Râble de lièvre à la crème.—In France when the hare is large and the family is small, a hare is usually divided, the râble (in England known as the “baron,”) being used for roasting, the rest being turned into a civet, the French form of jugged hare. For the râble, cut the hare through close to the shoulder blades, leaving the kidneys in the loin, removing the thick skin of the back and also the ends of the hind legs. This piece is then marinaded precisely as described above for twelve hours, basting it with the marinade in the same way. When cooked, set the râble on a hot dish well covered; now pour off all the dripping in the pan, leaving only the clear gravy, turn this into a clean pan with two good tablespoonfuls of strong stock or melted glaze,