Instead of roasting a hare, stew it; if young, plain - if an old one, lard it. The shoulders and legs should be taken off, and the back cut in three pieces; these, with a bay leaf, half a dozen eschalots, one onion pierced with four cloves, should be laid with as much good vinegar as will cover them, for twenty-four hours in a deep dish. In the meantime, the head, the neck, ribs, liver, heart, etc, should be browned in frothed butler, well seasoned; add half a pound of lean bacon, cut in small pieces, a large bunch of herbs, a carrot, and a few allspice. Simmer these in a quart of water till it is reduced to about half the quantity, when it should he strained, and those parts of the hare which have been infused in the vinegar, should (with the whole contents of the dish) be added to it, and stewed til! quite done. Those who like onions may brown half a dozen, stew them in part of the gravy, and dish them round the hare. Every ragoût should be dressed the day before it is wanted, that any fat which has escaped the skimming spoon may with ease be taken off when cold.