=Rabbit Curry.=--Choose a tender rabbit or hare, which will cost at the market about twenty cents, and which if young will be plump, and have a short neck, thick knees, and fore paws whose joints break easily; hang it by the hind legs, and skin it, beginning at the tail, and ending at the head, wipe it carefully with a damp cloth to remove the hairs; take out the entrails, saving the brains, heart and liver, rinse out the carcass with a cup of vinegar, (cost two cents,) which you must save, and cut it in joints; lay the rabbit in a deep frying pan, with two ounces of drippings, (cost two cents,) one cent's worth of onion sliced, a teaspoonful of salt, ten whole cloves, and quarter of a level teaspoonful of pepper; fry it gently for twenty minutes; then add one cent's worth of parsley, the vinegar, half a level tablespoonful of curry, and one tablespoonful of flour mixed with half a teacupful of water, and simmer all gently for fifteen minutes, keeping the pan closely covered. When the rabbit is first put upon the fire, put quarter of a pound of rice, (cost four cents,) into two quarts of boiling water with one tablespoonful of salt, and boil it until the ends of the grains begin to crack open; turn it from the pot into a colander, drain it, shake it back into the pot, and cover it to keep it hot until the rabbit is done; then send it to the table with the rabbit, but on a dish by itself. The RABBIT CURRY AND RICE will cost about twenty-eight cents.
=Rabbit Pie.=--Prepare a rabbit, or hare, (cost twenty cents,) as for the CURRY, and after you have jointed it, roll each piece in flour, salt and pepper mixed; slice two cent's worth of onions, peel and slice three cents' worth of potatoes, and put these into a pudding dish in layers with the rabbit, season with a teaspoonful of salt, and quarter of a level teaspoonful of pepper, add half a pint of cold water, cover the pie with a plain paste, made as for SUET DUMPLINGS (cost five cents,) and bake for one hour and a quarter. These quantities will cost about thirty cents, and make a large pie.
=Pickled Shad.=--In season fine large shad can be bought for twenty-five cents, and each one will be enough for two hearty meals. Thoroughly clean a fresh shad; cut it in pieces about three inches square, lay it in a deep baking dish, or earthen crock, seasoning it well with two tablespoonfuls of salt, one level teaspoonful of pepper, one dozen whole cloves, two bay-leaves broken, and a bit of lemon or orange peel, if you have it; pour over it enough vinegar to cover it, tie an oiled or buttered paper over the top of the dish or crock, and bake the shad five hours in a moderate oven. The action of the pickle will be to entirely soften the bones of the fish, so that every part of it will be eatable. One half of it will cost about fifteen cents; and with the addition of five cents' worth of bread or potatoes, will make a hearty dinner for twenty cents.