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seasoning for five or six hours. Then broil or fry them with the seasoning on them, and serve them up with sauce Robert, or with tomata sauce.

Lard a fine large rabbit, and put it into a stew-pan with a slice or two of cold ham, a bunch of sweet-herbs, a table-spoonful of sweet oil, and a gill of white wine. Stew it slowly, and, when it is quite done, strain the gravy and pour it over the rabbit.

Take two young rabbits; cut off the limbs and put them aside. Cut the flesh from the body, and chop it very fine, mixing it with shalots, parsley, and mushrooms chopped also, and, if you choose, a clove of garlic. Season it with salt, pepper, and nutmeg, and moisten it with sweet oil. Lay the legs of the rabbit in this mixture, for three or four hours. Then take out separately each leg covered with the seasoning, lay on it a thin slice of bacon or cold ham, and wrap it in a sheet of white paper well buttered. Broil the limbs slowly on the grid-iron, and serve them up hot in the papers.

Fowls may be done in the same manner. Ducks also.

Take half a dozen slices of the lean of a leg of mutton, or of fillet of veal. Put them into a stew-pan with six large onions, a carrot cut in pieces, and some parsley, with pepper, salt, and nutmeg to your taste. Add a tea-spoonful of saffron, a piece