The handy dictionary of cookery

For this dish let the hare hang at least two weeks after it is caught. Skin it and wash it well in several pans of cold water. Cut it in neat joints, dredge over with a little flour, and fry for a few minutes in some hot butter ; drain on porous paper, and put into a jar or jug with half a teaspoonful of salt, one wineglass of port wine, half a pint of good stock, one onion with three cloves stuck in it, half a small turnip, one carrot, a bouquet garni (consisting of a sprig of thyme, half a shallot, one clove of garlic, a piece of parsley and a bay leaf tied together), a small piece of celery or pinch of celery seed, twelve peppercorns, and a blade of mace ; cover the jar with a lid or piece of greased paper, stand it in a shallow pan containing hot water, and place it in a moderate oven to cook for three hours ; if more convenient, the jar may be put in a saucepan, with boiling water round the jar, and so cooked over the fire for three hours. At the expiration of this time take out the pieces of hare, and keep them hot, while you strain the gravy, and mix carefully with it one tablespoonful of rice flour and one tablespoonful of ketchup, quite free from lumps ; turn into a saucepan and stir over the fire till boiling, then arrange the pieces of hare on a hot dish, pour the gravy over, and serve. Red currant jelly and hot boiled potatoes should be served with this dish. Portions of a cold roasted hare may be treated in the same manner, but no frying will be required, and only one hour in the jar, with wine and stock according to the quantity of meat. Julienne Soup. Take three carrots, three turnips, the white part of a head of celery, three onions, and three leeks. Wash and dry the vegetables, and cut them into thin shreds, which should be not more than one inch in length. Place the shreds in a stewpan with two ounces of butter and a small pinch of pounded sugar, and stir them over a slow fire until slightly browned. Pour over them three quarts of clear stock {see Clear Stock), and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and grease, and half an hour before the soup is done enough, add two lumps of sugar. Boil half an hour longer. Skim carefully and serve. Note. — This soup must not be boiled quickly, or it will spoil the colour. It should be a clear brown. Kedgeree. Boil some rice as for curry. Put into a saucepan one ounce of butter ; allow it to melt ; then stir into it equal quantities of cold cooked fish and boiled rice. Season with salt, and a grain or two of cayenne pepper. Stir over the fire till quite hot. Pile it on a hot dish. Cut into rings the white of a hard-boiled egg ; place them all round the rice. Rub the yolk through a sieve over the top, and serve. Keswick Buns. Put into a pan three ounces of butter, three-quarters of a pint of milk, and three ounces of sugar; melt them over the fire. Cream half an ounce of German yeast with half a teaspoonful of salt; clean and carefully pick four ounces of currants ; place in a bowl one pound and a half of flour. Strain into the centre the yeast ; then add the milk mixture, just new milk warm. Knead it well together ; set it in a