A guide to modern cookery

Cut up the hare, and put the pieces in a basin with a few tablespoonfuls of brandy and an equal quantity of olive oil, salt, pepper, and an onion cut into thin roundels. Cover and leave to marinade for a few hours in the very red wine used for the moistening. Fry one-half lb. of lean bacon, cut into large dice, in butter, and drain it as soon as it is brown. In the same butter brown two fair-sized, quartered onions; add two tablespoonfuls of flour, and cook this roux gently until it acquires a golden tinge. Put the pieces of hare into this roux, after having well dried them, and stiffen them. Moisten with the wine used for the marinade. Add a large faggot, in which place a garlic clove; cover, and leave to cook gently on the side of the stove. A few minutes before serving, thicken the civet with the reserved blood, which should be gradually heated, and mix therewith a few tablespoonfuls of sauce. Then transfer the pieces of hare, one by one, to another saucepan with the fried pieces of bacon, twenty small, glazed onions, and twenty cooked mushrooms. Strain the sauce over the whole through a strainer. Dish in a warm timbale, and surround with heart-shaped croitons fried in butter at the last moment. COLD PREPARATIONS OF HARE 1822—LIEVRE EN DAUBE Take a fresh hare, and bone it from the back without emptying it, that the skin of the belly may be untouched. Detach the shoulders and the legs; do not touch the head; ee ee a4 hs th GAME om season with salt and pepper; sprinkle with a few drops of brandy, and leave to marinade. With the hare’s liver, some fat bacon, and some truffle parings, prepare a gratin forcemeat. Prepare another forcemeat with the meat of the shoulders and the legs, an equal weight of fat bacon, one egg, a pinch of wild thyme, salt, pepper, spices, and the brandy of the marinade. Rub this forcemeat through a sieve, and add to it the gratin forcemeat, one-half lb. of fat bacon, and five oz. of truffles cut into dice. Fill the boned hare with this preparation; sew it up, and tie the head to the back in such wise as to give the piece the appearance of the animal at rest. Wrap it in slices of bacon, and set it in a terrine lined with the latter; sprinkle with a glassful of brandy, and place in the oven for thirty minutes with lid off. Then pour into the terrine a fumet prepared with red wine from the hare’s bones; cover, and then cook in the oven gently for three hours. Leave to half-cool; drain away the cooking-liquor, and carefully remove the slices of bacon. Strain the cooking-liquor through muslin; return it to the terrine, and fill up the latter with savoury jelly. Keep in the cool for two hours before serving. 1823—PAIN DE LIEVRE This ** Pain ”’ is prepated according to No. 1689, and it may be served in ‘‘ Belle-vue,’’ after the manner described for cold pieces prepared in this way. 1824—PATE DE LIEVRE Clear the fillets, the minion fillets, and the legs of all tendons; moderately lard them; season them; set them in a dish with an equal quantity of truffles and fat bacon strips; sprinkle with some brandy, and leave to marinade for one hour. With what remains of the meat, some fillets of veal and pork, in the proportion of six oz. per lb. of hare; fresh, fat bacon in the proportion of one and one-half Ibs. per Ib. of hare; and spiced salt, prepare a forcemeat, and finish it with one egg and three tablespoonfuls of brandy per Ib. of forcemeat. Rub through tammy, and add a portion of the hare’s blood. Line a round or oval buttered mould with raised-pie paste, and completely cover the paste with slices of bacon. Then coat inside with forcemeat, and fill up the mould with alternate layers of forcemeat, hares’ fillets, truffle, and fat bacon strips. P P