ting, so as
to preserve the meat on the back juicy and nutritive. When it is almost
roasted enough, flour the hare, and baste well with butter. When nicely
frothed, dish it, remove the skewers, and send it to table with a little
gravy in the dish, and a tureen of the same. Red-currant jelly must also
not be forgotten, as this is an indispensable accompaniment to roast
hare. For economy, good beef dripping may be substituted for the milk
and butter to baste with; but the basting, as we have before stated,
must be continued without intermission. If the liver is good, it maybe
parboiled, minced, and mixed with the stuffing; but it should not be
used unless quite fresh.--See coloured plate, E1.

_Time_.--A middling-sized hare, 1-1/4 hour; a large hare, 1-1/2 to 2
hours.

_Average cost_, from 4s. to 6s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from September to the end of February.

THE HARE.--This little animal is found generally distributed over
Europe, and, indeed, in most parts of the northern world. Its extreme
timidity is the endowment which Providence has bestowed upon it as a
means of defence; it is therefore attentive to every sound, and is
supplied with ears both long and tubular, with which it can hear with
great acuteness. Its eyes, also, are so constructed, and placed so
prominent in its head, that it can see both before and behind it. It
lives entirely upon vegetables, but its flesh is considered dry,
notwithstanding that it is deemed, in many respects, superior to that of
the rabbit, being more savoury, and of a much higher flavour. Its
general time of feeding is the evening; but during the day, if not
disturbed, it adheres closely to its _form_.

[Illustration: THE HARE.]

POTTED HARE (a Luncheon or Breakfast Dish).

1028. INGREDIENTS.--1 hare, a few slices of bacon, a large bunch of
savoury herbs, 4 cloves, 1/2 teaspoonful of whole allspice, 2 carrots, 2
onions, salt and pepper to taste, 1 pint of water, 2 glasses of sherry.

_Mode_.--Skin, empty, and wash the hare; cut it down the middle, and put
it into a stewpan, with a few slices of bacon under and over it; add the
remaining ingredients, and stew very gently until the hare is tender,
and the flesh will separate easily from the bones. When done enough,
take it up, remove the bones, and pound the meat, _with the bacon_, in a
mortar, until reduced to a perfectly smooth paste. Should it not be
sufficiently seasoned, add a little cayenne,