My First of September. 8i 



RECIPE FOR COOKING A HARE. 



First catch your hare, as Mrs. Glasse says, but don't 

 follow her advice further by skinning it, get some scalding 

 hot water and dip your hare in it several times, until you 

 find the fur will come off readily with the finger and 

 thumb, then paunch and stuff in the usual way. After being 

 trussed ready for the spit, get a small tin funnel with a 

 long neck and put down the throat (it will spoil the set 

 of the head for the table, but never mind that) ; when the 

 hare is about three parts done pour into the funnel a 

 glass of port wine, and if that is taken up by the stuffing, 

 another. The hare should of course be thoroughly well 

 dredged with flour and basted .with fresh butter and 

 milk. The jiuces of the hare are preserved, and it 

 will not be dry, as a hare cooked in the ordinary way 

 usually is. 



