RABBIT
Put the back and the hind legs of one or two rabbits in an oven, covering the same first with a layer of butter (half inch thick) and then with a layer of French mustard, pepper and salt. Roast by a good fire for one hour, baste often with the juice from the meat and the gravy.
HARE
To be put in a pan in the oven: sauce, butter, and a quarter of a pint of cream, pepper, salt and some flour to thicken the sauce. Before the hare is put in the oven, cover it with a thin piece of bacon, which must be taken away before the hare is brought to table.
[Mdlle. Breakers.]