High-class cookery made easy

on it. HARE SOUP. After the hare is skinned, wipe it clean on the outside. Great care must be taken not to lose the blood. Keep the blood in a basin. Place the hare in a pot with cold water, and a small nap-bone broken; when it boils, skim and draw to side of fire to boil for four hours; put in one carrot, one head celery, and one onion. When the hare is done, keep some of the best parts to serve in tureen, then make a brown roux with three ounces of clarified fat, three ounces of flour, and the blood of hare, and brown over the fire; then add the stock of hare, draw to side of fire to throw up the scum. Skim it well, and pass through a hair sieve; return to pot and put in the pieces of hare; pepper and salt. When in the tureen, put in a glass of port wine. TO MAKE BROWNING FOR SOUPS. Put one ounce of brown sugar in an iron sauce-pan, and with one spoonful of water a tiny piece of butter. Stir with an iron spoon till browned a dark colour. Add a tea-cupful of cold water, and boil for ten minutes; strain and bottle for colouring soups and sauces. Use a tea-spoonful to colour your soups and sauces, if not already brown enough. FISH. BOILED FISH WITH EGG SAUCE. Turn the tail through the eyes, place in a pan and cover with water and a little salt. Allow eight minutes to each pound of fish. For the egg sauce, melt one spoonful of butter and one of flour; when smooth, add gradually one gill of boiling water. Be careful to keep stirring with back of the spoon till all the water is added. Have a hard-boiled egg chopped fine to add to the sauce, and serve in a butter-boat. Have a napkin neatly folded on an ashet, lay your fish on it, and garnish with parsley. FRIED HADDOCK. I may here tell you about boiling lard. To know when it is hot enough for frying