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Put a few slices of bread in the dripping-pan, lay them on a dish, place the Leveret on them, and garnish with twelve small birds, such as larks or thrushes, larded with bacon and roasted, and serve with game sauce to which the blood has been added. This mode of serving a Leveret is very much advocated by some of our high-class cooks. Stewed Leveret. — Skin and draw a Leveret, and put the heart, lungs, liver, and blood on one side. Put jib. of chopped bacon into a stewpan, place it over tho fire, and let it melt. Chop the Leveret into pieces of as near one size as possible, put them into the stewpan with the bacon, and add 8oz. of streaky bacon, blanched and cut into squares, and 2 table-spoonfuls of minced onion. Sprinkle over a little salt and pepper, and add a bunch of sweet herbs. Place the pan over the fire for a few minutes, and when the meat is set remove it to the side of the fire and finish cooking, or until the meat is tender. Drain off the fat from the pan, and pour a little thickened gravy and a little wine over the meat ; now add the liver and heart cut up small, as well as one dozen fresh mushrooms, each one trimmed and cut transversely into halves ; boil up again for ten minutes, then pour in the blood, and finish by adding a little vinegar. Put the stew on a dish, and serve. dec., referred to, see under their special heads. Hares — continued. 3 l 2 Hares — continued. Timbale of Leveret. — Skin and clean a Leveret, cut it up into rather small pieces, put them in a saucepan with a little melted bacon-fat, and add Jib. of streaky bacon blanched and cut up into pieces, and 2 table-spoonfuls of chopped onion. Place the pan over a good fire, fry the meats until set, sprinkle over a little salt, and add a few spices to taste. Drop in fifteen or sixteen large mushrooms, each c ut in quarters, also 1 wineglassful of white wine, put the lid on the pan, and cook until the moisture of the mushroo ms has reduced ; then remove the pan from the fire, and let the contents cool. Butter a timbale-mould, and sprinkle it all over inside with a few nouilles finely shredded ; line the mould with thin layers of short-paste, and cover this with a mince made of lean pork and fat bacon in equal proportions ; fill it up with the meat from the Hare, over this put a layer of the minced pork and bacon, cover this again with a flat round of the paste, and fix it to the sides. Put the mould on a baking-sheet, and bake in a moderate oven for an hour. Take it out, turn it on a dish, cut a small hole in the top, pour in a little brown sauce reduced with some mushroom trimmings, and serve. HARICOT— There seems to be a great deal of difficulty about this word, which has in our language at least two different and totally distinct culinary meanings. One is a sort of stew, and the other a bean. This is ingeniously explained by certain etymological professors, who accept the former as a German corruption of the French ragout — the r being pronounced by Germans as ha-ra and the g as c — thus making ha-ra-cout, the change to Haricot being then sufficiently simple.