Roasted Hare With Cream Sauce

Prepare a hare and if it is an old one lard it with fine strips of bacon. Boil the liver, chop it and mix half of it with enough chopped beef-suet, herbs, salt, pepper and grated nutmeg to taste, and bind the whole together with beaten egg. Stuff the hare with the mixture, sew it up and fix it in front of a clear fire, putting it some distance off at first and afterwards bringing it closer. Baste with three pints of milk until half cooked and then finish with butter. Prepare the following sauce for it: Pour the milk with which the hare was first basted into a saucepan, put in a bunch of sweet herbs, let it stew within twenty minutes of the hare being cooked, and then strain it.

Salmis Of Hare

Clean and skin a hare, split it down the back and cut off all the fillets with their bones attached. Put the remainder of the hare into a saucepan with a rich sauce and stew until the meat will easily leave the bones; stew also the liver together with a little calf's liver and pound them in a mortar with butter and seasoning; also pound the stewed flesh of the hare with more seasoning and butter, keeping them separate from the liver. Put two breakfast cupfuls of stale breadcrumbs into a basin, pour over one pint of boiling cream, throw in a raw onion and a bay leaf and let it get cold. Take out the onion and bay leaf and work in a large piece of butter, a seasoning of white pepper, mace and salt. Mix half of this with the liver and the other half with the pounded hare meat. Place these two mixtures in alternate layers in a mould and steam them for an hour. Arrange the cutlets on a dish with one-half pound of melted butter poured over, allow them to soak, spread them out to cool, fry in butter, turn the contents of the mould out onto a dish and arrange the cutlets round, leaning them against it. Then pour around a good rich sauce made from truffles, red wine and any bones of hare not previously used, season all to taste and thicken with roux.

Stewed Hare

Skin and wash a hare, draw off all the blood and cut into halves through the middle. Lard the hare as thickly as possible and put it into a saucepan covered at the bottom with slices of bacon. Place a large bunch of parsley in a muslin bag with a few bay leaves, a little thyme, a clove, sweet basil, spices and add with four onions, two or three carrots, two calf's feet and a few pieces of bacon cut from the breast; dust over a little salt and pepper and add one pint of white wine and two tablespoonfuls of broth. Place a round of well-buttered paper over the hare to keep it from burning or becoming dry, place the lid on the saucepan, seal hermetically by luting the rim and edge with flour and water paste, and cook for three hours at the side of the fire and very gently. Take off the lid, remove the hare, drain and put it on a dish. Skim the liquor and pass it through a sieve. Place a little butter and flour in a saucepan and when it is of a light color add the liquor from the hare, boil it up, serve with the hare, but not poured over it.

Timbales Of Hare

Trim off all the skin of some cold cooked hare, chop the flesh, place it in a mortar and pound till smooth; mix it with one-third of its quantity of grated breadcrumbs, a little finely-chopped parsley and pepper and salt to taste. Whisk the whites of two eggs to a stiff froth, stir them in with the mixture and add a few drops of clear gravy to bring all to a proper consistence. Butter some small timbale moulds, fill them with the mixture, place them in a stewpan with boiling water to three-fourths of their height, and steam for about half an hour. Warm a little rich gravy and mix it with one tablespoonful of claret. When ready turn the timbales out onto a hot dish, pour round the gravy, and serve.