Having trussed the rabbits, lay them in a pan of warm water for about fifteen minutes. Then put them into a pot with plenty of water and a little salt, and stew them slowly for about an hour, or till they are quite tender. In the mean time, peel and boil in a sauce-pan a dozen onions. When they are quite tender all through, take them out, and drain and slice them. Have ready some drawn, butter, prepared by taking six ounces of butter, (cut into bits and rolled in about three tea-spoonfuls of flour,) and melting it in a jill of milk. After shaking it round-over hot coals till it simmers, add to it the onions, and give it one boil up. When the rabbits are done stewing lay them on a large dish (having first cut off their heads, which should not he sent to table) and cover them all over with the onion-sauce, to which you may add some grated nutmeg. TO FRY RABBITS, Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. Then cut them into joints, dry them in a cloth, dredge them with flour, strew them with chopped parsley, and fry them in butter. After you take them out of the frying-pan, stir a wine-glass of cream into the gravy, or the beaten yolk of an egg. Do not let it boil, but pour it at once into the dish with the rabbits. Rabbits are very good baked in a pie. A boiled or pot-pie may be made of them. They may he stuffed with force-meat and roasted, basting them with butter. Cut off their heads before you send them to table. POULTRY, GAME, ETC. GENERAL REMARKS In buying poultry choose those that are fresh and fat. Half-grown poultry is comparatively insipid; it is best when full-grown but not old. Old poultry is tough and hard. An old goose is so tough as to be frequently uneatable. When poultry is young the skin is thin and tender, and can be easily tipped by trying it with a pin; the legs are smooth; the feet moist and limber; and the eyes full and bright. The body should be thick and the breast fat. The bill and feet of a young goose are yellow, and have but few hairs on them; when old they are red and hairy. Poultry is best when killed overnight, as if cooked too soon after-killing, it is hard and does not taste well. It is not the custom in America, as in some parts of Europe, to keep game, or indeed any sort of eatable, till it begins to taint; all food when inclining to decomposition being regarded by us with disgust. When poultry or game is frozen, it should be brought into the kitchen early in the morning of the day on which it is to be cooked. It may be thawed by laying it several hours in cold water. If it is not thawed it will require double the time to cook, and will be tough and tasteless when done. In drawing poultry be very careful not to break the gall, lest its disagreeable bitterness should be communicated to the liver.