o England till about the middle of the 16th century. It is
consumed in large quantities by the French, and in London,--in
the neighbourhood of which it is grown in abundance;--it is
greatly used as a winter salad, as well as in soups and stews.

HARE SOUP.

I.

170. INGREDIENTS.--A hare fresh-killed, 1 lb. of lean gravy-beef, a
slice of ham, 1 carrot, 2 onions, a faggot of savoury herbs, 1/4 oz. of
whole black pepper, a little browned flour, 1/4 pint of port wine, the
crumb of two French rolls, salt and cayenne to taste, 3 quarts of water.

_Mode_.--Skin and paunch the hare, saving the liver and as much blood as
possible. Cut it in pieces, and put it in a stewpan with all the
ingredients, and simmer gently for 8 hours. This soup should be made the
day before it is wanted. Strain through a sieve, put the best parts of
the hare in the soup, and serve.

OR,

II.

Proceed as above; but, instead of putting the joints of the hare in the
soup, pick the meat from the bones, pound it in a mortar, and add it,
with the crumb of two French rolls, to the soup. Rub all through a
sieve; heat slowly, but do not let it boil. Send it to table
immediately.

_Time_.-8 hours. _Average cost_, 1s. 9d. per quart.

_Seasonable_ from September to February.

_Sufficient_ for 10 persons.

[Illustration: HARE.]

THE COMMON HARE.--This little animal is found throughout Europe,
and, indeed, in most of the northern parts of the world; and as
it is destitute of natural weapons of defence, Providence has
endowed it with an extraordinary amount of the passion of fear.
As if to awaken the vigilance of this passion, too, He has
furnished it with long and tubular ears, in order that it may
catch the remotest sounds; and with full, prominent eyes, which
enable it to see, at one and the same time, both before and
behind it. The hare feeds in the evenings, and sleeps, in its
form, during the day; and, as it generally lies on the ground,
its feet, both below and above, are protected with a thick
covering of hair. Its flesh, though esteemed by the Romans, was
forbidden by the Druids and by the earlier Britons. It is now,
though very dark and dry, and devoid of fat, much esteemed by
Europeans, on account of the peculiarity of its flavour. In
purchasing this animal, it ought to be remembered that both
hares and rabbits, when old, have their claws rugged and blunt,