Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme ; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours.

Stuffing'. - Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter ; cook for one minute, then add two ounces of sausage-meat, six chopped mushrooms, a teaspoon-ful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed.

Peel four fine, sound apples, cut each into six equal parts, remove the cores ; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above force-meat, and mix all well together.

Take the marinated hares, stuff the saddles (which were boned) with the above stuffing evenly, give them a nice round shape, and tie so as to hold them firm ; arrange a piece of larding pork over each saddle, then lay them in a roasting-pan, with one carrot and one onion cut into slices and placed at the bottom of the pan ; pour one pint of white broth (No. 99) right over the hares. Place in the hot oven, and roast for forty-five minutes, taking care to baste frequently with its own gravy. Remove from the oven, untie, dress on a hot dish, strain the gravy over the saddles, nicely decorate the dish with heart-shaped croutons (No. 133) all around, and serve.

The fore-quarters can be utilized for Civet, etc., as desired.