Hare to roast.—Choose a nice hare that has hung for seven or eight days, and skin it thus: remove the legs at the first joint, then slit the skin down right along the breast, raise the skin and force the hind legs out, leaving the tail on; now draw the skin back, like a glove, over the back, head, and forelegs, leaving the ears on; remove the eyes with the point of a knife, then open the animal and remove the intestines, only leaving the kidneys. Be very careful, when doing this, not to break the pouch; should the latter, however, get broken, wipe the hare out well inside, at once, with a dry cloth. Now cut the sinews under the hind legs and press them towards the head, bringing the front ones back so that a skewer can be passed through both legs, on one side, then through the body and out through the two legs on the other, fastening the skewer with a string over the back to keep the carcase in good position. Finally press back the head, keeping it in place with a skewer run through the shoulder, then through the back of the neck, and out again through the other shoulder, fastening it as before, with a pack-thread. Brush all well over with warm dripping, bard the back with a good slice of fat bacon, and roast for twenty to thirty minutes before a sharp fire, according to the size of the hare and the degree of cooking you prefer. Keep it well basted all the time of cooking. It is impossible to enforce this rule too strongly, for, necessary as it is with every kind of roast meat, it is indispensable with hare, which is but a dry meat at best. When cooked, place the hare on a flat dish, and serve with clear gravy and a garnish of watercress. Some people prefer to lard the back and thighs of the hare instead of barding it, and there is also a difference of opinion regarding the keeping or discarding of the barde when the animal is sent to table. If omitted, the bacon should be removed a little before the cooking is accomplished, the back should be lightly dusted with flour, the skin being allowed to brown and blister. A hare is also frequently stuffed with a good veal stuffing, to which the kidneys and liver (previously minced and fried in fat bacon with a moderate minced onion, and pounded to a paste) are carefully added. Abroad it is also frequently marinaded with a cooked marinade prepared thus: put into a pan four full tablespoonfuls of water, one full one of good vinegar, a sliced onion, two sprays of thyme, a very small bayleaf, some parsley stalks (for cooking always use the stalks, reserving the parsley leaves for garnish), a few peppercorns, a little salt, and about an ounce of butter. Bring this all to the boil, then draw it to the side and let it simmer for five minutes, and when quite cold pour it all over the hare and let the latter lie in this for twelve to twenty-four hours. Baste the hare with the marinade occasionally during this time. Whilst it is roasting, strain the marinade, using some of it to baste the hare, and put the rest into a saucepan with the liver previously fried in a little butter, then mashed or pounded to a paste with the blood that was in the chest of the hare (which should always be kept for this purpose), stir it all well together, then add the gravy left in the pan, let it just come to the boil, and send to table in a sauceboat. After pouring off the basting liquor,