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 Allow the sauce to simmer for half an hour then rub it through a sieve and place in it the roasted game. Make it boil until the cooking is completed and serve with toasted diamonds of bread.

Take half of a good sized hare and, after cutting it in pieces, chop fine one medium sized onion, one clove of garlic, a stalk of celery and several leaves of rosemary. Put on the fire with some pieces of butter, two tablespoonfuls of olive oil and four or five strips of bacon or salt pork, when the whole has been browning for four or five minutes, put the pieces of hare inside the saucepan and season them with salt, pepper and spices. When it is browned, put a wineglass of white wine, some fresh mushrooms, or dry mushrooms previously softened in water. Complete the cooking with broth and tomato sauce and, if necessary, add another piece of butter.

After washing the rabbit, cut it in rather large pieces and put it on the fire to drive away the water that is to be drained. When quite dry, put