248 COOKERY OF THE HARE 



having seen to his horse's comfort, was a most natural 

 step. And what did he find ? 



' I saw,' so runs the tale, ' sonietliing to delight 

 the eyes of a hungry wayfarer. There, on the spit, 

 rapidly approaching perfection, was one of tliosc 

 plump leverets, unknown to men in town, the per- 

 fume of which would fill a church. "Good I" ex- 

 claimed I to myself, cheered at the sight ; ''' I am not 

 entirely abandoned by Providence. A traveller may 

 gather a flower by the roadside." ' 



Yes :— roasting is by no means to be condemned 

 provided every care be taken to insure success, and 

 you select a leveret or a hare in its first year not over 

 eight pounds in weight. A doe in her second year 

 will be found succulent and tender, be it observed, 

 but not so her brother. The rahle, as many of course 

 know, might almost be called the saddle. To obtain 

 it the hare must be cut in two just behind the 

 shoulders, and both legs and thighs removed. Some- 

 times the thighs are permitted to remain. All the 

 part cut off should be set aside for civet, soup, or 

 stew\ For eight people two rabies would be necessary. 

 In fact, concerning this delicate morsel a gourmet 

 might speak even as the Abbe Morellet is said to 

 have spoken regarding a diiidc truffee : — ^11 faut etre 

 deux pour manger une ditide truffee. Je nefaisjaffiais 



