Skin, clean, and joint. Heat a tablespoonful of butter in a saucepan and fry in it a sliced onion. When it is slightly colored put in the pieces of hare, salted, peppered, and dredged with flour, and cook five minutes, turning over and over that all parts may be seared. Cover with cold water or weak stock, add

THE NATIONAL COOK BOOK                     l8l parsley, sweet marjoram, pepper, and salt, and stew gently until tender.

Take up the meat with a skimmer and pile upon a dish. Add to the gravy in the saucepan a great spoonful of brown roux, a teaspoonful of Worcestershire sauce, and, if you like, half a cupful of chopped mushrooms or champignons. Boil two minutes, take from the fire, put in a glass of claret, pour over the meat, cover, and set in an open oven for five minutes before serving.