tity, when it should be
strained, and those parts of the hare which have been infused in the
vinegar, should (with the whole contents of the dish) be added to it,
and stewed till quite done. Those who like onions may brown half a
dozen, stew them in a part of the gravy, and dish them round the hare.

When it comes from the table, supposing some to be left, the meat should
be taken from the bones, and with a few forcemeat balls, the remains of
the gravy, about a quarter of a pint of red wine, and a proportionable
quantity of water, it will make a very pretty soup; to those who have no
objection to catchup (No. 439,) a spoonful in the original gravy is an
improvement, as indeed it is in every made dish, where the mushroom
itself is not at command.

Every ragout, in my opinion, should be dressed the day before it is
wanted, that any fat which has escaped the skimming spoon, may with ease
be taken off when cold.

CALF'S HEAD.--Take the half of one, with the skin on; put it into a
large stew-pan, with, as much water as will cover it, a knuckle of ham,
and the usual accompaniments of onions, herbs, &c. &c., and let it
simmer till the flesh may be separated from the bone with a spoon; do
so, and while still hot, cut it into as large a sized square as the
piece will admit of; the trimmings and half the liquor put by in a
tureen; to the remaining half add a gill of white wine, and reduce the
whole of that by quick boiling till it is again half consumed, when it
should be poured over the large square piece in an earthen vessel,
surrounded with mushrooms, white button onions, small pieces of pickled
pork, half an inch in breadth, and one and a half in length, and the
tongue in slices, and simmered till the whole is fit to serve up; some
browned forcemeat balls are a pretty addition. After this comes from the
table, the remains should be cut into small pieces, and mixed up with
the trimmings and liquor, which (with a little more wine), properly
thickened, will make a very good mock turtle soup for a future occasion.

_To hash Mutton, &c._--(No. 484.)

Cut the meat into slices, about the thickness of two shillings, trim off
all the sinews, skin, gristle, &c.; put in nothing but what is to be
eaten, lay them on a plate, ready; prepare your sauce to warm it in, as
receipt (No. 360, or No. 451, or No. 486), put in the meat, and let it
simmer gently till it is thoroughly warm: do not let it boil, as that
will make the meat tough