jar, and put into it some good brown gravy
free from fat. Next cut up the hare into neat joints; fry these joints
in a little butter to brown them a little. Have the jar made hot by
placing it in the oven, and have a cloth ready to tie over its mouth.
Put the joints already browned into the jar, and let it stand for
fifteen minutes on the dresser. After this has stood some time untie the
jar and add the gravy, with a dust of cinnamon, six cloves, two
bayleaves, and the juice of half a lemon. The gravy should have onion
made in it, and should be thickened with a little arrowroot. A
wineglassful of port should be added, and a good spoonful of red currant
jelly should be dissolved in it. Next place the jar up to its neck in a
large saucepan of boiling water, only taking care the jar is well tied
down. Let it remain in the boiling water from an hour to an hour and a
half. Stuffing balls, made with the same as the stuffing for roast hare,
rolled into small balls the size of marbles and thrown into boiling fat,
should be served with it.

To Roast Landrail.

This bird should be trussed like a snipe, and roasted quickly at a brisk
but not a fierce fire for about fifteen or sixteen minutes. It should be
dished on fried breadcrumbs, and gravy served in a tureen.

Croustade of Larks.

Bone two dozen larks, season, and put into each a piece of pate de foie
gras (truffled). Roll the larks up into a ball, put them in a pudding
basin, season them with salt and pepper, and pour three ounces of
clarified butter over them, and bake in a hot oven for a quarter of an
hour. Dish them in a fried bread croustade, made by cutting the crust
from a stale loaf about eight inches long, which must be scooped out in
the centre and fried in hot lard or butter till it is a good brown.
Drain it, and then place it in the centre of a dish, sticking it there
with a little white of egg. Put it into the oven to get hot; then put
the larks into it, and let it get cold. Garnish with truffles and aspic
jelly.

Larks a la Macedoine.

Take a dozen larks, fill them with forcemeat made of livers, a little
veal and fat bacon, a dessertspoonful of sweet herbs; pepper and salt to
taste, and pound all well together in a mortar, and then stuff the birds
with it. Lay the larks into a deep dish, pour over them a pint of good
gravy, and bake in a moderate oven for a quarter of an hour. Have a
pyramid of mashed potatoes ready, and arrange the larks round it,