The complete cook book

one-half teaspoonful of salt and one saltspoonful of pepper, adding the marinade in which it stood for two days. Cover closely and steam till very tender, basting several times. Transfer to a hot dish; add the juice of a lemon, a heaping teaspoonful of currant or other tart jelly ; thicken, strain, and send to table in sauce tureen. HARE— ROASTED, STUFFED. Procure two fine hares, cut them in half, that is, separating the fore quarters from the hind quarters. Bone the saddles down to the legs, but not the legs; place them on a deep earthen dish, pour ina wineglassful of white wine, adding one medium-sized sound, sliced lemon, one peeled and sliced onion, one sprig of thyme, seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours. Stuffing : Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter; cook for one minute, then add two ounces of sausage meat, six chopped mushrooms, a teaspoonful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed. Peel four fine, sound apples, cut each into six equal parts, remove the cores; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above forcemeat, and mix all well together. Take the marinated hares, stuff the saddles (which were boned) with the above stuffing evenly, give them a nice round shape, and tie so as to hold them firm; arrange a piece of larding pork over each saddle, then lay them in a roasting pan, with one carrot and one onion cut into slices and placed at the bottom of the pan ; pour one pint of white broth right over the hares. Place in the hot oven, and roast for forty-five minutes, taking care to baste frequently with its own gravy. Remove from the oven, untie, dress on a hot dish, strain the gravy over the saddles, The Complete Cook Book. 91 nicely decorate the dish with heart-shaped croutons all around, and serve. The fore quarters can be utilized fur Civet, etc., as desired. HARE OR RABBIT, ROASTED. If the hares and rabbits are young, the ears will be tender. Clean the rabbits and wash them through several waters. If to be roasted, they must be stuffed with grated bread crumbs, suet or butter, a chopped onion, the liver of the rabbit chopped, and a lemon peel grated. Moisten with eggs and a little claret. Put this in the rabbit and sew it up ; baste with butter, and cook for two hours. Make the gravy with the drippings in the pan, a little cream or milk, and flour. If the rabbits are old, they are good stewed slowly with sweet herbs, wine, water, and chopped onions, and thickened with flour and butter. FRIED RABBIT. Skin, clean, wash and wipe dry. Roll in flour and fry in hot butter. Season with salt and pepper. If the rabbit is not tender, parboil for half an hour first. ROAST RABBIT. Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly. BARBECUED RABBIT. Lay the rabbit in salt and water half an hour, scald in boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning it so that it may cook through and through, without becoming hard and dry. When 92 The Complete Cook Book.