Skin and paunch the hare and cut it into neat joints, flour them and fry them brown in the butter (2 oz.) ; put them into a stew jar, add the onion stuck with cloves, herbs and peppercorns, a tablespoonful of lemon juice, stock (made warm), and one glass of port wine. Cover the jar closely, and cook gently in a moderate oven about three hours. Thicken the gravy with one ounce of flour and one ounce of butter mixed together ; boil up, season, and add the other glass of port. Dish the hare in a pile, strain the gravy over, garnish with forcemeat balls (p. 77). Serve red currant jelly with it. 90 Roast Rabbit Is trussed and stuffed like hare, but only requires about three-quarters of an hour or an hour to roast, unless it is very large. Bacon should be served with it and brown gravy. It should be well basted. Boiled Rabbit Is trussed in the same manner, except the head, which should be turned round and fastened at the side. The rabbit should be put into boiling water, with salt and a few slices of vegetables and gently boiled for about forty to fifty minutes, or longer if very large. Serve with onion or liver sauce poured over. Bacon should be served with it. Stewed Rabbit, Cut the rabbit into joints, flour them, and fry them in two to three ounces of butter or good dripping a nice brown, with two onions (sliced), add a bunch of herbs (and a few slices of carrot and turnip if liked). Cover with warm stock or water (about one pint).✪ Stewed Rabbit Simmer gently until tender, from one and a half to two hours. Remove the rabbit, thicken the gravy with flour, add a little catsup. Dish the rabbit in a pile, strain over the gravy. Garnish with little rolls of bacon (cooked in the oven on a skewer). The rabbit may also be stewed without frying, and some pickled pork cut into strips cooked with it. Fat bacon can also be used ; it may be cut into dice, fried, then removed, and the rabbit fried in the fat from the bacon and afterwards stewed. Tomatoes (sliced) are also an improvement. Savoury dumplings, made like suet dumplings with the addition of a little chopped onion, herbs (thyme and marjoram), parsley, pepper and salt, are sometimes much liked when cooked with stewed rabbit. 91 Pheasants. Pheasants should always be hung- for some days before cooking, to acquire the right flavour. In very cold weather two or three weeks is not too long if liked **high." In damp, muggy weather four or five days is long enough. In old pheasants the spurs are long and sharp, in young ones the reverse. The under beak of most young h'vc&s bends easily. To Roast a Pheasant. Pluck, draw, singe, and truss in the same manner as for a roast fowl. Tie over the breast a slice of fat bacon and cook before a quick fire, basting almost incessantly with butter to prevent it getting dry, other- wise it would be spoilt. When nearly done remove the bacon, dredge with flour, and baste well to give it a frothy appearance. Time thirty minutes. Serve with good brown gravy made from game bones, browned crumbs, and bread sauce. The pheasant may be garnished with watercress if liked ; it may also be larded and braised. Guinea Fowls May be dressed and cooked in exactly the same way as pheasants, and are very useful as a substitute for game in the late spring. Partridges and Grouse.

AI-modernized reading of the original text

Skin and paunch the hare and cut it into neat joints, flour them and fry them brown in the butter (2 oz.) ; put them into a stew jar, add the onion stuck with cloves, herbs and peppercorns, a tablespoonful of lemon juice, stock (made warm), and one glass of port wine. Cover the jar closely, and cook gently in a moderate oven about three hours. Thicken the gravy with one ounce of flour and one ounce of butter mixed together ; boil up, season, and add the other glass of port. Dish the hare in a pile, strain the gravy over, garnish with forcemeat balls (p. 77). Serve red currant jelly with it. Roast Rabbit Is trussed and stuffed like hare, but only requires about three-quarters of an hour or an hour to roast, unless it is very large. Bacon should be served with it and brown gravy. It should be well basted. Boiled Rabbit Is trussed in the same manner, except the head, which should be turned round and fastened at the side. The rabbit should be put into boiling water, with salt and a few slices of vegetables and gently boiled for about forty to fifty minutes, or longer if very large. Serve with onion or liver sauce poured over. Bacon should be served with it. Stewed Rabbit, Cut the rabbit into joints, flour them, and fry them in two to three ounces of butter or good dripping a nice brown, with two onions (sliced), add a bunch of herbs (and a few slices of carrot and turnip if liked). Cover with warm stock or water (about one pint). Simmer gently until tender, from one and a half to two hours. Remove the rabbit, thicken the gravy with flour, add a little catsup. Dish the rabbit in a pile, strain over the gravy. Garnish with little rolls of bacon (cooked in the oven on a skewer). The rabbit may also be stewed without frying, and some pickled pork cut into strips cooked with it. Fat bacon can also be used ; it may be cut into dice, fried, then removed, and the rabbit fried in the fat from the bacon and afterwards stewed. Tomatoes (sliced) are also an improvement. Savoury dumplings, made like suet dumplings with the addition of a little chopped onion, herbs (thyme and marjoram), parsley, pepper and salt, are sometimes much liked when cooked with stewed rabbit. Pheasants. Pheasants should always be hung- for some days before cooking, to acquire the right flavour. In very cold weather two or three weeks is not too long if liked **high." In damp, muggy weather four or five days is long enough. In old pheasants the spurs are long and sharp, in young ones the reverse. The under beak of most young pheasants bends easily. To Roast a Pheasant. Pluck, draw, singe, and truss in the same manner as for a roast fowl. Tie over the breast a slice of fat bacon and cook before a quick fire, basting almost incessantly with butter to prevent it getting dry, otherwise it would be spoilt. When nearly done remove the bacon, dredge with flour, and baste well to give it a frothy appearance. Time thirty minutes. Serve with good brown gravy made from game bones, browned crumbs, and bread sauce. The pheasant may be garnished with watercress if liked ; it may also be larded and braised. Guinea Fowls May be dressed and cooked in exactly the same way as pheasants, and are very useful as a substitute for game in the late spring. Partridges and Grouse.

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Stewed Rabbit

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