The Art of Cookery Made Easy and Refined

trimmings. Add to them allspice, mace, whole pepper, a little of each; a small clove of garlick, three onions, two bay leaves, parsley, thyme, and savory, tied together in a small bunch; a quart of veal stock, three gills of red port; and simmer them over a fire till three parts done. Then take out the shoulders, legs, and back; put them into another stewpan, strain the liquor to them, and add some passed flour and butter to thicken it a little. Let it stew till tender, skim it free from fat, season with cayenne, salt, and lemon juice, and serve it up in a deep dish. _Glaized Hare._ CASE the hare, bone it as whole as possible, wash it, and fill the inside with light forcemeat; then sew it up, and truss it as for roasting. Lard the back with bacon, the same as a fricando veal; cover it with a veal caul, and roast it very gently. When it is to be served up, take off the caul, glaize the larding, and put strong cullis, with a gill of red port boiled with it, under the hare. _Duck aux Naves._ BONE a tame duck as whole as possible, and season the inside with beaten spices, pepper, and salt; then draw in the legs and wings, and fill the inside with light forcemeat. Sew it up, braise it in a pint of veal stock, cover it with white paper and the cover of the stewpan. Let it stew gently till tender, and the liquor almost reduced. When it is to be served up glaize the breast, and pour the sauce round it, which is to be made with turnips cut into shapes as for haricot; afterwards to be put into a stewpan and sweated with a bit of fresh butter till three parts done; then add a good cullis and the essence in which the duck was braised. When it boils, skim free from fat, season to the palate, and stew the turnips till done. _A Duck with Cucumbers._ THE duck to be boned, braised, and served up in