with slices of bacon all over it, some sliced carrots, two onions stuck with cloves, and half a pint of consommé. Put some live coals on the lid of the saucepan and let it cook for three hours.

Hare à 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 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 pâté 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 à la Macédoine.

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, and garnish with a macédoine of mixed vegetables.

Lark Pie.

Pluck, singe, and flatten the backs of two dozen larks, pound the trail and livers in a mortar with scraped bacon and a little thyme, stuff the larks with this, and wrap each in a slice of fat bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread butter all over them, and add two small bayleaves; cover with paste, and bake for two hours and a quarter. Can be eaten hot or cold. It must be turned out of the mould.

Salmi of Larks à la Macédoine, cold.

Take a dozen larks, bone and stuff them with pâté de foie gras, and make them as nearly as possible of the same size and shape. Make half a pint of brown sauce, adding a glass of sherry, a little mushroom ketchup, and an ounce of glaze; boil together, and reduce one half, adding a couple of spoonfuls of tomato juice; pass through a sieve, and, when nearly cold, add a gill of melted aspic. Mask the larks, and place them in a sauté pan, and cook them; take them out and remove neatly any surplus sauce, and dish them in the entrée dish in a circle. Take the contents of a tin of macédoine of vegetables boiled tender in a quart of water, add a dust of salt, a saltspoonful of sugar, and a piece of butter the size of a walnut; strain off, and, when cold, toss them in two tablespoonfuls of liquid aspic jelly. This macédoine should be piled up high and served in the centre. Garnish with chopped aspic round the larks, and sippets of aspic beyond this.

Lark Puffs.

Make some puff paste, and take half a dozen larks, and brown them in a stewpan with a little butter; then take them out and drain them, and put into the body of each bird a small lump of fresh butter, a little piece of truffle, pepper and salt, and a tablespoonful of thick cream. Truss each lark, and wrap it in a slice of fat bacon; cover it with puff paste rolled out to the thickness of a quarter of an inch, and shape it neatly; put the puffs in a buttered tin, and bake in a brisk oven for ten minutes.

Leveret à la Minute.

Skin, draw, and cut a leveret into joints; toss in a saucepan with butter, salt, pepper, and a bouquet garni. When nearly cooked, add some chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill of stock, and a gill of claret; as soon as it boils, pour into a dish and serve.

Leveret à la Noël.

Take a leveret, cut off the fillets and toss them in the oven in a sauté-pan in butter; when cold, slice these fillets in shreds as for Julienne vegetables. Shred likewise some truffles, mushrooms, and tongue, and bind these together with two tablespoonfuls of good stock, in which a glass of port has been put, two cloves, the peel of a Seville orange, and a few mushrooms; thicken with butter and flour and tammy. Make some game forcemeat with the legs, and with it line some little moulds; fill up the empty space with the shredded game and vegetables and then cover with a layer of forcemeat. Poach these moulds in a deep sauté-pan, and when done dish them up round a ragoût composed of truffles, mushrooms, quenelles, and cockscombs. Sauce the entrée with gravy made from the bones and thickened. This entrée may be served cold, when it should be mixed with aspic, and garnished with it also.