COOKERY OF THE HARE 263 



was in bed and asleep, being an early rooster, when 

 he was roused by his faithful major-domo, who, in the 

 pigeon-English of Madras, excused his intrusion as 

 follows : ' I beg your pardon, Sir, but Captain Johnson 

 done send for master one sucking forkfine, only coming 

 very far in the sun, and little s nielli fig, Sir. I am 

 'fraiding that sometime it will be bad to-morrow. 

 Please what master order ? ' 'A young porcupine, 

 Moses, eh ? ' answered the General ; ' very well, roast 

 it at once, and send John to dress me, and, Moses, 

 roselle ^ jelly, remember.' And in due course he arose, 

 and did eat. Now I hardly think that among those 

 who may plod through my sketch there will be many 

 who would jump up at night, after having dined 

 heartily as usual, to demolish a tender leveret, or test 

 the merits of the daintiest dish among those that I 

 have suggested. All I can hope is, that some of the 

 statistics I have collected may be interesting, and that 

 a hint or two worth noting may be found in my dis- 

 cussion of the various methods of cooking the' hare. 



1 A fruit possessing a most pleasant sub-acid flavour. 



Spottiaivoode ^r' Co. Printers, New-street Square, Lotidon 



