Handbook of practical cookery

with the pepper and salt, and dip into it each piece of the fowl, and throw them into hot clarified fat, letting them fry for ten minutes. While the fowl is frying remove the chives from the boiling water, and dry them in a towel. Melt now in a frying-pan the butter, and fry in it the chives, taking care that they do not burn ; then removing the joints of chicken from the fat, drain them for a moment upon a sheet of kitchen-paper, when they must be placed upon a hot platter, and the chives distributed over them. MEATS. -SIXTH DIVISION. GAME. Jugged Hare.— One hare, one large onion, six cloves, two wine-glassfuls of port wine, two table-spoonfuls of mushroom catchup, the rind of one lemon, one dessert-spoonful of salt, one half tea-spoonful of pepper, three ounces of butter, one ounce of flour, ten forcemeat balls. Cut in small, neat pieces the hare, dredge over each piece a little flour. Melt in a frying-pan two ounces of the butter ; when the smoke rises from it, place in the pieces of hare, and brown them to a nice brown. As each piece is browned put it in a large brown jar ; when all are put in add the lemon-rind, pepper, salt, and stock. Stick into the onion the cloves, add it also, put on the cover of the jar, and tie over it a strong piece of brown paper. Place the jar in a pan of boiling water, and allow the water to boil for four hours. At the end of this time place the remainder of the butter on a plate, add to it the flour, and with the point of a knife mix both well together. Ten minutes before serving the hare, add the forcemeat balls, the port wine, catchup, also the butter and flour.* Haunch of Venison. — Six pounds of venison, five ounces of butter, one half pint of claret, one half pint of cold water, one and one-half ounce of flour, six drops of caramel, one tea-spoonful of salt, one half tea-spoonful of pepper. * Directions for Forcemeat Balls, see page 65. BOUDINS. 81 Cover the venison with a double sheet of greased kitchenpaper, and secure it against slipping with a wrapping of twine. Place the meat in a roasting-pan, distribute over it upon the paper two ounces of the butter in small pieces, and putting the pan into a hot oven, roast the venison for one hour, basting from time to time as the butter melts. At the end of this time cut the twine, and, removing the paper, nib over the meat the remainder of the butter. Pour into the roasting-pan half of the claret, and allowing the venison to remain in the oven three quarters of an hour longer, baste it constantly with the wine and butter gravy. Transfer the venison to a hot platter, and skim the top off the gravy in the pan. Stir into the gravy when skimmed the flour, and scrape down into it with a cooking-spoon all the brown juices that may have adhered to the pan. Add to this the remaining water and claret, season with the pepper and salt, and pouring the gravy then from the roasting-pan into a small sauce-pan, place this over the fire, and bring its contents quickly to the boiling-point, when, dropping in the caramel, all should be stirred quickly together, and the gravy should then be poured very hot around the venison. Roast haunch of venison is usually served with an accompaniment of red currant jelly.