Roast Hare Or Rabbit

Hare or rabbit Forcemeat or stuffing

Salt and pepper

Beef-drippings or other fat

Wipe the hare or rabbit dry, fill it with good forcemeat or stuffing, sew up and firmly truss it. Season well with salt and pepper and roast. Baste well with beef-drippings, butter or other fat. A thin piece of beef-suet skin may be tied over the back for the first three-quarters of an hour and then removed. One and three-quarters hours is the full time for roasting a medium-sized hare at 500° F. for the first fifteen minutes and 350° F. for the rest of the time. Serve with brown gravy and currant jelly.

Broiled Hare Or Rabbit

Hare or rabbit Salt and pepper

Butter

Skin and clean the rabbit or hare, wipe dry, split down the back, and pound flat; then wrap in oiled paper. Any tough white paper may be oiled. Place on a greased gridiron and broil over a clear, brisk fire, turning often. Remove the paper and serve on a hot platter, seasoned with plenty of salt, pepper and butter, turning over and over so it will take up the fat. The oiled paper is not essential but results in a juicier product.

Fried Hare Or Rabbit

Hare or rabbit

Egg Bread-crumbs

Flour

Milk or cream

Salt and pepper

Dress as directed and put into boiling water. Boil ten minutes and drain. When cold, cut into joints, dip into beaten egg, then in bread-crumbs and season with salt and pepper. Saute in any good fat over a moderate fire. Thicken the gravy with the flour and pour in milk or cream, boil up once and pour over the rabbit. Garnish with sliced lemon.

Hare Or Rabbit Salmi

1 hare or rabbit 1 slice onion 1 stalk celery

1 bay- leaf

2 tablespoons oil 2 tablespoons fat

2 tablespoons flour

2 cups water

1 teaspoon salt

1 tablespoon Worcestershire sauce 1 tablespoon capers 12 stoned olives Chopped parsley

Clean and dress as directed and place in a baking-pan. Add onion, celery cut fine, and bay-leaf, brush with oil, then bake at 450° F. for thirty minutes. Lift the meat from the pan, add the fat and the flour and stir until a rich brown. Add hot water, stir well, and when smooth, add salt, Worcestershire sauce, capers and olives. Lay the meat again in the pan, cover closely and bake at 350° F. for thirty minutes. Dish the game, strain the sauce over the meat, arrange the olives as a garnish, sprinkle the whole with finely chopped parsley and serve.

Hare Or Rabbit Pie

Dress as directed and divide into pieces suitable for serving, cutting the back into three parts. Immerse in salted water for one-half hour, wipe dry, and then rub with lemon-juice, salt and pepper. If the rabbit is very plump, gash the thickest part several times, allowing the seasoning to penetrate. Follow directions given for game pie.

Hare Or Rabbit En Casserole

Hare or rabbit

3 tablespoons fat

4 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

Garlic, if liked

Rub the frying-pan with garlic, if it is not objectionable. Dress and cut up the rabbit and cook in the fat in a frying-pan until brown. Remove the meat from the pan, stir the flour into the fat, add two cups hot water, salt and pepper, and let it come to a boil, stirring it constantly. Place the meat in a baking-dish, pour the gravy over it, cover closely and bake in the oven or fireless cooker (350° F.) until tender.

If the garlic is not used, a teaspoon of currant jelly may be added to the gravy before serving.