Cookery for every household

(This last may be omitted if it is objected to.) Cook a short time longer, but be careful the sauce does not boil after the blood is added, or it will curdle. Season to taste, and the hare is ready for serving. It may either be arranged neatly on a hot dish with the sauce poured over and gar- nished with forcemeat balls, or served in the pot in which it is cooked, if this is sufficiently ornamental, with a serviette folded round it and the forcemeat balls added. Red-currant jelly may be served separately. Forcemeat Balls. — Make some forcemeat for hare according to Recipe 1269 (half the quantity will be sufficient), and form it into small balls, using a little flour. Fry these in boiling fat until brown, or bake them on a tin in the oven with a small quantity of dripping. Or, if preferred, the balls may be egged and bread-crumbed and then fried. Note. — 1 lb. lean beef cut in inch square pieces may be used along with the hare if a larger dish is wanted. Time to cook, 3 to 4 hours. 1211. Jugged Hare, 2 (Civet de LISvre Chasseur) \ a hare. 4 to 6 oz. fat bacon. 1 to 1J doz. small white onions. 2 table-sps. flour. 2 oz. good dripping or butter. Seasoning. 1 or 2 glasses Burgundy. A few fresh mushrooms. Paunch the hare, reserving the blood, which is a very necessary ingredient of a “ civet.” Unless a very large dish is required, use only the inferior parts of the hare, and cut them in small pieces by chopping through the bones. Peel the onions and cut the bacon into small thick strips. (If the bacon is very salt, the pieces should be blanched before use.) Melt the butter or dripping in a stewpan, put in the onions and bacon and saut6 them over the fire until lightly browned. Then lift them out, put in the pieces of hare, and brown them in the same fat. When coloured on all sides, sprinkle with the flour and brown that also. Now add the wine and enough water to cover, season with pepper, and salt if necessary : a little tomato may also be added if liked ; put the lid on the pan and simmer slowly until the hare is almost tender. When ready, lift out the pieces of hare, onions, and bacon into a basin and strain the sauce over them. Return all to the saucepan, add a few mushrooms cut in small pieces, and continue the simmering until both the hare and the mushrooms are sufficiently cooked. Then add the blood. Mix it first with a little of the sauce, strain it in beside the hare, mix well, and just give it one boil up. If overboiled it will curdle. Time to cook, from 3 to 4 hours. 1212. Hashed Hare Remains of cooked hare. 1 pt. stock or water. A small piece of ham. 1 onion. A small bunch of herbs. Pepper and salt. | oz. butter. J oz. flour. Sippets of toast. Remove the bones from the hare and cut the flesh into neat slices, put these on a plate, season them with pepper and salt, and set them aside. Break up the bones and put them into a saucepan along with any trimmings, the water or stock, ham, and seasoning, Allow all this to simmer slowly for 1 hour, then strain. Now melt the butter in a saucepan, add the flour, mix until smooth, and then pour in the stock. Stir until boiling, and skim if necessary. Then put in the pieces of flesh and let them simmer slowly in the sauce about