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Bouquet Garni (Half a gill of Claret or Port)

Half a gill of Claret or Port Wine.

Half a pint of Brown Sauce.

Cut the hare in neat pieces, wipe but not wash it; cut the bacon in strips, and fry in a saucepan ; add the hare. Let it sauté about ten minutes.

Add the claret, bouquet garni, and mushrooms; let this simmer gently one hour, then add the brown sauce and the onions, which should be previously blanched; let it simmer again for about half an hour, remove the bouquet garni, and serve with fried croûtons.

One gill of Tomato Sauce, Half a gill of Glaze, One tablespoonful of Chutney, if added to this, makes a great improvement.

Côtelettes de Mouton à l'Ambassadrice.

Ingredients.

One best end of the neck of Mutton.

One ounce of Butter.

One Shalot (chopped fine).

One dessertspoonful of chopped Mushrooms.

One ounce of Flour.

One teaspoonful of chopped Parsley.

One gill of Stock.