the basin or mould in which the grouse has to be pressed.

Grouse Salad.

Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine salad oil; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dressing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath.

Scallops of Grouse à la Financière.

Take a brace of grouse, remove the skin, take off all the flesh, and scrape the flesh into very fine shreds. Chop up all the bones and necks, and put them into a saucepan with an onion, five sprigs of thyme, three of parsley, and a small carrot; cover with water, and let it boil slowly for three hours, skimming when it boils. Make a mixture of about half a pint of stock and two ounces of butter, and let boil. When the stock boils take 3-1/4 ounces of fine Vienna flour, and stir it well over the fire for about three minutes; then add the yolks of three eggs, stirring over the fire again. Take it then from the saucepan, and place it on a plate to get cool; then pound the shredded grouse till quite fine, using a gill of cream; now pass it through a fine sieve. Take a plain round mould, holding a pint and a half, butter it, and ornament with truffles cut in devices. Cut up three or four mushrooms, and mix in with the grouse panada, and fill the mould. Place buttered paper over it, and let it steam for half an hour; then turn out and let it get cold, and when cold cut it into a number of scallops of the same size. Egg and breadcrumb them, dip them in clarified butter, and fry a pale gold colour, and serve on a border of mashed potatoes. Make a sauce as follows:—Boil one glass of Marsala in half a pint of brown sauce for five minutes; place in the centre of them some mushrooms, truffles, and cockscombs, and pour sauce over these, but do not put the sauce over the scallops.

Grouse Soufflé.

Take the breasts of two grouse already cooked, pound them in a mortar with two ounces of fresh butter and a very small piece of onion. Pass them through a sieve, add four eggs, beat the whites to a stiff froth, season with a little salt and dust of cayenne. Place it in a soufflé dish, and bake it in a quick oven.

Timbale of Grouse à la Vitellius.

Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the saucepan with four truffles, four tomatoes, and an ounce of butter; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat; then add some finely-minced grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil; when done, pour into a fancy mould lined with light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley.

To Cook Hare.

The great object in cooking a hare is to keep it as moist as possible, and therefore the hare must not be put too close to the fire in the first stage of roasting. Prepare a stuffing of quarter of a pound of beef suet, chopped finely, two ounces of uncooked ham, a teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed savoury herbs; add to this a quarter of the rind of a lemon, chopped very fine, a dust of cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs. Pound this in the mortar. The liver may be minced and pounded in with these ingredients if fresh. Place the stuffing in the hare, and place at a distance from the fire; have plenty of dripping melted in the dripping pan, and basting should go on and be continued from the very first. Then as the hare is getting on, baste with good milk, and then baste well with butter; put the hare near the fire so as to froth the butter, and at the same time dredge the hare with some flour, so as to get a good brown colour, and serve good rich gravy round it with half a glass of port wine in a tureen, and currant jelly should be handed with it.

Hare Cutlets à la Chef.

Take a freshly-killed hare, save the blood, paunch and skin it. Roast it, then cut off the fillets and cut them aslant and flatten them. Put the bones of the hare into a saucepan with two onions sliced, one good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet garni, and one bayleaf. Moisten with a glass of white wine, and let all this steep and stew for an hour; then pass through a sieve, add a quarter of a boiled Spanish onion, and thicken with the blood of the hare. Make some hare stuffing, and moisten with some of the sauce, and make it into cutlets. To form cutlets similar to the fillet cutlets, place them in a frying-pan, and let them poach in water. Place the hare fillets and the stuffing cutlets in the pan and fry to a good colour in clarified butter. Put a small piece of the small bones of the hare in every cutlet and dish them in a crown. Fill the centre with a mixture of small onions, mushrooms, and small pieces of bacon, cut into dice which have been stewed in some of the sauce. Hand red currant jelly with this dish.

Hare en Daube.

French Recipe.

The hare must not be too high; cut it into pieces as for jugged hare. Rub into a stewpan a bit of bacon cut into squares; put the hare into it, together with thyme, bayleaf, spices, salt, pepper, and as much garlic as will go on the point of a knife. Add a little bacon rind blanched and cut into the shape of lozenges. When the whole has a uniform colour, moisten with a good glass of white wine, put on a close lid, and stew for four hours upon hot cinders. When ready to be served, pour away the lard, the spice, and the fat, and add a little essence of ham, and send to table hot.

Hare Derrynane Fashion.

Take three or four eggs, a pint of new milk, a couple of handfuls of flour, three yolks. Make them into a batter, and when the hare is roasting baste it well, repeating the operation till the batter thickens and forms a coating all over the hare. This should be allowed to brown but not to burn.

Filet de Lièvre à la Muette.

Cut a hare into fillets and stew them with a mince of chickens' livers, truffles, shalots in a rich brown gravy with a tumblerful of champagne in it.

Gâteaux de Lièvre.

Mince the best parts of a hare with a little mutton suet. Season the mince highly with herbs and good stock. Pound it in a mortar with some red currant jelly and make up into small cakes with raw eggs. Flour and fry them and dish them in a pyramid.

Hare à la Matanzas.

Paunch, skin, and clean a hare marinaded in vinegar for a couple of days with four onions sliced, three shalots, a couple of sprigs of parsley, pepper and salt. After two days take the hare out and drain it. Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bouquet garni. Now put the hare in a stewpan