The encyclopaedia of practical cookery

Terrine of Hare. — Line the bottom and sides of a terrine with slices of fat bacon cut very thin. Take off all the flesh of a Hare, mince it very finely with Jib. each of fresh porkfat and veal, season with thyme, parsley, mace, laurel-leaf, salt, and pepper, mix in a few long thin strips of bacon, and pour over 1 table-spoonful of brandy ; put the mixture into the terrine, cover with more slices of fat bacon, put on the cover, hermetically sealing it with a paste made of flour and water so as to keep in the steam, and bake in a moderate oven for four or five hours, setting the terrine in a pan of water while cooking. Take it out when done, remove the paste and cover, fasten a frill of paper round the terrine, and serve hot. Timbales of Hare. — Trim off all the skin of some cold cooked Hare, chop the flesh, put it in a mortar, and pound smoothly ; mix with it a third of its quantity of grated breadcrumb, a little finely-chopped parsley, and salt and pepper to taste. Whisk the whites of two eggs to a stiff snow, stir them in with the mixture, and add a few Fig. 939. Timbales of Hare. drops of clear gravy to bring the whole to the proper consistence. Butter some small timbale-moulds, fill them with the mixture, stand them in a stewpan with boiling water to three-parts their height, and steam for about half-an-hour. Warm a little rich gravy, and mix with it 1 table-spoonful of claret. When ready, turn the timbales out on to a hot dish, pour the gravy round them, and serve. See Fig. 939. Leverets. — These are young Hares; but as the change from youth to maturity, and from maturity to old age, is not very easily defined, it is not always easy to distinguish a late Leveret from a Hare. Very young Hares are excellent food for invalids, and can be cooked as follows: Fried Leveret a la Bretonne. — Cut the back and legs of a Leveret into middling-sized pieces, removing as much of the bony part as possible, put them in a frying-pan with a little rasped bacon melted over a moderate fire, and fry them. Sprinkle with salt and pepper, add one onion chopped fine, and a bunch of sweet herbs. When the meat is done, drain off the fat, add 1 wineglassful of white wine, place the pan again on the fire, and as soon as the liquor is reduced pour over a little glaze, and roll the pieces of meat in it. Put these pieces in a pile on a dish, cover with a mince of onions thickened with brown sauce, and serve. Leveret cooked in Bavarian Style. — Skin and draw a Leveret, and chop off the fillets ; bone the four legs, cut For details respecting Culinary Processes , Utensils , Sauces, <bc., referred, to, see under their special heads. Hares — continued. them up into small squares, lard them with pieces of raw truffles, and sprinkle with salt and spices. Cut ^lb. of fat bacon into small pieces, put it in a stewpan to melt, and pour the fat from it into an earthenware stockpot.