Hare Pie (Scotch)

Cut a hare in neat pieces; put it into a saucepan with enough water to cover it, two or three onions, a carrot, and a bay leaf; stew it till tender, then place it in a pie-dish with its own liquor strained, and two glasses of port wine; season with pepper and salt, cover with a good puff-paste, and bake about an hour in an oven that is not very hot.

How To Dress Roedeer Or Hare

Take the two haunches and the back; take off the hard skin, lard the upper sides of the haunches with good fat bacon; then put into a pint of vinegar some carrots, turnips, and onions sliced, parsley minced, pepper and salt. Mix all together, and boil for ten minutes. When it is cold, lay the meat in a dish, and pour the pickle over it. Let it remain in the pickle for four days, turning it every day, and rubbing it well into the meat. When roasted, butter a large sheet of paper and tie it over the larded side. Three quarters of an hour is sufficient, with a good fire, to roast the haunches. For sauce, take a little of the pickle, a piece of butter rolled in flour, a teaspoonful of currant jelly, and a little good gravy. Boil all up together, and serve either round or in a sauce-boat.

Jugged Hare

Cut the hare in moderate-sized pieces, wash it and put it into a stone jar, just large enough to hold it, with a bunch of sweet herbs, some lemon-peel, a large onion with five cloves stuck in it, a quarter of a pint of port or claret wine, and the juice of a lemon; tie the top of the jar down with a bladder, so that no steam may escape; put the jar into a saucepan of boiling water sufficiently deep to cover it; keep the water boiling nearly three hours. Take it out, strain the gravy from the fat, and thicken it with flour and give it a boil up; lay the hare on the dish, and pour the sauce over it. Serve with currant jelly.

Lapereaux Aux Fines Herbes

Cut two rabbits or leverets in pieces, trim and put them into a stew-pan with some butter, salt, and pepper; some parsley, shallot, and mushrooms all minced. Pass them over the fire for a quarter of an hour, squeeze a lemon over them, and serve.

Rabbits A La Provencale

Cut the rabbits in pieces; put them in a stew-pan with some good olive-oil, salt and pepper, and some onions cut in slices; fry them of a light brown; take them out and dry them on a cloth. Then return the rabbits and onions to the stew-pan with the addition of a clove of garlic minced fine, a small spoonful of espagnole, and some tomato sauce, and stew until sufficiently done.

Hare Or Rabbit Hashed Or Stewed

Cut them in pieces (the stew-pan should be flat, so that each piece may touch the bottom); heat the pan, then put in about half a spoonful of lard; place the pieces of hare or rabbit in the pan, so that each piece touches it; as soon as they begin to brown sprinkle them with two handfuls of flour (they should be browned on both sides); add a few small onions; let the pan remain five minutes over a moderate fire, then pour over a pint of boiling water; season with salt and pepper, two cloves, three allspice, and a bit of garlic about the size of a pea, two bay leaves, and a small bunch of parsley. Let the whole simmer slowly nearly an hour and a half; now add to the whole, half a bottle of good claret, and continue to simmer for two hours longer, when it will be ready to serve. Care must be taken not to have too much fire, or it will become dry.

Filets De Lievre En Poivrade

Take a hare that has been already roasted, cut the meat into fillets; if you have not enough to fill your dish you may leave the bones in, otherwise the meat alone is best. Place it in a stew-pan with some sauce poivrade (see Sauces); make it very hot, but do not let it boil, and serve with sippets of fried toast.

Boudins Of Rabbit

Boil the rabbit well; pick the meat from the bones; pound it very fine in a mortar with a small piece of butter; add a little good gravy, a little parsley, and sweet herbs; season with pepper and salt; add a few bread-crumbs and three eggs; beat it up well. You may cook them in cups or timbale moulds. Butter and flour them first. Put in the boudins, and steam them about three-quarters of an hour. Turn them out, and serve with a rich bechamel. If you have rabbits enough, use only the white meat.