are must not be too high; cut it into pieces as for jugged hare.
Rub into a stewpan a bit of bacon cut into squares; put the hare into
it, together with thyme, bayleaf, spices, salt, pepper, and as much
garlic as will go on the point of a knife. Add a little bacon rind
blanched and cut into the shape of lozenges. When the whole has a
uniform colour, moisten with a good glass of white wine, put on a close
lid, and stew for four hours upon hot cinders. When ready to be served,
pour away the lard, the spice, and the fat, and add a little essence of
ham, and send to table hot.

Hare Derrynane Fashion.

Take three or four eggs, a pint of new milk, a couple of handfuls of
flour, three yolks. Make them into a batter, and when the hare is
roasting baste it well, repeating the operation till the batter thickens
and forms a coating all over the hare. This should be allowed to brown
but not to burn.

Filet de Lievre a la Muette.

Cut a hare into fillets and stew them with a mince of chickens' livers,
truffles, shalots in a rich brown gravy with a tumblerful of champagne
in it.

Gateaux de Lievre.

Mince the best parts of a hare with a little mutton suet. Season the
mince highly with herbs and good stock. Pound it in a mortar with some
red currant jelly and make up into small cakes with raw eggs. Flour and
fry them and dish them in a pyramid.

Hare a la Matanzas.

Paunch, skin, and clean a hare marinaded in vinegar for a couple of days
with four onions sliced, three shalots, a couple of sprigs of parsley,
pepper and salt. After two days take the hare out and drain it. Farce it
with a stuffing made of the flesh of a chicken, three whole eggs, the
liver, and a slice of bacon, all finely chopped, mixed and seasoned with
pepper, salt, and a bouquet garni. Now put the hare in a stewpan with
slices of bacon all over it, some sliced carrots, two onions stuck with
cloves, and half a pint of consomme. Put some live coals on the lid of
the saucepan and let it cook for three hours.

Hare a la Mode.

Skin the hare and cut it up in into joints and lard with fine fillets of
bacon; place in an earthenware pot, with some slices of salt pork,
chopped bacon, salt, mixed spice, a piece of butter, and half a pint of
port wine; lay two or three sheets of buttered paper over it; fix on the
lid tightly and simmer over a slow fire. When nearly done, stir in the
blood, boil up and serve.

Jugged Hare.

Have a wide-mouthed stone