Myra's cookery book

These are cut from the neck and are dressed like mutton cutlets. 76 MYRA'S COOKERY BOOK. 7.-T0 TRUSS A HARE. 1. Cut off the fore legs at the first joint. 2. Raise the skin of the back and draw it over the hind legs, 3. Leave the tail whole. 4. Draw the skin over the back and slip out the fore legs. 5. Cut the skin off the neck and head. 6. Skin the ears and leave them on. 7. Clean the vent. 8. Cut the sinews under the legs and bring them forward, g. Run a skewer through one hind leg, the body, and the other hind leg- 10. Do the same with the fore legs. 11. Lay the head rather back, and put a skewer in the mouth and through the back of the head and between the shoulders. 12. Rinse the inside, wipe it dry, and rub it with pepper and salt. 13. The hare is then ready for dressing. 8.-HARE, roasted. Order. Ingredients. Quantities. Method. 1.. . Fine hare 2. . , , ... 3... Veal stuffing 4 5 6 7 8... 9... 10.. . 11.. . 12.. . 13- Milk Butter Flour Butter 14... Good gravy ... i pint 3 oz. Prepare as in preceding receipt. Wipe quite dry. Fill the body and sew it up. Draw the fore and hind legs close to the body, and pass a long skewer through each. Tie a string round the body from one skewer to the other, and secure it above the back. Fix the head between the shoulders with another skew'er, and be care- ful to leave the ears on. Place it at some distance from the fire at first. Put into the pan and baste with it at first. Baste with it afterw'ards continually. After it has been roasting 1} hour, dredge over the hare. Baste well to make a froth. Roast from ij to 2 hours. When done take it up and remove the skewers. Pour round the hare on a hot dish and serve with red currant jelly. GAME. 177 9.— HARE, jugged. Ortler. ; Iiiji edients. 1 Quantilies. Method. I.. I TT Hare Skin and cut in pieces, but do not wasl: it. . Flour ... Dredge over. 3-- Butter 3 oz. ... Melt in a stewpan. 4... ... ... ... ... Put in the hare and fry a nice brown. 5-” Pepper, salt, and cayenne Add for seasoning. 6... Stock pint ... Put in a jar. 7- Onion pricked with cloves, herbs, and spice If liked ... Add. 8... Lemon I Peel, cut in half, and add. g... ... ... Put in the hare. 10... ... ... Cover the jar closely to keep in the steam. II... Put the jar in a stewpan of boiling water, and let it boil from 3 to 4 hours according to the age of the hare. 12... Catchup When done, put the contents of the jar into a stewpan and shake it over the fire for a few minutes. j 13... 1 table Port wine ... spoonful j- Add. 14... 2 wine glasses 15... Butter I oz. ... Roll in flour and add, 16... Forcemeat balls Fry and add. 17... Red currant jelly lO.-HA' Serve separately. ilE, cn civet. Order. Ingredients. Quantities. Method. I... Hare ... ,,, Skin, dress, and cut up in small 2 . . . ’’ i Butter 2 OZ. joints. Melt in a stewpan. N MYRA’S COOKERY BOOK. 1/3 HARE, cn civet — [continued). Order. Ingredients. Quantities. Method. 3-" Fat bacon ... Jib. ... Cut in slices and brown in the butler, then take them out again. 4... Flour ... Dredge over the butter that remains, stirring all the time. 5... • * . . ... Put in the pieces of hare. 6... . . • ... • • • ... Turn them in the butter and let them