[_Mme. Vandervalle_.]



HUNTER'S HARE

Cut the hare in pieces and cook it in the oven in butter, pepper and
salt, turning it now and then so that it does not get dry. Then prepare
Hunter's Sauce. Melt a bit of butter the size of an egg and add flour,
letting it brown, fry in it plenty of chopped onions and shallots, adding
tarragon vinegar, cayenne and pepper-corns; spice it highly with nutmeg,
three cloves, a sprig of thyme and a couple of bay-leaves. Chop up the
hare liver, put it in the sauce and pass all through the sieve. Pour the
sauce over the hare and add a good glass of claret, or, for English
tastes, of port wine. If the sauce is too thin, thicken it with flour,
and serve all together.

[_Mme. Spinette_.]



FLEMISH RABBIT

Cut the rabbit into neat pieces. Put them into a deep frying-pan and toss
them in butter, so that each piece is well browned without burning the
butter. Take them out of the pan and in the same butter cook six shallots
(finely minced) till they are brown. Then return the rabbit to the pan,
seasoning all with salt and pepper, adding as well three bay-leaves, two
cloves, and two white peppers. If you have any gravy, add a pint of it,
but in default of gravy add the same quantity of Bovril and water. Place