Required: One hare.
A bunch of parsley and herbs.
Two small onions or shallots.
Salt, pepper, and lemon-juice.
Two teaspoonfuls of red-currant or rowan jelly.
Two ounces of ham.
One ounce of flour.
A little glaze or meat extract.
A pint of stock.
About a dozen glace cherries.
A croute of bread. (Sufficient for eight to ten.)
Truss the hare and half roast it, basting it frequently, then cut it into neat joints. Chop the shallot, and cut the ham into dice. Put the ham in a Dan with the herbs, cloves, bay-leaf, and peppercorns, and fry all a pale brown; then shake in the flour, and colour that carefully. Add the stock gradually, and stir it over the fire until it boils, put in the joints of hare, the jelly, and salt, pepper, and lemon-juice to taste. Put the lid on the pan, and let the contents simmer very gently for an hour or more, until the meat seems tender. Have ready a neatly cut croute of bread, the same shape as the dish in which the salmi is to-be served, but an inch or so smaller all round. Place it on a hot dish, arrange the joints neatly on it, and strain.the sauce over them. Garnish with the cherries. Cost, from 3s. 6d. to 4s.