOOK.
(there must be a dish under ready to receive it); then dish
up the two halves, and splitting the head, lay half at each
end of the dish, pour some good strong gravy under it, and
serve hot. Or you may take out the stuffing, and mix it
with some melted butter, and serve it as a sauce; or sausage-
meat may be put inside the pig, instead of the bread and
sage.   Some persons prefer having the pig baked, instead
of roasted; it is equally good either way.
                        KIDNEYS.
   Cut them through the long way, score them, and sprinkle
them over with a little pepper and salt; in order to broil
all over alike, and to keep them from curling on the grid-
iron, run a wire skewer right through them.
   They must be broiled over a clear fire, being careful to
turn them frequently till they are done; they will take about
ten or twelve minutes broiling, provided they are done over
a brisk fire; or, if you choose, you may fry them in butter,
and make gravy for them in the pan (after the kidneys are
taken out), by putting in a teaspoonful of flour; as soon as
it looks brown, put in a sufficient quantity of water of
make gravy; they will take five minutes longer frying than
broiling. Garnish with fried parsley: you may improve
them if you think proper, by chopping a few parsley leaves
very fine, mix them with a bit of fresh butter, and a little
pepper and salt, and then put some of this mixture over
each kidney.
                        RABBITS.
  Rabbit Pie.-Cut a couple of youngfabbits into quarters
and bruise a quarter of a pound of bacon in a mortar, with
the livers, some pepper, salt, a little mace, parsley cut small
and a few leaves of sweet basil; when these are all beaten
fine, line your pie-dish with a nice crust, then put a layer