HARE SOUP.

Skin and paunch a fresh-killed hare, then cut it in pieces.
Put into a stewpan one pound gravy beef, a slice of ham, one
carrot, a faggot of savory herbs, two onions, a quarter of an
junce of whole pepper, a little browned flour, the crumbs of two
French rol’s, a quarter of a pint of port wine, a little salt and
cayenne ; the hare cut into pieces. Add three quarts of water,
and simmer gently for eight hours. It must be strained through
a sieve, and the best parts of the hare should be put into the
soup when served. These pieces must be taken out after about
three hours’ simmering, and put in to heat again after the soup
is strained.

BRILLA SOUP.

Take four pounds shin of beef, and cut all the meat from the
bone in nice square pieces, and boil the bone for four hours.
Strain the liquor, let it cool and take off the fat; then put the
pieces of meat in the cold liquor, cut small three carrots, two
turnips and a head of celery ; chop two onions, and add them
with a large sprig of thyme arid seasoning ; simmer till the meat
is tender, and then color with browning.

LARK PIE.

Make a stuffing of bread-crumbs, parsley, lemon-peel, and the
yolk of an egg ; roll the larks in flour and stuff them. Line the
bottom of a pie-dish with a few slices of beef and bacon ; over
the*e place the larks, and season with salt, pepper, minced
parsley and chopped chalots. Pour in the stock or water, cover
with a crust, and bake for an hour ; serve quickly, as it must be
hot.

TO KEEP PEARS FOR WINTER USE.

Place the pears, stalks upwards, on a deal shelf, in a dry, but
not warm place ; do not let them touch one another, and give
them plenty of air. In store-houses on purpose for keeping
fruit, the shelves are usually composed of a series of battens,
so that the fruit rests on the edges of them, where they do not
join, and so is surrounded by air, and scarcely touches the wood
on which it stands. Where space is an object, apples and pears
are frequently kept on layers of straw.

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