COOKING HARES AND RABBITS, 455 



of flour, with two or three whole and very small onions. This 

 must remain about five minutes over a moderate fire. Then 

 pour over it about a pint of boiling water ; add salt, pepper, 

 two or three cloves, two or three allspice, and a very small por- 

 tion of crushed garlic, say about the size of a pea, two laurel 

 leaves (such as come in prune boxes), a small bunch of parsley, 

 without being cut apart, so that it can be taken out when the 

 dish is served up. Let the whole boil or rather simmer slowly 

 about one to one and a half hours. Then pour over the whole 

 one-half to one bottle of good claret wine, and let the whole 

 boil over a very moderate fire for two hours longer, when it 

 will be ready to serve. 



Particular care is required not to have too much fire. 



These proportions are for a dish of two Hares. We are in- 

 debted to a friend for the above receipt, and we owe him many 

 thanks for the opportunity he has thus afforded us of furnishing 

 so desirable a dish for our gastronomic readers. 



Squirrels may be served up something in the same style, and 

 will prove equally good. 



" Ncc sibi ccenaruin quivis temere arroget artem, 

 Non prills exacta tenui ratione saporura." 



