Civet Of Hare

Skin a pair of leverets, or young hares, carefully wipe them outside with a damp cloth; remove the entrails, and wash the interior with a cup of vinegar, which must be saved; cut them into joints as you would divide a chicken for fricassee; cut the back and loins in pieces about two inches square; peel two dozen button onions, and fry them light brown in two ounces of butter, with half a pound of lean ham cut in half inch dice; add the hare, and brown well; stir in two ounces of dry flour, add three gills of broth, and one gill of the vinegar used to wash the hare, or two gills of claret, season with one tea-spoonful of salt, one saltspoonful of ground cloves, and half a saltspoonful of pepper; simmer gently about one hour, until the hare is tender, and serve on a hot platter like chicken fricassee.

Jugged Hare

Prepare two hares as for a civet, in receipt No. 70; in the cup of vinegar and half a pint of Spanish sauce, (or in their place one pint of claret,) put the yellow rind of one lemon, a bouquet of sweet herbs, prepared as in Chapter first, eight cloves, two blades of mace, two inches of stick cinnamon, eight allspice, one ounce of onion whole, one ounce of carrot whole; boil all these together half an hour when you are preparing the hare, as in receipt No. 70; lay the browned pieces of hare in an earthen jar; season them a little with a teaspoonful of salt, and quarter of a saltspoonful of pepper; strain the gravy made as above into the jar; put on the cover; fasten it in place with a paste made of flour and water, and oiled on the top to prevent cracking. Bake the hare in a moderate oven three hours. When you are nearly ready to dish it, cut a slice of bread two inches thick, the entire side of a large loaf, trim it to a perfect oval, fry it light brown in hot fat, put it on a platter, arrange the hare on it, and pour the gravy over; serve hot.

Stuffed Eggs

Boil eight eggs for ten minutes, until quite hard, lay them in cold water until they are quite cold; make a white sauce, as directed in receipt No. 65; soak two ounces of stale bread in tepid water for five minutes, and wring it dry in a towel; put one ounce of grated cheese, Parmesan is the best, in a sauce-pan with one saltspoonful of salt, half that quantity of white pepper, as much cayenne as can be taken up on the point of a very small penknife blade, a teaspoonful of lemon juice, two ounces of butter, and a gill of the white sauce; cut the eggs carefully in halves lengthwise after removing the shells, rub the yolks through a sieve with a silver spoon, and add them with the bread to the sauce, as prepared above; stir these ingredients over the fire until they cleave from the sides of the sauce-pan, when they will be scalding hot; on a hot platter put a layer of the white sauce as a foundation for the eggs; fill the whites with the forcemeat, rounding it up to look like the entire yolk of an egg, set them on a dish in a pyramid, and heat them in a moderate oven; send whatever white sauce you have left to the table in a boat, with the dish of eggs.

When, after preparing the eggs for the oven, they are sprinkled with grated cheese, and cracker dust, and then browned, they are called gratinated eggs, or stuffed eggs, au gratin, and are served without any sauce.