26 DRESSED GAME AND 



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 pate de foie gras (truffled). Roll the 



