The Landmarks club cook book

Wash the hare, cut in pieces, dredge with flour and fry in butter. Have ready one and one-half pints of good stock thickened with a little flour ; add the pieces of fried hare, an onion stuck with six cloves, a lemon (peeled and cut in half), and a good seasoning of pepper, salt and cayenne. Cover well and let stew gently for two hours. When nearly done, pour in one-half pint of port wine, and add a few forcemeat balls, fried or baked in the oven a few minutes before they are put in the gravy. Serve with red currant jelly. f. s. c. ROAST BELGIAN HARE. Clean the hare thoroughly and soak in salted water for a few hours. Parboil the liver and heart and add a slice of raw fat salt pork, and chop all together very fine ; mix with this enough seasoned bread crumbs to make a good stuffing for the hare, and after stuffing sew or skewer it up. Rub with butter and sprinkle with seasoned flour. Baste often and cook in a hot oven for one hour. Serve with currant jelly. Mrs. C. E. Thom, Santa Monica. FORCEMEAT FOR HARE. 1 wo ounces of ham or lean bacon, one- fourth pound of suet, rind of half a lemon, one teaspoonful of minced parsley, one tablespoonful minced sweet herbs, salt, cayenne and pounded mace to taste, six ounces of bread crumbs, two eggs ; shred the ham or bacon, chop the suet, lemon peel and herbs, add seasoning and blend all thoroughly together with the bread crumbs before wetting. Work in the eggs (well beaten) with the other ingredients. Make into balls. Fry in boiling lard, or put them on a tin and bake in the oven. In forcemeat for hare the liver is sometimes used. Boil for five minutes, mince very fine and add to the other ingredients. ROASTED PARTRIDGES. Pluck the partridges, draw and truss them, and fasten some thin slices of fat bacon around them, and roast for fifteen minutes in a hot oven. Five minutes before dishing take the bacon off, sprinkle a little salt over the birds, and brown them. Put the partridges on a hot dish, and serve them with a sauceboatful of brown gravy. Mrs. M. J. Connell. PIGEONS. From six pigeons take the hearts and livers, put in a cup; use enough lean fresh pork and calves’ liver to make a cup of the meat ; put through the grinder. Add a slice of bread cut in dice and browned in butter, about a teaspoon of grated onion, one-fourth cup of currants, one sour apple grated, two eggs, half teaspoon of salt, quarter teaspoon of pepper, quarter teaspoon o£ paprika, quarter teaspoon kitchen bouquet, same of minced parsley. After dressing them, tie down wings and legs, put two tablespoons of butter in a frying pan, when hot lay the pigeon in to brown, then add half cup of soup stock ; put them on back of range to simmer three-quarters of an hour. Melt half cup jelly to add to the gravy, with a little flour. Mrs. J. G. Mossjn. POULTRY AND GAME. POTTED PIGEONS. Stuff, salt, season with salt and pepper, roll in flour, brown in salt pork fat, put in stew-pan and cover with brown gravy, cook till tender. Brown two tablespoons of butter, add two tablespoons of flour, brown, pour on one pint hot water, cover the pigeons ; add half spoon Worcestershire sauce. Mrs. Ozro W. Childs. BROILED QUAILS.