, and let it boil three hours. Take it out, and
serve up hot.

_Hare, to mince._

Boil the hare with onions, parsley, and apples, till tender; shred it
small, and put in a pint of claret, a little pepper, salt, and nutmeg,
with two or three anchovies, and the yolks of twelve eggs boiled hard
and shred very small; stirring all well together. In serving up, put
sufficient melted butter to make it moist. Garnish the dish with whites
of eggs, cut in half, and some of the bones.

_Hare, to stew._

Cut off the legs and shoulders, and cut out the back bone; cut into
slices the meat that comes off the sides: put all these into a vessel
with three quarters of a pint of small beer, the same of water, a large
onion stuck with cloves, whole pepper, some salt, and a slice of lemon.
Let this stew gently for an hour closely covered, and then put a quart
of good gravy to it, stewing it gently two hours longer, till tender.
Take out the hare, and rub half a spoonful of smooth flour in a little
gravy; put it to the sauce and boil it up; add a little cayenne and salt
if necessary; put in the hare, and, when hot through, serve it up in a
terrine stand.

_Hare stuffing._

Two ounces of beef suet, three ounces of bread crumbs, a drachm of
parsley, half a drachm of shalot, the same of marjoram, lemon-thyme,
grated lemon-peel, and two yolks of egg.

_Partridge, to boil._

Cover them with water, and fifteen minutes will boil them.
Sauce--celery, liver, mushroom, or onion sauces.

_Partridge, to roast._

Half an hour will be sufficient; and for sauce, gravy and bread sauce.

_Partridge a la Paysanne._

When you have picked and drawn them, truss and put them on a skewer, tie
them to a spit, and lay them to roast. Put a piece of fat bacon on a
toasting fork, and hold it over the birds, that as it melts it may drop
upon them while roasting. After basting them well in this manner, strew
over a few crumbs of bread and a little salt, cut fine some shalots,
with a little gravy, salt and pepper, and the juice of half a lemon. Mix
all these over the fire; thicken them up; pour them into a dish, and lay
your partridges upon them.

_Partridge a la Polonaise._

Pick and draw a brace of partridges, and put a piece of butter in their
bellies; nut them on the spit, and cover them with slices of bacon, and
over that with paper, and lay them down to a moderate fire. While
roasting, cut same shalots and parsley very small; mix the