e an old hare unfit for other purposes, cut it into
pieces, and put it into a jar; add a pound and a half of lean beef, two
or three shank bones of mutton well cleaned, a slice of lean bacon or
ham, an onion, and a bunch of sweet herbs. Pour on two quarts of boiling
water, cover the jar close with bladder and paper, and set it in a
kettle of water. Simmer till the hare is stewed to pieces, strain off
the liquor, boil it up once, with a chopped anchovy, and add a spoonful
of soy, a little cayenne, and salt. A few fine forcemeat balls, fried of
a good brown, should be served in the tureen.

HARRICO OF MUTTON. Remove some of the fat, and cut the middle or best
end of the neck into rather thin steaks. Flour and fry them in their own
fat, of a fine light brown, but not enough for eating. Then put them
into a dish while you fry the carrots, turnips, and onions; the carrots
and turnips in dice, the onions sliced. They must only be warmed, and
not browned. Then lay the steaks at the bottom of a stewpan, the
vegetables over them, and pour on as much boiling water as will just
cover them. Give them one boil, skim them well, and then set the pan on
the side of the fire to simmer gently till all is tender. In three or
four hours skim them; add pepper and salt, and a spoonful of ketchup.

HARRICO OF VEAL. Take the best end of a small neck, cut the bones short,
but leave it whole. Then put it into a stewpan, just covered with brown
gravy; and when it is nearly done, have ready a pint of boiled peas, six
cucumbers pared and sliced, and two cabbage-lettuces cut into quarters,
all stewed in a little good broth. Add them to the veal, and let them
simmer ten minutes. When the veal is in the dish, pour the sauce and
vegetables over it, and lay the lettuce with forcemeat balls round it.

HARTSHORN JELLY. Simmer eight ounces of hartshorn shavings with two
quarts of water, till reduced to one. Strain and boil it with the rinds
of four China oranges, and two lemons pared thin. When cool, add the
juice of both, half a pound of sugar, and the whites of six eggs beaten
to a froth. Let the jelly have three or four boils without stirring, and
strain it through a jelly bag.

HASHED BEEF. Put into a stewpan, a pint and a half of broth or water, a
large table-spoonful of mushroom ketchup, with the gravy saved from the
beef. Add a quarter of an ounce of onion sliced very fine, and boil it
about ten minutes. Put a large table-spoonful of flour