OLD FRENXII RECirE FOR DRESSIXG A HARE. 125 



having detaclied it, I basted it again witli the bacon, 

 and afterwards with strong vinegar, and seeing it roasted 

 enough, I made a sauce, which may be made sweet, or 

 a la poivrade, according to taste. This hare, old and 

 hai'd as it was before being roasted, was more tender 

 than a leveret kept three days, from which on cutting 

 it, gravy ran out as from a leg of mutton, for being tough 

 and dry are two things which cause roast hare to be bad. 

 And after being thoroughly experienced in this cooking 

 the late king, Louis XIII., ordered me one Twelfth- 

 night at Versailles, to dress him a hare, which had just 

 been taken, and fit to make the trial, being very old 

 and very tough. He was also cvirious to see it roasted 

 in tlie kitchen. His Majesty found it so tender and 

 excellent, as also did those who had the honour of dining 

 with him, that nothing remained but the bones. I give 

 this recipe," continues the Frenchman, " that sportsmen, 

 when they have taken a hare in the country, and go for 

 their refreshment to a poor public-house, where nothing 

 is to be had, may speedily prepare a dinnerj and return 

 immediately to their sport.'' 



