Cut the hare into neat joints, and if you are also using steak, -cut that in small pieces. Mix together the herbs, arrowroot, and pepper and salt, and roll each joint in the mixture. Peel the onion, stick in the cloves, and put all together in a deep jar. Cut the lemon in halves, put that in, and add the spice and cinnamon. Pour over all the stock and half of the port wine. Cover the jar to keep in the steam and flavour, and stand it in a baking tin con- taining boiling water, then put it in a hot oven for three and a half hours, or, if that method is inconvenient, stand it in a pan contain- ing boiling water, and keep the water boiling for the same time. At the end of that time have ready a few forcemeat balls (recipe below), put these in the jar with the remainder of the wine, and cook for another fifteen minutes. Then throw out the lemon, onion, cloves, and cinnamon. Arrange the pieces of hare neatly on a very hot dish, pour over the gravy, lay the forcemeat balls round, garnish the edge of the dish all round with slices of lemon, and serve with red currant jelly. Boil the liver five minutes, remove it from the pan, and mince finely. Chop the suet small, and add to it the crumbs, liver, parsley, lemon rind, and salt and cayenne pepper to taste. Beat the egg and milk together and moisten the forcemeat with it. Mix in the butter and continue mixing until all is a smooth paste. Make into balls the size of marbles and fry them a nice brown. Allow two to each person. FORCEMEAT FOR HARE The liver of the hare 3 ozs. chopped suet \ lb. bread crumbs \ teaspoonful finely chopped grated rind of lemon 1 egg £ oz. butter 2 teaspoonfuls milk salt and cayenne parsley 100 EGGS A LA BONNE FEMME. 6 eggs a little cold chicken cooked ham boiled beetroot 1 lettuce Place the eggs in boiling water and boil ten minutes, then remove them from the pan and allow to go cold. Remove the shells and cut the eggs into exact halves, cut off a little from the ends so that each half will stand upright. Cut the chicken, ham, and beetroot into tiny dice, chop up the yolks, and mix them to* gether. Wash the lettuce, dry it, and shred very fine. Arrange it on the bottom of a dish. Fill the eggs with the mixed chicken, ham, &c., stand them neatly on the lettuce, and serve. SCRAMBLED EGGS. 6 eggs 4 or 5 slices buttered toast cut triangular 2 ozs. butter pepper salt Break the eggs into a bowl and beat them up, season with pepper and salt. Melt the butter in an enamelled pan, pour in the eggs, and stir them over a gentle fire until commencing to set, draw to one side and stir them until set like a jelly. Put a spoonful of egg on each piece of toast, and serve immediately. STEWED PIGEONS. 2 pigeons £ lb. mushrooms 1 slice streaky bacon 1 teaspoonful chopped onion 1 oz. butter 1 tablespoonful flour 1 teaspoonful salt £ teaspoonful pepper £ pint stock or water ✪ Forced Onions

AI-modernized reading of the original text

Cut the hare into neat joints, and if you are also using steak, -cut that in small pieces. Mix together the herbs, arrowroot, and pepper and salt, and roll each joint in the mixture. Peel the onion, stick in the cloves, and put all together in a deep jar. Cut the lemon in halves, put that in, and add the spice and cinnamon. Pour over all the stock and half of the port wine. Cover the jar to keep in the steam and flavour, and stand it in a baking tin containing boiling water, then put it in a hot oven for three and a half hours, or, if that method is inconvenient, stand it in a pan containing boiling water, and keep the water boiling for the same time. At the end of that time have ready a few forcemeat balls (recipe below), put these in the jar with the remainder of the wine, and cook for another fifteen minutes. Then throw out the lemon, onion, cloves, and cinnamon. Arrange the pieces of hare neatly on a very hot dish, pour over the gravy, lay the forcemeat balls round, garnish the edge of the dish all round with slices of lemon, and serve with red currant jelly. Boil the liver five minutes, remove it from the pan, and mince finely. Chop the suet small, and add to it the crumbs, liver, parsley, lemon rind, and salt and cayenne pepper to taste. Beat the egg and milk together and moisten the forcemeat with it. Mix in the butter and continue mixing until all is a smooth paste. Make into balls the size of marbles and fry them a nice brown. Allow two to each person. FORCEMEAT FOR HARE The liver of the hare 3 ozs. chopped suet \ lb. bread crumbs \ teaspoonful finely chopped grated rind of lemon 1 egg £ oz. butter 2 teaspoonfuls milk salt and cayenne parsley EGGS A LA BONNE FEMME. 6 eggs a little cold chicken cooked ham boiled beetroot 1 lettuce Place the eggs in boiling water and boil ten minutes, then remove them from the pan and allow to go cold. Remove the shells and cut the eggs into exact halves, cut off a little from the ends so that each half will stand upright. Cut the chicken, ham, and beetroot into tiny dice, chop up the yolks, and mix them together. Wash the lettuce, dry it, and shred very fine. Arrange it on the bottom of a dish. Fill the eggs with the mixed chicken, ham, &c., stand them neatly on the lettuce, and serve. SCRAMBLED EGGS. 6 eggs 4 or 5 slices buttered toast cut triangular 2 ozs. butter pepper salt Break the eggs into a bowl and beat them up, season with pepper and salt. Melt the butter in an enamelled pan, pour in the eggs, and stir them over a gentle fire until commencing to set, draw to one side and stir them until set like a jelly. Put a spoonful of egg on each piece of toast, and serve immediately. STEWED PIGEONS. 2 pigeons £ lb. mushrooms 1 slice streaky bacon 1 teaspoonful chopped onion 1 oz. butter 1 tablespoonful flour 1 teaspoonful salt £ teaspoonful pepper £ pint stock or water

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Forced OnionsForcemeat for HareEggs a la Bonne FemmeScrambled EggsStewed Pigeons

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