Culinary jottings

First make a good pint of the best gravy you can : cut the liver into dice, take a small sauce-pan, melt an ounce of butter in it, throw into it an onion finely shredded, toss the onion till it colours nicely, then throw in the chopped liver, shaking the pan for a minute or two : next add a little gravy, stir well, pour in all the gravy and simmer till the liver is cooked. Now, strain the gravy, pour into it the marinade of port wine, vinegar, ketchup, and red currant jelly in which the hare was soaked, put it on the fire in a sauce-pan, and pour in very slowly as it warms the hlood you saved in the first instance ; continue stirring, and the sauce will thicken, throw into it the liver pounded to a paste, stir and serve very hot. Ramasamy sometimes envelopes his hare in a coating of light batter. Pray caution him never to do so again. " Jugged hare" is perhaps the best dish for camp life ; by many it is considered in any circumstances the best. This is a simple recipe : — Proceed as in the foregoing receipt as far as the skinning and cleaning is concerned. When ready, cut the hare up into neat pieces, dredge them with flour, and give them a few turns in the frying-pan with some butter till they take colour. Prepare beforehand a pint and a half of good strong stock (that of a fowl will do in camp) and choose a vessel that you can close securely with paste : put the pieces of hare into it, with two carrots, two or three large onions, an ounce of celery, the juice of two limes, a table-spoonful of sugar, and one of salt ; pour in the stock, throw in a wine-glass of brandy, and seal the vessel as closely as possible ; place it in a pan of cold water, and set it to boil, steaming the covered pot for three hours. When done, open the pot, stir into it a bumper glass of port, a dessert-spoonful of red currant jelly, and a lump of butter rolled in flour.* Serve with a dozen balls of stuffing made as for roast hare, and fried in butter. Instead of steaming the jar, it may be placed in the oven and baked for two or three hours. An excellent hash may be made of a cold roast hare in this way : — Trim off as much of the meat as you can find in slices, and cut out what remains of the stuffing : break up all the bones and put them with the skin and scraps into a stew-pan with a large onion cut up, pepper-corns, a bit of celery if possible, and any vegetable, a little spice, any sauce that may have been left, a couple of glasses of red wine and enough water to cover the bones, &c., simmer these ingredients for an hour and a half, and then * Or you may strain the gravy, thicken it with flour and butter, add tlie wine, &c., and pour it over the meat again. — W. strain off the gravy. Thicken it with butter and flour, flavour it with a dessert-spoonful of red currant jelly, a table- spoonful of mushroom ketchup, half a glass of vinegar, and a little more red wine : heat up the slices of hare in this sauce taking care that they do not boil, and serve with the stuffing sliced and fried in butter as a garnish. I have found the process of " jugging" very effective with venison, especially with jungle-sheep. The neck and breast can be utilized in this manner.