hereabouts. The hare are tasty.
‘Now hare done in Royal Style is
a real piece into which go not only
your hare and a belly of pork but
white wine and meat juice, pears
and prunes, garlic, herbs, onions,
chestnuts, mushrooms, truffles, red
wine, and ham. It’s not a city dish.
Like all game (and even that
glutinous horror, rabbit), the Royal
Style is better experienced in the
country.
‘But before the main dish you
will get a fine, thick soup in a deep
bowl. Real soup and nothing like
the plash of skilly offered us here.
None of your timid soup-plates for