Cookery for every household

Notes. — Sometimes the hare is marinaded before being stuffed, in order to moisten and flavour the flesh. Make the marinade according to Recipe 1199, and let the hare soak in it for several hours, turning it every now and then. The back of the hare may be larded before being roasted, or the inside may be lined with thin slices of fat bacon before putting in the stuffing. If port wine is objected to in the sauce, the juice of an orange may be added. Sour cream is sometimes used for basting a hare, it gives it a very mellow flavour. Time to roast, to 2 hours. Probable cost, 4s. 1208. Leveret, Roasted A leveret is a hare in its first year. It is cooked in the same way as a roast hare, only it is not necessary to stuff it. It will require from 40 to 60 minutes to cook, and should be served with a good brown gravy and red-currant jelly. 1209. Saddle of Hare, Roasted (Rable de Lidvre, Rot!) When a hare is very large it is sometimes a good plan to remove the head, shoulders, and legs, to use these parts for soup or for jugging, and to make a roast of the saddle, or “ rable,” that is left. Prepare and stuff this in the same way’as for roasting, securing the stuffing well at the two ends. The flesh of the back may either be larded or have slices of fat bacon tied over it. Roast as above, being very particular about the basting. Serve with liver sauce, onion sauce, or simply the brown gravy and the usual accompaniments of roast hare. Forcemeat balls may be used as a garnish. This makes a neat little roast, and is much more attractive-looking than a whole hare. Note. — This saddle of hare is also very good braised instead of roasted. Time to roast, 40 to 50 minutes. 1210. Jugged Hare, 1 (Civet de Lievre) 1 hare (medium sized). 2 onions. 6 cloves. | lb. fat bacon. A bunch of herbs. J lemon. 1 inch stick cinnamon. Stock or water. 2 oz. flour. 2 glasses port wine. 1 table-sp. red-currant jelly. Salt. Pepper. Forcemeat balls (see below). Skin and paunch the hare as directed on p. 291, and reserve the blood. Cut it in small neat joints, not larger than the size of an egg, and wipe the pieces with a cloth ; or, if preferred, they may be washed and well dried. Then coat them with some of the flour. Cut the bacon in dice, put it into a saucepan, and fry it a few minutes. Now put in the hare, the onions with the cloves stuck into them, the herbs, cinnamon, and lemon rind tied in muslin. Put the lid on the saucepan and cook slowly for 20 minutes, shaking the pan occasionally. Mix the remainder of the flour with a little stock, and add it to the saucepan with enough stock or water to cover the hare. Add also the juice of the \ lemon and 1 glass of port wine. Stir over the fire until the liquid reaches boiling point, and then turn the contents of the saucepan into a strong jar. Cover the jar closely and cook in a moderate oven until the hare is tender. It is safer to place the jar in a shallow tin, and to keep a little boiling water round it ; or it may be steamed in a saucepan over the fire. The time will depend very much upon the age of the hare used. A few minutes before serving, remove the herbs, lemon rind and cinnamon, and add the other glass of port wine, the red-currant jelly, and strained blood.