boiling water, and let it stew until
the hare is quite tender, taking care to keep the water boiling. When
nearly done, pour in the wine, and add a few forcemeat balls, made by
recipe No. 417: these must be fried or baked in the oven for a few
minutes before they are put to the gravy. Serve with red-currant jelly.

_Time_,--3-1/2 to 4 hours. If the hare is very old, allow 4-1/2 hours.

_Average cost_, 7s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to the end of February.

II.

(_A Quicker and more Economical Way_.)

1032. INGREDIENTS.--1 hare, a bunch of sweet herbs, 2 onions, each stuck
with 3 cloves, 6 whole allspice, 1/2 teaspoonful of black pepper, a
strip of lemon-peel, thickening of butter and flour, 2 tablespoonfuls of
mushroom ketchup, 1/4 pint of port wine.

_Mode._--Wash the hare nicely, cut it up into joints (not too large),
and flour and brown them as in the preceding recipe; then put them into
a stewpan with the herbs, onions, cloves, allspice, pepper, and
lemon-peel; cover with hot water, and when it boils, carefully remove
all the scum, and let it simmer gently till tender, which will be in
about 1-3/4 hour, or longer, should the hare be very old. Take out the
pieces of hare, thicken the gravy with flour and butter, add the ketchup
and port wine, let it boil for about 10 minutes, strain it through a
sieve over the hare, and serve. A few fried forcemeat balls should be
added at the moment of serving, or instead of frying them, they may be
stewed in the gravy, about 10 minutes before the hare is wanted for
table. Do not omit to serve red-currant jelly with it.

_Time_.--Altogether 2 hours. _Average cost_, 5s. 6d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to the end of February.

_Note_.--Should there be any left, rewarm it the next day by putting the
hare, &c. into a covered jar, and placing this jar in a saucepan of
boiling water: this method prevents a great deal of waste.

ROAST LANDRAIL, OR CORN-CRAKE.

1033. INGREDIENTS.--3 or 4 birds, butter, fried bread crumbs.

[Illustration: LANDRAILS.]

_Mode_.--Pluck and draw the birds, wipe them inside and out with damp
cloths, and truss them in the following manner:--Bring the head round
under the wing, and the thighs close to the sides; pass a skewer through
them and the body, and keep the legs straight. Roast them before a clear
fire, keep them well basted, and serve on fried bread crumbs, with a