My mother's cook book

Jugged Hare. — One hare, two tablespoonfuls of flour, three ounces of butter, one Bermuda onion, six cloves, one-half pint of brown stock, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of mushroom catsup, one dessert spoonful of Worcestershire sauce- When the hare is caught, skin and clean it, dip a towel in boiling water and wipe it carefully over to remove the loose hairs. Dry the animal then thoroughly and cut it into convenient pieces. Put the flour upon a plate and roll each piece of meat until entirely covered in this. Melt in a frying pan the butter and placing the pieces of hare into it fry each one until brown upon both sides. Place now in a stone jug or jar, the stock, catsup and Worcestershire sauce, season these with the pepper and salt and then pack the pieces of hare with this niixtur? into the jug. Cover the jug to confine the steam and placing it in a large saucepan of boiling water, let it cook therein for three hours. While the hare is being jugged a large platter should be covered with a flaky crust — see page 183 and this baked in the oven half an hour, and when the hare is done the pieces thereof should be taken \from the jug and placed upon the prepared platter, and such gravy as may have gathered in the jug be poured over. Note; — If a stone jug be not available for this use, a stone jar of suitable size may be substituted. Roast Pheasant. — One pair of pheasants, one-quarter of a pound of butter one teaspoonful of salt, onehalf teaspoonful of pepper, six tablespoonfuls of bread crumbs, one tablespoonful of chopped parsley. When the pheasants have been plucked, singed and drawn, chop off the claws and dip them into boiling water in order that the skin may be pulled easily from them. Which done. Twist then the point of the wings behind the neck, pass a skewer through them at the first joint piercing the top of both legs and straight through the body in the process to hold the birds in proper form for roasting and serving. Tie the legs together just above the claws, after which prepare the dressing by placing the bread crumbs into a bowl, together with the chopped parsley, pepper and salt, and knead all together with two ounces of the butter. Stuff the breast of each bird with this dressing, sew together the incision at the neck when this is done with a needle and piece of thread, and place the pheasants side by side in a coasting pan, distribute the remaining butter ROAST GROUSE. n in small pieces over the breast of each; and putting the pan in a moderate oven, roast the birds therein for an hour and a half, basting them constantly with the butter as it melts. Serve the pheasants upon a hot platter and with bread and brown sauce sent to the table in separate gravy boats. Note.—Bread and brown sauces, see pages 165-166. Partridge Pie. — One brace of partridge, one pound of filet of veal, one tablespoonful of chopped parsley, three gills of brown stock, four ounces of butter, one dessert spoonful of salt, one teaspoonful of pepper. Pluck, draw and singe the partridges after which split each in halves. Put into each half a piece of butter, sprinkling them also with a little pepper and salt Place then in the bottom of a deep pie dish the filet of veal, sprinkle over it the chopped parsley and putting the halves of partridge upon this, line the edge of the dish with a strip of puff paste, — seepage 182, pour over all the' stock, and cover over all a blanket of the paste rolled to half an inch in thickness. Bake the pie in a quick oven for an hour and a half. Note. — If desired half a pound of lean bacon may be placed upon the veal as a flavoring ingredient. Roast Grouse. — Two brace of grouse, one-half pound of butter, one dessert spoonful of salt, one teaspoonful of pepper.