Cold dishes for hot weather

Bone a hare, except the head ; make a stuffing of bread crumbs, the chopped liver, half a pound of bacon, a glass of red wine, an anchovy, 2 eggs, a little sweet-marjoram, thyme, salt, pepper, and nutmeg; fill the hare with the stuffing, being careful to force it up to the head ; sew the opening, tie in a cloth, and boil for an hour and a half in two quarts of water ; when reduced to half add a pint of port, a tablespoonful of lemon juice, and one of catsup. When done, take out the hare and allow to cool ; fill the eyes with a little piece of beet, and place sprigs of parsley in the mouth. Keduce the liquor to half a pint, or until it jellies ; pour over the hare ; garnish with rounds of hard-boiled eggs, beets, and sprigs of parsley. LARDED HARE Bone a hare, lay it flat on a board, and season with pepper, spices, chopped mushrooms, parsley, thyme, and shallots ; spread force-meat over it, roll it up very tightly, and lard it with bacon. Put the bones and some ham into a stewpan with a few bay-leaves, onions, thyme, parsley, a few blades of mace, and half a pint of port ; cover the bones with fat bacon, put in the hare, and cover it also with bacon ; set on a slow fire to simmer for two hours ; take out the hare, and allow to cool ; glaze with aspic jelly ; garnish with parsley. PARTRIDGES À LA FRANÇAISE Truss the partridges and skewer them; cover the breasts with slices of lemon, and over them lay some fat bacon ; wrap them in paper and tie tightly. Roast for three-quarters of an hour ; when done take off the paper and serve cold with the juice of Seville oranges. GAME 33 POTTED PARTRIDGES (1.) Truss the partridges; season inside with salt and pepper; place in a stewpan lined with slices of lean ham ; add a bunch of thyme, some whole pepper, and allspice ; cover with slices of ham; add a pint of water; cover tightly and stew for two hours ; keep in the pot till cold, then put into pots with a few whole pepper-corns ; pour clarified butter over them and cover tightly till used. (2.) Clean the partridges, and season with mace, allspice, pepper, and salt; lay them breast downwards on a pan ; pack the birds as close as possible ; add plenty of butter ; cover the pan very well and bake. When cold put the birds in pots and cover with butter. POTTED RABBITS Cut up 2 young rabbits, and take the leg bones out at the thigh ; pack in a small pan and season with finely chopped pepper, mace, cayenne, and allspice; add plenty of butter, and bake gently. Keep in the pan for two days; then place in the pots and cover with clarified butter. RABBITS EN GALANTINE Bone and flatten out 2 young rabbits ; lay force-meat upon them, slices of ham, and egg omelets ; roll up tight and fasten them ; lard with fat bacon ; cook in a slow oven, and serve cold; glaze with aspic jelly colored with beet juice; garnish with parsley. RABBITS A LA PORTUGUESE Bone 2 rabbits, and spread force-meat over them. Put the bones in a stewpan with some onions, a few sweet herbs, a little mace, and a few bay-leaves ; lay the rabbits over this and cover them with bacon ; pour over a pint of stock and set the pan on the fire ; simmer very slowly for an hour ; strain off the liquor, remove the fat, and boil the sauce to a jelly ; add to it a few truffles chopped fine. Serve the rabbits, and when cold glaze them with the jelly. VEGETABLES Almost every variety of vegetables can be eaten cold ; and as the manner of preparing them is not unlike that of salads, but few receipts are given. ARTICHOKE BOTTOMS Boil 6 artichoke bottoms in salt and water ; when done take them out and remove the chokes ; boil till tender, and allow to cooh Spread some anchovy paste over each, and mask with a mayonnaise dressing ; garnish with hard-boiled eggs and capers. ASPARAGUS