Cookery and housekeeping

The object of boning a hare is to facilitate the carving. The question, therefore, is whether the cook is skilful enough to do the form of carving called boning. Jugged Hare, or * Civet de Lievre.' Cut a hare into pieces of such a size that each is a moderate helping. Save the blood. Cut up some streaky bacon in dice, and fry partially, then fry the hare slightly in the fat in which the bacon has been fried, and then fry some button onions, or an onion cut in dice, in the same fat, mix some dried flour in the fat, and stir it in a pint of broth, put this in a stewpan with the hare, bacon, pepper, and fine herbs. The bacon supplies enough salt. Let it simmer till the hare is becoming tender ; the time depends on the age of the hare, and may be hardly one hour or quite two hours. A tumbler of claret is to be stirred in gradually with the blood and the onions, and the simmering is to continue another half-hour. Serve hot in a deep dish with a garnish of fried sippets. There must be enough sauce for each helping, but on no account must it be thin. If the mixture of the blood has not made the sauce thick, a little more dried flour may be dredged in. If it is wished to have hare soup next day, the 22} remains of the jugged hare will make a puree soup with stock. Fillets of Hare. Cut some neat fillets from the backs and haunches of two hares ; lard them thickly. Put a little olive oil in the frying-pan with some chopped onion, lay in the fillets, the larded side uppermost, and fry lightly. Make a sauce with stock, claret, and ' roux,' finish cooking the fillets in this, dress in a circle and surround with the sauce. Always take care that the points of bacon stand up, or the appearance of a larded dish is spoiled. Guisado. (Spanish Recipe.) Take hare, partridge, pheasant, or even rabbit, cut it up, save the blood, the liver, and the giblets ; do not wash the pieces, but dry them in a cloth ; fry them with sliced onions in a teacup of oil till browned ; take an olla (a jar), put in these bits with the oil, equal portions of red wine and stock (the wine may be Claret or Valdepenas), a few bits of bacon, onions, garlic, a bunch of thyme or herbs, salt, pepper, chillies ; let it simmer, and skim carefully ; half an hour before serving, add the giblets. The stew should be stirred with a wooden spoon, the grease must be skimmed off as it rises to the surface, and the progress of the cooking ascertained by feeling with a fork : the meat must be ready to come away from the bones, but must not have come away. Leveret (saute). Cut a young leveret in pieces of a moderate size, and as nearly of a uniform shape as possible. Put it in a stewpan, with butter, and a seasoning of pepper and salt ; let it sauter till both sides have set, then throw in chopped onions, button mushrooms, and enough broth and wine mixed to come just over the surface of the pieces, dredge in a little flour, and simmer till the hare is quite tender and done. Serve with sippets of fried toast. Chartreuse of Partridge.