Cookery for every household

£ hour. Add more seasoning if necessary, and serve garnished with sippets of toast or small forcemeat balls. Serve red-currant jelly separately. Note. — A little red-currant jelly and port wine may be added to the sauce if wished. 1213. Gateau of Hare or Rabbit £ lb. cooked rabbit or hare. 2 oz. fat bacon. £ lb. bread-crumbs. 1 gill stock. 1 oz. butter. 2 or 3 eggs. A pinch of nutmeg. 1 dessert-sp. red-currant jeUy. Seasoning. Brown sauce Put the bread-crumbs into a saucepan with the stock, and cook them a few minutes over the fire until the bread-crumbs swell and thicken the mixture. Take some remains of cooked hare or rabbit, remove the bones carefully, and then weigh £ lb. Put this meat once or twice through the mincer along with the bacon, and then pound it well in a mortar with the soaked bread-crumbs. Season to taste, add the yolks of eggs and red-currant jelly and pound again. Then, lastly, stir in the whites of eggs beaten to a stiff froth. Put the mixture into a well-greased mould and steam until it feels firm to the touch. When ready, turn out and serve with a good brown sauce poured round. Time to steam, 1 hour. Sufficient for 4 or 5 persons. To Cook the Terrine. — Place it in a deepish tin with a little cold water round it, and bring this to the boil over the fire. Then place it in the oven and cook until the meat is ready. The water round the terrine should be kept boiling all the time ; if it boils away, more boiling water must be added — not cold, as it would crack the pot ; for the same reason it must not be allowed to become dry. The meat may be tested by running in a needle through the hole in the top, or if, on removing the cover, the fat on the top looks quite clear and the meat moves about easily without adhering to the bottom and sides, it is sufficiently cooked. When ready, put a small piece of wood (cut to fit inside the pot) on the top, with a light weight over it, and press until cold. Notes. — A terrine like this will keep good for two or three months in cold weather, as long as the fat on the top is left intact. Other kinds of game may be used instead of hare. Time to cook, 2 to 2£ hours. 1215. Timbale of Hare (Timbale de Lievre) f lb. cooked hare. 1 oz. butter. 1 oz. flour. £ gill stock. 1 egg. Brown sauce. Seasoning. 2 table-sps. chopped ham. 2 table-sps. chopped mushrooms. 1 yolk of egg. Madeira sauce. 1214. Terrine of Hare (Terrine de Lievre) I lb. hare meat. 1 lb. fine sausage meat. Slices of fat bacon. Salt. Pepper. A little butter. A pinch of nutmeg. 1 glass white wine or 2 table-sps. brandy. 1 tea-sp. chopped parsley A little thyme.