The housewife's referee

Hare a la Pantaisie; Lievre a la Fantaisie. — Take the fillets from a fair-sized hare. Cook them in butter for a few minutes over a quick fire; take them off, strain ofi* the butter, and let them get cool ; lard them and sprinkle them with pepper and salt. Koll each fillet round a middling-sized onion, joining the ends with a very small skewer. Place these fillets with large slices of bacon beneath and above them in a stewpan. Cut two carrots in slices and a bouquet garni. Moisten with a cup of clear broth, and let it cook for three hours. When done take out the fillets, and arrange them en couronne on a dish. Strain the sauce and skim it, and pour it over the fillets just before serving. Hare en Champagne; Lievre en Champagne. — Cut a hare into fillets, and stew it with a hash of chickens' livers, truffles, shallots, moistened with a coulis and champagne. Hare, Fillets of, aux Cerises ; Filets de Lievre aux Cerises. — Lightly stew some fillets of hare, then place in a stewpan with sufficient brown sauce and a good handful of glace cherries, and let them stew gently till done. Dish on a thick crouton of bread fried, with little heaps of the cherries in between en couronne with the sauce over and round them. Hash au Diable. — Cut some slices of cold beef, removing gristle and fat ; stew them gently for half an hour in the following sauce : — Mix together one ounce of flour, one ounce of butter, half a pint of stock or broth, a few pepper- ENTREES corns, salt to taste, one dessertspoonful of made mustard, one of red currant jelly, one of chili vinegar, one of claret, and one of Tuscany sauce. Mix all together, boil till thick ; then add the meat and stew, and serve within a potato wall. Indian Chicken Cutlets. — Parboil a nice plump chicken, take off all the flesh, remove the skin and sinews, beat it well up with a chopper, mix with it a teacup of finely grated breadcrumbs, a small onion chopped up very fine, the grated peel of half a lemon, a little parsley, tarragon, and chervil (also chopped). Nepaul pepper to taste, or a little chopped green chilli, a saltspoon of salt ; bind the mixture with a well-beaten egg, shape into nice-sized cutlets, egg and breadcrumb them, and fry in boiling butter a delicate golden brown. Serve with crisped parsley and fried sippets of bread. An ordinary tasty brown or tomato sauce goes well with them, if liked. These cutlets can also be made quite plain, with only pepper and salt ; and they can also be poached instead of fried, and served with a delicate white sauce. This dish is very much appreciated by Anglo-Indians. Some people like it made with rabbit instead of chicken. Indian Venison Chops. — Cut a nice loin of venison into chops, trim neatly, and rub them well over with the juice of green ginger. Make a savoury batter thus : — Well beat an egg, mix with it a tablespoonful of flour that has been made about the consistence of cream, with a little milk; add to it a dessertspoonful of very finely chopped onion, two heads of garlic chopped, two chillies chopped, and about a saltspoonful of mixed ground spice ; salt to taste. Dip the chops in this, and fry in butter a golden brown. Serve on a dish, paper neatly, and decorate with fried green parsley. The decoration is purely English, for it is not served thus in India.