The thorough good cook

Bone a hare entirely, lard it with large pieces of bacon, season with spice. Roll it up in such a manner that, the thinner parts being under the back, it forms a kind of ball, which tie up. Put it into a stew-pan with onions, carrots, and a bunch of mixed herbs, which tie up with the bones of the hare. Cover the hare with slices of bacon, adding two glasses of white wine, the same of broth, and a little salt ; put a sheet of buttered paper over it, and let it stew. Serve it cold or hot, with the gravy skimmed of its fat and passed through a sieve. 21. Neck of Veal à la Mirepoix. Make a mirepoix with rasped bacon, butter, a bit of ham, thyme, bay-leaves, pepper, salt, etc. Fry the whole on a slow fire. When that is done, put with it the neck of veal, fried; stew it a little, and let it cool. When it is cold, take two sheets of white paper, butter one of them, and trim it Avith layers of bacon. Then lay the mirepoix over the bacon, and carefully close the paper. Wrap the whole up in several sheets of paper, and bake it in an oven, which, however, must not be too hot. It will take an hour and a half to do. When done, remove the paper, and send up with a Spanish (p. 347) or Italian (p. 336) sauce. Mirepoix is T 2 the name of the seasoned fat substance put round the meat to prevent its drying, and also to give it taste ; and you must remember to make no more than is wanted for the size of the dish. Half a quarter of a pound of butter, the same quantity of ham, thyme, bay-leaves, salt, pepper, etc., will be sufficient for the one here efiven. 22. Neck of Veal with Sweet Herbs. Lard the thick part of a neck of veal after having neatly trimmed it ; put it into a deep dish to marinade for three hours with parsley, chives, mushrooms, a bay-leaf, a little thyme, two shallots, all chopped very fine, adding pepper, grated nutmeg, and a little oil. When the meat has absorbed the flavour, roast it at a moderate fire, covering it with this seasoning, and tying round it two sheets of white paper well buttered. When it is done, take off the paper, and with a knife remove all the seasoning which adheres either to the meat or to the paper, and put it into a saucepan with a little gravy, a dash of vinegar, a piece of butter rolled in flour, salt and pepper. Boil this up for a few minutes, and pour it over the meat. 23. Neck of Veal a la Creme. Take the same part of veal as is used for the cutlets. Cut the bones short enough to enable you to roll the flanks underneath ; give it a square shape ; marinade it for a couple of hours with oil, parsley, sliced shallots, pepper, salt, thyme, and bay-leaves. Fasten it on the spit, so that the shape be not altered, and then wrap it up in buttered paper. When it has roasted for an hour and a quarter, take oif the paper. Have ready a smooth sauce reduced (p. 347), which you pour over it, and witli which you baste it till the sauce adheres all round. Then serve up with a smooth sauce under it. 24. Veal Cutlets ib la Mayonnaise.