"Old hare " at the South, let the age be what it may. At the North and West it is a rabbit, tame or wild.

Skin and clean them. The latter process should be thorough. Good cooks are sometimes less heedful than they should be in this respect.

Chop the livers fine, also a slice of fat pork, and mix with bread-crumbs. You may add a few champignons or mushrooms if you like. Season with pepper, salt, and onion-juice. Stuff the rabbits with this, sew them up, and anoint well with salad oil and lemon-juice, leaving them in this marinade for an hour.

Put into the roaster, pour a cupful of weak stock, or consomme, or butter and water under them ; cover and cook for an hour. Take off the bacon, wash over with butter, and brown.

Dish the hares, and keep hot, while you thicken the gravy with browned flour, boil up, add a teaspoonful of catsup and half a glass of claret, pour a few spoonfuls over the rabbits, the rest into a boat.