Allied cookery

of stock, salt, and pepper. Stir without leaving it, with a wooden spoon, until it boils ; the sauce should cover the meat and not be too thick ; add a bouquet of herbs, an onion with cloves in it. Cover the stew-pan and leave it to stew until the hare is tender. A young hare will take from an hour and a quarter to an hour and a half, an old one maycook for three hours without becoming tender. The sauce should by this time be reduced to half; take out the onion and herbs, taste if sufficiently seasoned ; mix the blood with a teacupf ul of thick cream, throw over the hare; shake the stew-pan briskly to allow all to mix well, but it must not boil; at the last moment add the liver, which has been sliced and sauted (shaken) for two minutes in hot butter over the fire. Arrange in an entree dish, pour the sauce over and garnish round with croutons of fried bread. Note. — This dish may be rendered more highly flavoured, if desired, by steeping the pieces of hare for some hours in the following marinade or pickle: a bottle of red wine, a cupful of vinegar, salt, pepper, a bouquet of herbs, and an onion stuck with cloves. Leave the hare in this preparation four or five hours, then when the thickening is made, put in the hare with this marinade, then the stock, and finish as above. Small button onions or mushrooms may be added before the hare is tender; if 46 Allied Cookery onions are cooked with it they must be previously boiled for a few minutes. INDIAN PILAU (English) Six onions, 4 ozs. butter, 2 Indian mangoes, a chicken. Peel and chop the onions, and put them into a stew-pan with the butter, and mangoes cut into shreds; on the top of these ingredients place the joints of a chicken previously fried in butter, and let this stew over a slow fire for about i hour. When done arrange the pieces of chicken on the rice lightly piled in a dish ; stir the sauce to mix it, and pour it over the pilau. Serve very hot. Rice for Pilau. — Wash and parboil for 5 minutes ^ lb. of rice, then drain it free from water; put it into a stew-pan with 2 ozs. of butter, and stir, over the fire until the rice acquires equally in every grain a light fawn colour, then add a yi pint of stock, cayenne pepper, and a very little curry powder; put the lid on the stew-pan, and set the rice to boil, or rather simmer, very gently over a slow fire till done. Stir it lightly with a fork, to detach the grains. A few raisins added are an improvement. Allied Cookery 47 STUFFED BEEF STEAKS (Sicilian fashion) ZTake three-quarters of a pound of beef, two ounces of ham, one tablespoon of butter, some bread, some parsley, and a piece of onion. Chop the onion fine and put it in a saucepan with the butter. When it is coloured, put in the parsley and the ham cut up into little pieces, at the same time add the bread cut up into three or four small dice, salt, pepper, and a dash of nutmeg. Mix all together well. Cut the meat into six slices, pound them to flatten out; salt slightly, and when the other ingredients are cooked, put a portion on each slice of meat. Then roll up the meat like sausages, put them on skewers, alternating with a piece of fried bread of the same size. Butter well, roll in fresh bread-crumbs, and broil on the gridiron over a slow fire. PODVARAK (Serbian)