482 lewis's AMERICAN SPORTSMAN. 



Then rub in thoroughly — 



Salt several hatiifuls. 



Put it by for ten days, turning it and rubbing in the salt every day or two. 

 Then put into a pan with — 



Beef-suet 4 pounds ; 



Dredge it slightly with flour, and bake slowly for 4 or 5 hours. 



We have tried it ; and we are satisfied that, with a little attention, 

 it will keep during the whole of the cold weather. We also think 

 that we can answer for its pleasing the most fastidious palate, and 

 recommend it to our friends as an excellent and most convenient 

 article of relish to have prepared for general use or in anticipation 

 of a prolonged sporting-excursion. If the round is not very large, 

 decrease the proportions somewhat, and take less time to prepare 

 it. We met with this receipt in a very quaint and original book 

 from the pen of General George Hanger, of the British army ; we 

 have altered it in some particulars, and, we think, for the better. 



FOR COOKING HARES OR RABBITS. 



Cut the hares into pieces. * 



The stewpan ought to be flat, so that every piece may touch the 

 bottom. 



First, heat th6 pan ; then put into it about half a spoonful of 

 lard ; then place the pieces of hare into it so that every piece 

 touches the pan : do not cover it. As soon as the hare begins to 

 brown, turn the pieces and sprinkle over them two handfuls 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 portion of crushed 

 garlic, (say about the size of a pea,) two laurel-leaves, (such as come 

 in prune-boxes,) a small bunch of parsley, not cut apart, so that it 

 may 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 from one-half to one bottle of good claret 

 wine, and continue to boil over a very moderate fire for two hours 

 longer, when it will be ready to serve. 



