A second Dudley book of cookery and other recipes

PLUCK, draw and singe the bird ; split it down the back and cut through the bone ; wipe the inside of the bird with a damp cloth ; cut off the feet at the first joints ; remove the neck close to the body of the bird ; flatten and season with salt and pepper ; brush over the inside with sweet oil and sprinkle over with finely chopped shallots and parsley ; dredge with a little flour ; skewer the bird into a flat shape by means of two steel skewers and place it between a well-greased gridiron. Brush over with oiled butter or sweet oil, and cook before, or over, a clear fire (charcoal or gas in preference to a coal fire). Cook from fifteen to twenty minutes, turning the bird occasionally on the gridiron, and baste plentifully from time to time with oiled butter. When done, take the bird from the grill ; remove the skewers and dish up with a sharp sauce (Poivrade or Robert), or a well-prepared tomato sauce. HARE PIE ONE small hare, half a pound of calf’s liver, four ounces of bacon, one shallot, half a clove of garlic, two ounces of butter, seasoning, herbs, thyme, marjoram (half a teaspoonful of each), one glass of port wine, one egg, a spoonful of redcurrant jelly, a little stock and a suitable paste crust. Skin the hare and wash it several times in fresh water ; cut into joints and bone each. Put the carcass in a stewpan with water, to make stock ; flavour with cloves, a little sauce, bay leaf and salt. Skim as it boils, and cook gently for one hour. Wipe the meat ; cut it into slices and fry in an ounce of butter ; add the shallot, peeled and chopped ; take out the meat and let cool. Add the remainder of butter to the stewpan in which the hare was fried ; when hot put in the calf’s liver, previously sliced thinly, and two ounces of the bacon ; fry for a short time and pound all in a mortar till smooth. Rub this through a wire sieve and mix with a well-beaten egg. Season with salt, pepper and aromatic seasoning. Line a raised pie-mould with hot water ; prick the bottom and sides with a fork ; line the sides and bottom with thin slices of bacon and with a layer of the prepared farce ; fill up the mould with the fried pieces of hare. Sprinkle the powdered herbs and seasoning in between ; moisten each layer with port wine and red-currant jelly ; cover the top with farce and lay on the crust ; fix the latter firmly. Decorate with pieces of paste. Make a suitable incision in the centre of the cover of crust, to allow the steam to escape whilst cooking. Bake in a moderate oven from one and a half to two and a quarter hours, according to the size of the pie. As the pie leaves the oven pour a little wellreduced stock into it ; this is best done by means of a funnel. This pie can be served either hot or cold. « JUGGED HARE /"ANE tender hare, two onions, two cloves, thyme, two bay leaves, twelve small button onions glazed, four ounces of bacon, one ounce of butter, half a glass of white and half a glass of red wine, half a pint of stock, one ounce of flour, seasoning, and eight fried croutons.