Skim off the fat again from the liquor, pass it through a conical sieve, add a few table- spoonfuls of Madeira, place it back in the saucepan, and put the saucepan again on the side of the fire. Cut the meat from the back and fillets transversely into collops, replace them in the soup, sprinkle over a little cayenne, and add a few quenelles made with the remaining leg of the Hare. Skim off the fat again, pour it into a soup-tureen, and serve. Fig. 932. Terrine for Hare. Hare and Veal Pate. — Cut off all the meat from a Hare, take an equal quantity of veal, chop separately, and season Hares — continued. with salt and pepper. Put a layer of the minced Hare at the bottom of a pate-dish or terrine (see Fig. 932), next a layer of veal, and then thin slices of bacon, and so on until the dish is nearly full, finishing with bacon. Cover it over with bay-leaves, pour in ^ teacupful of water, put on the lid, close it hermetically with paste, and bake in a slow oven for ten or twelve hours, or in a baker’s bread-oven, leaving it there all the night after the bread has been withdrawn. Imitation Hare. — Chop some cold veal or fowl, beef-suet, two or three slices of a Spanish onion, and a little parsley, and mix them together in a mortar with about 1 teacupful of breadcrumbs, seasoning with salt, pepper, grated nutmeg, lemon-peel, and 1 pinch of cayenne. Pound the ingredients together, adding a small quantity of powdered thyme or marjoram, and bind the mixture with one or two well-beaten and strained eggs. Spread the stuffing over a thick piece of steak, roll it, and bind with fine string. Roast the meat in front of a clear fire, allowing between fifteen and twenty minutes for every pound. When cooked, put the meat on a hot dish, pour some rich brown gravy round it, and servo with a sauceboatful of the same. Imitation Hare Soup. Clean a bullock's heart (one freshly taken from the animal if possible), removing all the fat, pipes, and outside skin, split it in halves without separating, and remove all the blood. Cut it in slices, put them in a jar (with a close-fitting lid), add a bunch of sweet herbs, a blade of mace, salt and pepper, three onions (one of them stuck with cloves), a largo slice of bread, and 3oz. or 4oz. of butter rolled in flour ; cover over with cold water, put on the lid, hermetically seal it with paste, place it in a saucepan with boiling water up to the neck, and cook for three or four hours, keeping the water replenished. Take out the bread and the heart when tender, pound them in a mortar, moistening with beef-broth free from fat, and rub them through a sieve ; strain the liquor into a saucepan, add the heart, &c., and pour in as much more rich beef broth as is required for the soup. Boil up quickly, season with salt✪ Hare and Veal Pate and cayenne to taste, add a liaison of flour and butter to bring it to the consistency of cream, stir in 1 table-spoonful of sugar and 1 wineglessful of port wine, turn the soup into a tureen, and serve.

AI-modernized reading of the original text

Skim off the fat again from the liquor, pass it through a conical sieve, add a few tablespoonfuls of Madeira, place it back in the saucepan, and put the saucepan again on the side of the fire. Cut the meat from the back and fillets transversely into collops, replace them in the soup, sprinkle over a little cayenne, and add a few quenelles made with the remaining leg of the Hare. Skim off the fat again, pour it into a soup-tureen, and serve. [illustration: Fig. 932. Terrine for Hare.] Hare and Veal Pate. — Cut off all the meat from a Hare, take an equal quantity of veal, chop separately, and season Hares — continued. with salt and pepper. Put a layer of the minced Hare at the bottom of a pate-dish or terrine (see Fig. 932), next a layer of veal, and then thin slices of bacon, and so on until the dish is nearly full, finishing with bacon. Cover it over with bay-leaves, pour in ^ teacupful of water, put on the lid, close it hermetically with paste, and bake in a slow oven for ten or twelve hours, or in a baker’s bread-oven, leaving it there all the night after the bread has been withdrawn. Imitation Hare. — Chop some cold veal or fowl, beef-suet, two or three slices of a Spanish onion, and a little parsley, and mix them together in a mortar with about 1 teacupful of breadcrumbs, seasoning with salt, pepper, grated nutmeg, lemon-peel, and 1 pinch of cayenne. Pound the ingredients together, adding a small quantity of powdered thyme or marjoram, and bind the mixture with one or two well-beaten and strained eggs. Spread the stuffing over a thick piece of steak, roll it, and bind with fine string. Roast the meat in front of a clear fire, allowing between fifteen and twenty minutes for every pound. When cooked, put the meat on a hot dish, pour some rich brown gravy round it, and servo with a sauceboatful of the same. Imitation Hare Soup. Clean a bullock's heart (one freshly taken from the animal if possible), removing all the fat, pipes, and outside skin, split it in halves without separating, and remove all the blood. Cut it in slices, put them in a jar (with a close-fitting lid), add a bunch of sweet herbs, a blade of mace, salt and pepper, three onions (one of them stuck with cloves), a largo slice of bread, and 3oz. or 4oz. of butter rolled in flour ; cover over with cold water, put on the lid, hermetically seal it with paste, place it in a saucepan with boiling water up to the neck, and cook for three or four hours, keeping the water replenished. Take out the bread and the heart when tender, pound them in a mortar, moistening with beef-broth free from fat, and rub them through a sieve ; strain the liquor into a saucepan, add the heart, &c., and pour in as much more rich beef broth as is required for the soup. Boil up quickly, season with salt and cayenne to taste, add a liaison of flour and butter to bring it to the consistency of cream, stir in 1 table-spoonful of sugar and 1 wineglessful of port wine, turn the soup into a tureen, and serve.

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