375. Country Captain - East Indian

Cut a Belgian hare or a fowl in small portions. Chop fine a large onion and fry until transparent in a large spoon of olive oil. Dredge the meat with flour, curry powder and salt, mixed, and fry brown in the oil. Cover with three cups of stock, add the onions and simmer slowly until the meat is tender. Remove to a hot platter, strew thickly with three sliced onions and half a cup of blanched, sliced almonds, which have been fried together in butter and drained. Surround with rice.

376. Guinea Hen En Casserole

Place a piece of pork or bacon in a casserole and on it a young guinea hen, stuffed with highly seasoned crumbs and trussed. Dust with salt and pepper and rub over it four tablespoons of butter. Chop fine two onions, two carrots, two green or red peppers (seeds removed), some celery, and two skinned tomatoes and place in the casserole. Pour over all a pint of soup stock, cover tightly and cook in a medium oven about an hour, or, until the hen is tender, basting occasionally.

377. Jugged Hare - English

Fry a sliced onion in a large spoonful of butter and lard mixed. Skim out and fry until brown a hare, cut into joints and dredged with salt and flour. Place the pieces in a deep earthenware jar - a large bean pot will answer - and cover with a few slices of bacon, a pinch of mace, nutmeg, a few whole cloves, pepper corns, half of a bay leaf, two hard eggs, quartered, and a few force meat balls. Barely cover with stock, seasoned with Worcestershire sauce, and a little sherry or port. Tie a thick, well greased, paper over the jar and cook in a moderate oven for three hours; then thicken the gravy with brown roux (No. 138), and serve in the same pot.