ablis, fowls' livers, and gizzards.

Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig of
parsley, and add salt and pepper. Put this stuffing into two pigeons,
tie larding bacon over them, and put them into a stewpan with a glass
of Chablis, a cup of stock, an onion, and a carrot. When cooked pass
the sauce through a sieve, skim it, add a little more sauce, and pour it
over the pigeons.

No. 149. Lepre in istufato (Stewed Hare)

Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham, salt,
Chablis, stock, mushrooms, spice, tomatoes.

Put into a stewpan three ounces of butter, an onion cut up, a clove of
garlic with a cut across it, a sprig of marjoram, and a little cut-up
ham. Fry these slightly, put the hare cut up into the same stewpan, and
let it get brown. Then pour a glass of Chablis and a glass of stock over
it; add a little tomato sauce or a mashed-up tomato, a pinch of spice,
and a few mushrooms; take out the garlic and let the rest stew gently
for an hour or more. Keep the cover on the stewpan, but stir the stew
occasionally.

No. 150. Lepre Agro-dolce (Hare)

Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar,
chocolate, almonds, raisins.

Cut up a hare and wash the pieces in vinegar, then cook them in butter,
chopped onion, some bits of ham stock and a little salt. Half fill a
wine-glass with sugar and add vinegar until the glass is three-quarters
full mix the vinegar and sugar well together, and when the hare is
browned all over and nearly cooked, pour the vinegar over it and add a
dessert spoonful of grated chocolate a few shredded almonds and stoned
raisins. Mix all well together and cook for a few minutes more. This is
a favourite Roman dish.

No. 151. Coniglio alla Provenzale (Rabbit)

Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice,
mushrooms.

Cut up a rabbit, wipe the pieces, flour them over, and fry them in
butter until they are coloured all over. Then pour a glass of Chablis
over them, add some chopped parsley, half an onion, three mushrooms,
salt, and a cup of good stock. Cover the stewpan and cook on a moderate
fire for about three-quarters of an hour. Should the stew act too dry,
add a spoonful of stock occasionally.

No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)

Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf,
onions.

Make a stuffing of pig's fry (previ