Page:Mrs Beeton's Book of Household Management.djvu/859

Rh Time.—About 1¼ hours. Average Cost, from 6s. to 7s. 6d. Seasonable from September to February.

Ingredients.—6 tablespoonfuls of finely-chopped cooked hare, 2 yolks of eggs, ½ a pint of brown sauce (see Sauces, No. 233), a pinch of powdered cloves, salt and pepper, egg and breadcrumbs, frying-fat, parsley.

Method.—Make the sauce as directed, add the yolks of eggs, and stir over the fire until it thickens. Put in the hare, add the cloves, and salt and pepper to taste, mix well, and turn on to a plate. When cool, form into cork shaped pieces, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, and serve garnished with crisply-fried parsley.

Time.—To fry, from 4 to 5 minutes. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 4 persons.

Ingredients.—Remains of cold roast hare, ¾ of a pint of brown sauce (see Sauces), 1 glass of port or claret, salt and pepper, red currant jelly.

Method.—Cut the hare into neat slices, and put these aside while the bones and trimmings are being boiled for stock. Make the brown sauce as directed, and, when economy is an object, use equal parts of stock and stout instead of adding wine to the sauce when finished. Season the sauce to taste, put in the slices of hare, let them remain until thoroughly hot, then serve with red-currant jelly.

Time.—15 minutes, to reheat the hare. Average Cost, 1s. 4d. to 1s. 6d.

Ingredients.—1 hare, 1½ pints of good stock, 1 glass of port wine or claret, 1 tablespoonful of lemon-juice, 3 ozs. of butter, 1 oz. of flour, 1 medium-sized onion, 4 cloves, 12 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, veal forcemeat (see Forcemeats, No. 413), red currant jelly.

Method.—Prepare the hare as directed in Notes on Trussing, and cut it into pieces about the size of a small egg. Heat 2 ozs. of butter in a frying-pan, fry the pieces of hare brown, then put them into a stew-jar with a little salt, the onion stuck with cloves, 1 glass of wine, the lemon-juice, peppercorns, herbs, and the stock previously made hot. Cover the jar closely, and cook in a moderate oven for about 3 hours. When the oven is too hot the jar should be placed in a baking-tin surrounded