around the minced fowl, which should be
piled in the middle of the dish.

68. =Broiled Pigeons.=--Carefully pluck and draw eight pigeons, split them
down the middle of the back, flatten them by pounding them with the
blade of a heavy knife, broil them on a greased gridiron, the inside
first; lay each one on a slice of buttered toast, and dress them with a
little _maitre d'hotel_ butter, made according to receipt No. 16.

69. =Salmi of Duck.=--Cut two cold roast wild ducks in joints; put them
into a sauce-pan with enough Spanish sauce to cover them, and add two
dozen olives with the stones removed; season to taste with salt and
pepper, being guided in this by the seasoning of the Spanish sauce; heat
thoroughly; meantime cut a dozen heart shaped _croutons_, or slices of
bread about two inches long and one wide, and fry them brown in plenty
of hot fat; when the _salmi_ is hot, pour it on a hot dish, and arrange
the _croutons_ around the border; serve hot.

70. =Civet of Hare.=--Skin a pair of leverets, or young hares, carefully
wipe them outside with a damp cloth; remove the entrails, and wash the
interior with a cup of vinegar, which must be saved; cut them into
joints as you would divide a chicken for _fricassee_; cut the back and
loins in pieces about two inches square; peel two dozen button onions,
and fry them light brown in two ounces of butter, with half a pound of
lean ham cut in half inch dice; add the hare, and brown well; stir in
two ounces of dry flour, add three gills of broth, and one gill of the
vinegar used to wash the hare, or two gills of claret, season with one
teaspoonful of salt, one saltspoonful of ground cloves, and half a
saltspoonful of pepper; simmer gently about one hour, until the hare is
tender, and serve on a hot platter like chicken _fricassee_.

71. =Jugged Hare.=--Prepare two hares as for a _civet_, in receipt No. 70;
in the cup of vinegar and half a pint of Spanish sauce, (or in their
place one pint of claret,) put the yellow rind of one lemon, a bouquet
of sweet herbs, prepared as in Chapter first, eight cloves, two blades
of mace, two inches of stick cinnamon, eight allspice, one ounce of
onion whole, one ounce of carrot whole; boil all these together half an
hour when you are preparing the hare, as in receipt No. 70; lay the
browned pieces of hare in an earthen jar; season them a little with a
teaspoonful of salt, and quarter of a saltspoonful of pepper; strain the
gravy made as abov