Dressed game and poultry à la mode

Take a freshly-killed hare, save the blood, paunch and skin it. Roast it, then cut off the fillets and cut them aslant and flatten them. Put the bones of the hare into a saucepan with two onions sliced, one good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet garni, and one bayleaf Moisten with a glass of white wine, and let all this steep and stew for an hour ; then pass through a sieve, add a quarter of a boiled Spanish onion, and thicken with the blood of the hare. Make some hare stuffing, and moisten with some of the sauce, and make it into cutlets. To form cutlets similar to the fillet cutlets, place them in a fryingpan, and let them poach in water. Place the hare fillets and the stuffing cutlets in the pan and fry to a good colour in clarified butter. Put a small piece of the small bones of the hare in every cutlet and dish them in a crown. Fill the centre with a mixture of small onions, mushrooms, and small pieces of bacon, cut into dice which have been stewed in some of the sauce. Hand red currant jelly with this dish. Hare en Daube. French Recipe. The hare must not be too high ; cut it into pieces as for jugged hare. Rub into a stewpan a bit of bacon cut into squares ; put the hare into it, together with thyme, bayleaf, spices, salt, pepper, and as much garlic as will go on the point of a knife. Add a little bacon rind blanched and cut into the shape of lozenges. When the whole has a uniform colour, moisten with a good glass of white wine, put on a close lid, and stew for four hours upon hot cinders. When ready to be served, pour away the lard, the spice, and the fat, and add a little essence of ham, and send to table hot. Hare Derrynane Fashion. Take three or four eggs, a pint of new milk, a couple of handfuls of flour, three yolks. Make them into a batter, and when the hare is roasting baste it well, repeating the operation till the batter thickens and forms a coating all over the hare. This should be allowed to brown but not to burn. Filet de Lievre a la Muette. Cut a hare into fillets and stew them with a mince of chickens' livers, truffles, shalots in a rich brown gravy with a tumblerful of champagne in it. 2.5 GcLteaux de Lievre. Mince the best parts of a hare with a little mutton suet. Season the mince highly with herbs and good stock. Pound it in a mortar with some red currant jelly and make up into small cakes with raw eggs. Flour and fry them and dish them in a pyramid. Hare a la Matanzas. Paunch, skin, and clean a hare marinaded in vinegar for a couple of days with four onions sliced, three shalots, a couple of sprigs of parsley, pepper and salt. After two days take the hare out and drain it. Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bouquet garni. Now put the hare in a stewpan with slices of bacon all over it, some sliced carrots, two onions stuck with cloves, and half a pint of consomme. Put some live coals on the lid of the saucepan and let it cook for three hours. Hare a la Mode.