The encyclopaedia of practical cookery

Chop off the feet at the first joints, lift the skin from the back, and draw it first over the hind-legs and then over the fore-legs ; let the tail remain on with the hair ; cut the skin from the head and ears, leaving the latter on, cut through the sinews of the legs, and bring the hind-legs forward, passing a skewer through both of them as well as the body, and bring the fore-legs back, passing a skewer through them also. Fix the head upright by means of a skewer thrust through the mouth to the back of the head and then into the back between the shoulders. Wipe the inside perfectly dry, stuff it, and sew it up. Pass a string round the ends of the skewers which fix the legs, drawing it over the back of the Hare so as to keep the legs well up close to the body. A very favourite mode of preparing Hares for cooking is to remove the bones, and make up the body in such a manner that it can be carved without difficulty. The mode of procedure for this boning is given as follows : The Hare should be fresh. Skin and clean it as directed, and then with a sharp knife commence cutting down along the crest of the backbone, and dissect the flesh off the ribs. Do not disconnect the flesh, but leave it hanging. Separate the backbone from the head at the first joint of the neckbone, leaving the head on, then pass the knife very carefully under the flesh down the middle of the back until the whole of the bone is clear. The legs may either be cut off or dissected out. The hollow from where the spine and ribs have been taken should next be stuffed with forcemeat or wellseasoned bread stuffing, the belly sewn up, and the Hare fastened with string and skewers so as to bring it as nearly into its original shape as possible. In some of the receipts given hereunder the fillets, as they are called, are alone used These are merely the thick strips of flesh lying along the backbone, sometimes including the thick parts of the legs. The instructions given for boning will be sufficient guide to their careful removal — the great object being to remove the flesh evenly and not jagged or broken by awkward manipulation of the knife. Baked Hare. — Take two fine Hares, cut them into halves, separating the fore- from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them in a deep earthenware dish, pour in 1 wineglassful of white wine, and add one medium-sized sliced lemon, one peeled and sliced onion, and one sprig of thyme, seasoning with salt, pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours. Take out the pieces, stuff the boned saddles with rich stuffing, give them a round shape, and tie so as to hold them firm. Place a piece of fat pork over each saddle, lay them in a roasting-pan with one carrot and one onion cut into slices and placed at the bottom of the pan, and pour over 1 pint of broth. Place the pan in a hot oven, and bake for forty-five minutes, taking care to baste frequently with the gravy that comes from them. Remove from the oven, untie, dress on a hot dish, strain the gravy over the saddles, decorate the dish with heart-shaped croutons, and serve. The fore-quarters can be utilised for civet or other dishes.