e into the jar; put on the cover; fasten it in place
with a paste made of flour and water, and oiled on the top to prevent
cracking. Bake the hare in a moderate oven three hours. When you are
nearly ready to dish it, cut a slice of bread two inches thick, the
entire side of a large loaf, trim it to a perfect oval, fry it light
brown in hot fat, put it on a platter, arrange the hare on it, and pour
the gravy over; serve hot.

72. =Stuffed Eggs.=--Boil eight eggs for ten minutes, until quite hard,
lay them in cold water until they are quite cold; make a white sauce, as
directed in receipt No. 65; soak two ounces of stale bread in tepid
water for five minutes, and wring it dry in a towel; put one ounce of
grated cheese, Parmesan is the best, in a sauce-pan with one
saltspoonful of salt, half that quantity of white pepper, as much
cayenne as can be taken up on the point of a very small pen-knife blade,
a teaspoonful of lemon juice, two ounces of butter, and a gill of the
white sauce; cut the eggs carefully in halves lengthwise after removing
the shells, rub the yolks through a sieve with a silver spoon, and add
them with the bread to the sauce, as prepared above; stir these
ingredients over the fire until they cleave from the sides of the
sauce-pan, when they will be scalding hot; on a hot platter put a layer
of the white sauce as a foundation for the eggs; fill the whites with
the forcemeat, rounding it up to look like the entire yolk of an egg,
set them on a dish in a pyramid, and heat them in a moderate oven; send
whatever white sauce you have left to the table in a boat, with the dish
of eggs.

When, after preparing the eggs for the oven, they are sprinkled with
grated cheese, and cracker dust, and then browned, they are called
gratinated eggs, or stuffed eggs, _au gratin_, and are served without
any sauce.

73. =How to make Omelettes.=--There is no great difficulty in making
omelettes, and as they may be expeditiously prepared and served they are
a convenient resource when an extra dish is required at short notice;
care should be taken to beat the eggs only until they are light, to put
the omelette into a well heated and buttered pan, and _never to turn it
in the pan_, as this flattens and toughens it; if the pan be large, and
only three or four eggs be used in making the omelette, the pan should
be tipped and held by the handle so that the eggs will cook in a small
space upon one side of it; instead of spreading al