"Whatever be the purpose for which it is required, always select a young hare, five or six lbs. in weight. The age may be ascertained as follows: — Grasp one ear close to its extremity with both hands, and pull in opposite directions; if the ear tears, the beast is young; if it resists the strain, the hare is old, and should be set aside for soups and the preparation of funteis and forcemeats." Auguste Escoffier, A guide to modern cookery, Översättning till engelska av Le Guide culinaire, London, 1907, W. Heinemann, s. 572.
