242 TO CHOOSE HARES. 



To complete this, the fowl should be cut up in a silver dish, that 

 has a lamp under, while the sauce is simmering with it. 



Let a goose, or any strong or fat wildfowl, be roasted with the 

 addition of a small onion, and a pared lemon, in the inside ; as 

 this will draw out the strong fat, and give the bird a milder 

 taste. 



Hares and rabbits, when old, have blunt claws ; 

 are broad across the back ; their ears are very tough ; 

 and, when cut, their flesh curls up, and remains dry. 

 The first joint of their foreleg is larger and stiffer 

 than in young ones, and their jawbones are very 

 hard. In young hares and rabbits all is the reverse 

 to this : their ears are easily torn, and their jawbones 

 may be cracked with the forefinger and thumb. 



