Any remains of uncooked hare may be used to make a “terrine.” Remove all bones, trim the flesh and cut it in small pieces, and then weigh it. Heat the butter in a saucepan, put in the meat and cook it a minute or two to harden the outside ; it must not brown. Then put the pieces on a plate and season them well with pepper, salt, a pinch of nutmeg, a little chopped thyme and parsley, and the wine or brandy. If time permits, allow this mixture to stand for an hour or two to marinate. The sausage meat used must be very fine and smooth ; if not sufficiently so when bought, it should be put through the mincer and well pounded. Sometimes it is sieved as well. Add to it the liquid from the meat and, if there is any, the blood from the hare, or the liver pounded and sieved. This latter is to give the farce the taste and darkish colour of the game. Mix these in- gredients well into the farce, then add the meat and mix again. Now line a terrine, the bottom and sides, with thin slices of fat bacon, then put in the mixture, which should fill it and form a mound on the top as well, so as to fill the lid, which is generally rounded. Cover the top with more fat bacon and put on the lid. Seal round the join of lid and pot with a paste made of flour and water, so as to keep in all the flavour of the meat while it is cooking. Be most particular to see that the little hole in the top of the lid is left open, otherwise the terrine would burst in the cooking ; if there happens to be no hole in the lid, leave a small piece of the join unsealed. Weigh the hare free from skin and bone, cut about £ lb. of it in tiny dice and put the remainder once or twice through a mincing machine. Make a panada with the butter, flour, and stock, add it to the minced hare, and pound all together in a mortar. Season with pepper, salt, and a little ground mace and nutmeg. Moisten with the egg and 1 or 2 table-spoonfuls of brown sauce, and pound again. Then rub all through a wire sieve. Mix the hare that was cut in dice with the chopped ham and mushroom. Season and moisten with the yolk of an egg and a little brown sauce. Then well grease a timbale mould and line it carefully with the sieved mixture. Put the chopped mixture in the centre and cover with the sieved mixture. Cover the mould with greased paper and steam steadily until firm to the touch. AVhen ready, turn out and serve with Sauoe Madere or a good brown sauce strained over and round. Time to cook, about 2 hours. Sufficient for 4 oe 5 persons. VENISON This is the flesh of deer. There are three different kinds to be had in this country, that of the red deer, roe deer, and fallow deer. The flesh of the fallow deer is considered the best, and the buck is superior in quality to the doe. Buck venison is in season from June to the end of September, while from October to the end of December is the season for the doe. The flesh of venison should be dark and finely grained, and the fat firm, clear, and white. It should be well hung before using, in order to acquire a game flavour (see p. 31). The age can be judged by the hoof ; in the young animal the cleft is small and smooth, while in the older one it has become much deeper and more 298 COOKERY FOR EVERY HOUSEHOLD rugged. Deer should be from 4 to 5 years old to be in first-rate condition.

AI-modernized reading of the original text

Any remains of uncooked hare may be used to make a “terrine.” Remove all bones, trim the flesh and cut it in small pieces, and then weigh it. Heat the butter in a saucepan, put in the meat and cook it a minute or two to harden the outside ; it must not brown. Then put the pieces on a plate and season them well with pepper, salt, a pinch of nutmeg, a little chopped thyme and parsley, and the wine or brandy. If time permits, allow this mixture to stand for an hour or two to marinate. The sausage meat used must be very fine and smooth ; if not sufficiently so when bought, it should be put through the mincer and well pounded. Sometimes it is sieved as well. Add to it the liquid from the meat and, if there is any, the blood from the hare, or the liver pounded and sieved. This latter is to give the farce the taste and darkish colour of the game. Mix these ingredients well into the farce, then add the meat and mix again. Now line a terrine, the bottom and sides, with thin slices of fat bacon, then put in the mixture, which should fill it and form a mound on the top as well, so as to fill the lid, which is generally rounded. Cover the top with more fat bacon and put on the lid. Seal round the join of lid and pot with a paste made of flour and water, so as to keep in all the flavour of the meat while it is cooking. Be most particular to see that the little hole in the top of the lid is left open, otherwise the terrine would burst in the cooking ; if there happens to be no hole in the lid, leave a small piece of the join unsealed. Weigh the hare free from skin and bone, cut about £ lb. of it in tiny dice and put the remainder once or twice through a mincing machine. Make a panada with the butter, flour, and stock, add it to the minced hare, and pound all together in a mortar. Season with pepper, salt, and a little ground mace and nutmeg. Moisten with the egg and 1 or 2 table-spoonfuls of brown sauce, and pound again. Then rub all through a wire sieve. Mix the hare that was cut in dice with the chopped ham and mushroom. Season and moisten with the yolk of an egg and a little brown sauce. Then well grease a timbale mould and line it carefully with the sieved mixture. Put the chopped mixture in the centre and cover with the sieved mixture. Cover the mould with greased paper and steam steadily until firm to the touch. When ready, turn out and serve with Sauce Madere or a good brown sauce strained over and round. Time to cook, about 2 hours. Sufficient for 4 or 5 persons. VENISON This is the flesh of deer. There are three different kinds to be had in this country, that of the red deer, roe deer, and fallow deer. The flesh of the fallow deer is considered the best, and the buck is superior in quality to the doe. Buck venison is in season from June to the end of September, while from October to the end of December is the season for the doe. The flesh of venison should be dark and finely grained, and the fat firm, clear, and white. It should be well hung before using, in order to acquire a game flavour (see p. 31). The age can be judged by the hoof ; in the young animal the cleft is small and smooth, while in the older one it has become much deeper and more rugged. Deer should be from 4 to 5 years old to be in first-rate condition.

Cookery for every household