Cassell's dictionary of cookery

pounds of beef steak ; cut them in pieces an inch and a half square, dip the pieces in flour, and put them into a saucepan, with just as much water or stock as will cover them, a large onion stuck with eight cloves, a bunch of parsley and thyme, the thin rind of a quarter of a lemon, a bay-leaf, and a small carrot. Cover the saucepan closely, and simmer gently for two hours. Have some good hare forcemeat ready, make it into small balls, and stew these in the gravy with the meat for the last half hour. Just before serving, add pepper, salt, and a wine-glassful of port. Serve on a hash dish, and garnish with the forcemeat balls. Send red currant jelly to table on a glass dish. Probable cost, 2s. 8d., exclusive of the wine. Sufficient for four or five persons. Hare, Jugged (Yorkshire mode). — Make half a pound of good forcemeat. Divide the hare into joints, and put it into a deep earthen jar, with a pound of beef steak and half a pound of fat bacon. Put the beef and hare in layers, and place the piece of bacon in the middle of them. Season as in the last recipe. Pour over the hare a pint of stock and half a pint of blood. Cover the jar closely, and bake in a good oven for two hours and a half. Let the forcemeat balls be put in with the rest for the last half hour, and, ten minutes before the hare is served, add a glass of port. Be careful to lift the balls out gently, so as not to break them, and send red currant jelly to table on a glass dish. Probable cost, 5s. 6d., supposing the hare to cost 33. 6d. Sufficient for eight or nine persons. Hare, Larded. — The flesh of hare is such dry food, that it is a saying amongst cooks that " a hare with twelve pennyworth of sauce is worth a shilling." When old, it ought never to be roasted without being larded, and a young hare is much improved by the same process. The fore part of the animal may be reserved for stewing, or for soup. Truss the hind part securely; pass one leg through the other, and fasten the skin round with skewers. Hold the back and legs before a clear fire for three or four minutes to " set " the flesh. Lard the thick part of the back and legs with thin strips of fat bacon [see Larding) ; cover with one or two folds of buttered paper, and roast before a clear fire for three-quarters of an hour. Take oif the paper during the last ten minutes, that the hare may be equally coloured all over. Garnish the dish with forcemeat balls, and send red currant jelly to table with it. Sufficient for four or five persons. Probable cost of hare, from 3s. 6d. to 6s. Hare, Liver Sauce for.— Simmer the liver for a quarter of an hour in good beef gravy, mince it finely, and with it a small HAB ( 303 ) HAB onion. Add a dessert- spoonful of chili vinegar, a table-spoonful of currant jelly, and three of port wine. Stir the sauce over the fire till hot, and serve. Sufficient for four or five persons. Probable cost, 4d., exclusive of the wine. Hare, Mutton Gravy for. — Cut a pound of the scrag of mutton in pieces ; brown them in a little butter, and pour over them a pint and a half of boiling water. Let the gravy boil up, then simmer gently for an hour or more. Strain it, add a little salt, and a little browning, if required, clear off the fat, and send to table in a tureen. Probable cost, 9d. Sufficient for six or eight persons.