The hare, or rabbit, should be large and fat. Save the liver and heart to assist in the gravy, which ought to be made of some pieces of the lean of good fresh beef, seasoned with pepper, salt, and nutmeg, stewed in a small sauce-pan, till all the essence is extracted, adding the chopped liver and heart, and a bit of fresh butter, rolled in flour. Cold fresh meat, or meat that has to be recooked, is unfit for gravy, and so it is for soup. Line the inside of the hare with small thin slices of fat ham, or bacon, and then fill the cavity with a stuffing made of grated bread-crumbs, the grated yellow rind and juice of a lemon, or orange, a piece of fresh butter, some minced sweet marjoram, and the crumbled yolk of one or two hard-boiled eggs. Season the stuffing with a little pepper and salt, and some powdered nutmeg and mace. Fill the body of the hare with this mixture, and sew it up, to keep in the stuffing. Spit the hare, and roast it well, keeping it for a while at a moderate distance from the fire. To baste it, while roasting, make a dressing of the beaten yolks of four eggs, four spoonfuls of flour, a pint of milk, and three table-spoonfuls of salad oil, all well-beaten together. Baste the hare with this till it is thickly coated all over with the batter, taking care it does not burn. Send the gravy to table in a sauce-boat, accompanied by currant, or cranberry jelly.

A very young fawn, or a kid, may be drest in a similar manner. Kids are not eaten after three months old. Till that age their meat is white and delicate. Their flesh, after that time, gradually becomes coarse and dark-colored. A very young kid, before it is weaned, is very delicious; but no longer. In the oriental countries, young kids are stuffed with chopped raisins and almonds, or pistachio nuts, previous to roasting; and basted with rich milk, or cream.

For sauce to a kid or fawn, use orange marmalade, or grape jelly.