Our viands

To Stew a Hare. — Beat it well with a rolling-pin in its S 274 OUR VIANDS own blood, cut it into little bits and fry them. Then put the hare into the stew-pan with a quart of strong gravy, pepper and salt, and let it stew till tender. Thicken it with butter and flour. Serve it up in its gravy, with sippets and lemon sliced for garnish. To Jug a Hare. — Having skinned your hare, turn the blood into a jug; then cut the hare in pieces, but do not wash it ; cut f Ib. of fat bacon into thin slices ; pour upon the blood about i pint of strong old pale beer ; put into the jug i middling-sized onion, stuck with 3 or 4 cloves and i bunch of sweet herbs, and having seasoned the hare with pepper, salt, nutmeg, and lemon peel grated, put in the meat, a layer of hare and a layer of bacon ; then stop the jug close, so that the steam be kept in entirely ; put the jug into a kettle of water over the fire, and let it stew three hours, then strain off the liquor, and having thickened it with burnt butter, serve it up hot, garnished with lemon juice. To Stew Ducks. — Draw and clean your ducks well, and put them into a stew-pan with strong beef gravy, a glass of red wine, a little whole pepper, an onion, an anchovy, and some lemon peel ; when well stewed, thicken the gravy with butter and flour, and serve all up together, garnished with shallots. To Spitchcock Eels. — You must split a large eel down the back, and joint the bones, cut it in two or three pieces, melt a little butter, put in a little vinegar and salt ; let your eel lay in it two or three minutes, then take the pieces out, roll them in bread crumbs, and broil them of a fine brown. Let your sauce be plain butter, with the juice of a lemon, or good gravy with an anchovy in it. To Broil Eggs. — First put your salamander into the fire, RECIPES, OLD AND NEW 275 then cut a slice round a quartern loaf, toast it brown and butter it, lay it on a dish, and set it before the fire j poach 7 eggs just enough to set the whites, take them out care- fully and lay them on your toast, brown them with the salamander, grate some nutmeg over them, and squeeze Seville orange over all. Garnish with orange cut in slices. To Hash Mutton. — Take mutton half roasted, and cut it in pieces as big as half a crown ; then put into a sauce-pan \ pint of red wine, as much strong broth or gravy, i anchovy, i shallot, a little whole pepper, some nutmeg grated, and salt to taste ; let these stew a little, then put in the meat and a few capers and samphire shred ; when it is hot through, thicken it up with a piece of butter rolled in flour ; have toasted sippets ready to lay on the dish, and pour the meat on them. Garnish with lemon. To Mince Veal. — Take underdone veal and shred as fine as possible, then take some beef gravy, dissolve in it the quantity of a hazel nut of cavear to J Ib. of meat ; put into the gravy the minced veal, and let it boil not above a minute, pour it into a soup plate or dish upon sippets of toasted bread, and garnish with pickled cucumbers, or with slices of broiled bacon.