Practically the dark fleshed rabbit which attains a larger size than the common or white fleshed one, and which is also of superior flavor. We commonly call it the "Jack rabbit". The steward should watch to buy young ones only; an old or soft limp one is beyond the chef's ingenuity to prepare for table service and give the patronage satisfaction; the young ones are EASILY told by tearing the ears with the thumb and finger, IF THEY DO NOT TEAR EASILY, LEAVE THEM ALONE.

Stuffed Saddle Of Hare With Jelly

The saddle from the shoulders to the legs, cut in halves across making two portions, boned, stuffed with game or other forcemeat, tied round with twine, arranged in baking pan, each piece covered with a slice of fat pork, roasted and basted till done, taken up, little brown sauce added to the pan, boiled up, strained and skimmed, then poured to the hare; served with red currant jelly and garnished with fancy croutons.

Fillets Of Hare, Poivrade Sauce

The legs and saddles marinaded for two hours in a little white wine with slices of carrot and onion, salt, pepper and nutmeg, the whole then placed in a sautoir with a little fat pork, lid put on, placed in hot oven, roasted and basted till done, about 45 minutes, taken up, poivrade sauce added to the residue, boiled up, strained and skimmed; served with the fillets, garnished with croutons.

Braised Hare With Gamecro-Quettes

-The legs and saddles prepared as in the preceding, the fore quarters of the hare used to make the croquettes; served, the fillets on a fancy bed of mashed potatoes, the sauce around, garnished with the croquettes.

Hunter's Style Civet Of Hare

The shoulders are the best for this dish, slices of bacon blanched, then cut into even sized small pieces and fried, the hare rolled in flour and fried lightly in the bacon fat, both then put into a sautoir; to the remaining fat flour is added to form a roux, moistened with stock and red wine, boiled up, skimmed, then strained over the meat, to which is added a bunch of sweet herbs, parsley, onions, salt, pepper and a few whole cloves, simmered till done, hare and bacon then taken up into the serving pan, the sauce further thickened with the liver made into a paste, and the blood, (it must not be boiled after the blood is in) then strained over the meat; served, garnished with fried button mushrooms and small onions that have been blanched, then fried.

Fillets Of Hare, Sautes

The legs and saddles trimmed, then fried with butter, or bacon fat, taken up into a sautoir, moistened with Bourgignotte sauce, simmered till tender; served garnished with croutons and slices of truffles on the hare.

Fried Fillets Of Hare

The legs and saddles trimmed, then fried with butter, taken up into a sautoir, moistened with game gravy, simmered a little while; served garnished with small poached quenelles made from the fore-quarters.

Larded Saddles Of Hare

The saddles boned and trimmed, tied into shape with twine, larded with seasoned strips of pork, rolled in buttered paper, roasted till done, taken up, paper removed, rolled in game glaze; served on fancy shaped toast with Poivrade sauce poured around.

Jugged Hare

The hare cut into fillets and boned, the bones and head pounded, then boiled with vegetables in stock and red wine, the fillets lightly fried in bacon fat; stone crock lined with bacon, the fillets put in, the bone liquor thickened, strained over the meat, baked slowly till tender (about three hours); when done, grease skimmed off; served. It may also be made in individual dishes and served in the one it was baked in.

Fillets Of Hare, Tomato Sauce

The legs and saddles larded and braised; when done, the braise strained and skimmed, added to a rich tomato sauce; served with the meat, garnished with croutons.

Cutlets Of Hare, Piquante Sauce

The legs fried in butter, then simmered in game gravy till tender, taken up and cooled, then breaded and fried, Piquante sauce made from the gravy they were simmered in; served with the cutlets, garnished with slices of stoned olives.

Scallops Of Hare With Fine Herbs

Fillets of hare cut into scallops, flattened, trimmed, sauteed in clear butter, taken up into a fines-herbes sauce to which is added button mushrooms, simmered till done; served piled high in centre of dish, garnished with small cone shaped croquettes made from the inferior parts.

Scallops Of Hare With Tongue, Sauce Perigueux

Prepared and sauteed as in the preceding recipe, taken up into a peri-gueux sauce; served piled high in centre of dish with circles of tongue overlapping each other around the base, garnished with small croquettes as in the preceding.