over a slow fire, but do not let them boil; when done, pour into a fancy
mould lined with light puff paste. Bake, turn out, and serve very hot,
garnished with crisped parsley.

To Cook Hare.

The great object in cooking a hare is to keep it as moist as possible,
and therefore the hare must not be put too close to the fire in the
first stage of roasting. Prepare a stuffing of quarter of a pound of
beef suet, chopped finely, two ounces of uncooked ham, a teaspoonful of
chopped parsley, and two teaspoonfuls of dried mixed savoury herbs; add
to this a quarter of the rind of a lemon, chopped very fine, a dust of
cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs.
Pound this in the mortar. The liver may be minced and pounded in with
these ingredients if fresh. Place the stuffing in the hare, and place at
a distance from the fire; have plenty of dripping melted in the dripping
pan, and basting should go on and be continued from the very first. Then
as the hare is getting on, baste with good milk, and then baste well
with butter; put the hare near the fire so as to froth the butter, and
at the same time dredge the hare with some flour, so as to get a good
brown colour, and serve good rich gravy _round_ it with half a glass of
port wine in a tureen, and currant jelly should be handed with it.

Hare Cutlets a la Chef.

Take a freshly-killed hare, save the blood, paunch and skin it. Roast
it, then cut off the fillets and cut them aslant and flatten them. Put
the bones of the hare into a saucepan with two onions sliced, one
good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet
garni, and one bayleaf. Moisten with a glass of white wine, and let all
this steep and stew for an hour; then pass through a sieve, add a
quarter of a boiled Spanish onion, and thicken with the blood of the
hare. Make some hare stuffing, and moisten with some of the sauce, and
make it into cutlets. To form cutlets similar to the fillet cutlets,
place them in a frying-pan, and let them poach in water. Place the hare
fillets and the stuffing cutlets in the pan and fry to a good colour in
clarified butter. Put a small piece of the small bones of the hare in
every cutlet and dish them in a crown. Fill the centre with a mixture of
small onions, mushrooms, and small pieces of bacon, cut into dice which
have been stewed in some of the sauce. Hand red currant jelly with this
dish.

Hare en Daube.

French Recipe.

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