salt, and pounded mace, but
be careful that these are well mixed with the other ingredients. Press
the meat into potting-pots, pour over clarified butter, and keep in a
dry place. The liquor that the hare was stewed in, should be saved for
hashes, soups, &c. &c.

_Time_.--About 21/2 hours to stew the hare.

_Seasonable_ from September to the end of February.

BROILED HARE (a Supper or Luncheon Dish).

1029. INGREDIENTS.--The leg and shoulders of a roast hare, cayenne and
salt to taste, a little butter.

_Mode_.--Cut the legs and shoulders of a roast hare, season them highly
with salt and cayenne, and broil them over a very clear fire for 5
minutes. Dish them on a hot dish, rub over them a little cold butter,
and send to table very quickly.

_Time_.--5 minutes.

_Seasonable_ from September to the end of February.

HASHED HARE.

1030. INGREDIENTS.--The remains of cold roast hare, 1 blade of pounded
mace, 2 or 3 allspice, pepper and salt to taste, 1 onion, a bunch of
savoury herbs, 3 tablespoonfuls of port wine, thickening of butter and
flour, 2 tablespoonfuls of mushroom ketchup.

_Mode_.--Cut the cold hare into neat slices, and put the head, bones,
and trimmings into a stewpan, with 3/4 pint of water; add the mace,
allspice, seasoning, onion, and herbs, and stew for nearly an hour, and
strain the gravy; thicken it with butter and flour, add the wine and
ketchup, and lay in the pieces of hare, with any stuffing that may be
left. Let the whole gradually heat by the side of the fire, and, when it
has simmered for about 5 minutes, serve, and garnish the dish with
sippets of toasted bread. Send red-currant jelly to table with it.

_Time_.--Rather more than 1 hour.

_Average cost_, exclusive of the cold hare, 6d.

_Seasonable_ from September to the end of February.

JUGGED HARE.

(_Very Good_.)

1031. INGREDIENTS.--1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter,
1 onion, 1 lemon, 6 cloves; pepper, cayenne, and salt to taste; 1/2 pint
of port wine.

_Mode_.--Skin, paunch, and wash the hare, cut it into pieces, dredge
them with flour, and fry in boiling butter. Have ready 1-1/2 pint of
gravy, made from the above proportion of beef, and thickened with a
little flour. Put this into a jar; add the pieces of fried hare, an
onion stuck with six cloves, a lemon peeled and cut in half, and a good
seasoning of pepper, cayenne, and salt; cover the jar down tightly, put
it up to the neck into a stewpan of