pieces of charcoal in an
incandescent state, well aligbt and
glowing.
‘Regulate your heat so that the
hare may cook for 3 hours, over a
gentle and regular fire,
continuously.
‘Second Operation (to be carried out
during the first cooking of the bare)
‘First chop exceedingly finely the
four following ingredients,
chopping each one separately:
(i) ¼ lb of bacon.
(ii) the heart, liver, and
lungs of the hare,