464. Another Way

Cut up the hare as above, lay the pieces in a stewpan, put in a few cloves, allspice (whole), two onions, the rind of half a lemon, a faggot of sweet herbs, some salt, black pepper, and cayenne, pour in enough cold water to cover it. Let it come to a boil, skim it, and let it simmer until the hare becomes tender, strain off the gravy, thicken it, pour in a glass of port wine, and having laid the hare in a. deep dish, pour the gravy over it and serve.

A few forcemeat balls may be put in the dish with it.

465. Hashed Hare

Cut up the hare into small pieces, season it well, flour it, put it into a good gravy, all that may be left from that which was sent to table with it when roasted, put in the stuffing, let it simmer half an hour, thicken the gravy, add a glass of old port, and serve.

466. Fillets Of Hare

Take off the fillets close to the bone, cut off the back skin; if to be marinaded, lay them all night in a good marinade, see Beef a la Mari nade; if not, flatten them, and lard them with bacon, and braise them; serve with any sauce most preferred; the legs and shoulders will make a leveret of hare jugged hare.

467. Senit Of Hare

The remainder of a hare left from a former day, cut it up in nice, even, and small pieces; the turnips boiled down for stock, with a faggot of herbs, a blade of mace, three or four cloves, a piece of lean bacon or ham, when you have got all the flavour out strain it through a sieve into another stewpan, put in your pieces you have trimmed with twelve button onions pared, and a little port wine; boil half an hour gently, then thicken it, make a rim three inches high of rolled pie paste into a shape, bake it in the dish in a slow oven, egg it first; put, when required, the ham and sauce into the rim.

468. Hares And Leverets

Be sure your hare has been killed some time, unless a coursed one, which will be more tender, stuff it with a good veal stuffing, do not forget to scrape the liver and add it to the stuffing, a slow fire will do it. Baste it frequently, or add fat bacon all over the back, well floured, and a little salt the last thing, pour good gravy and melted butter in the dish, and burnt jelly in the boat.

469. Hare - Potted

Cut it up in pieces, sufficiently small to go into a jar, put in -several slices of butter, bake it, and when quite tender, take it out; cover it with plenty of seasoning, composed of cayenne, salt, allspice, and mace; beat it well in a mortar with fresh butter and some gravy, lay it into pots and cover it with clarified butter.