Cassell's dictionary of cookery

Harbour Balls. — Put one pint of milk and one ounce of butter into a saucepan, and when the butter is melted, pour the milk over two pounds of flour. Make up into a stiff dough, and add a pinch of salt, a tea-spoonful of moist sugar, and a table-spoonful of yeast mixed with i a well-beaten egg. Cover the bowl with a cloth, I and let it remain on the hearth for half an hour, I then make it into small round balls, place them at a little distance from each other on buttered tins, and bake in a quick oven. Time, about twenty minutes to bake. Probable cost, 6d. Sufficient for three dozen balls. Hard, or Suffolk Dumplings.— Put a salt-spoonful of salt into a pound of flour, and mix it with as much water as will make it into a stiff paste. Divide the paste into half a dozen balls, dip these in flour, throw them into a pan of fast-boiling water, and let them boil for threequarters of an hour. Put a little butter in the middle of each ball, or send gravy to table with them. Probable cost, 2d. Sufficient for half a dozen persons. Hare, Baron of (a German recipe). — In Germany a hare is frequently made up into two dishes, and may be served at different times, which, when the family is small, is often a convenience. The baron, which consists of the back and thighs, is the superior dish, and it is this to which the present recipe refers. Directions for cooking the inferior parts will be given in a succeeding paragraph {sec Hare Peppei) . Divide the hare into two parts, cutting close to the shoulder-blades. Leave the kidneys in the loins, and remove the thin skin from the back. Rub the hare over with moist sugar, and leave it for three or four hours, then put it into a deep dish with a finely-minced onion, a bayleaf, a dozen juniper berries, and a quarter of a pint of vinegar. Let it remain in this marinade for two days, turning and basting it frequently. Drain it and lard it in neat rows with thin strips of bacon. Put it down before a clear fire until it is nicely browned, then put it into a stewpan with the marinade, a tea-spoonful of salt, half a tea-spoonful of pepper, and the contents of the dripping-pan taken from under it. Cover the saucepan closely, and let the meat steam until tender, basting frequently during HAR ( 300 ) HA]^ the process. Put the hare into a hot dish, squeeze the juice of a lemon over it, and send the sauce in which it was stewed to table in a tureen, after having strained and thickened it, and added a large table-spoonful of red currant jelly and a wine-glassful of claret. Time,three-quarters of an hour to roast, three-quarters of an hour to steam Sufficient for four or five persons. Probable cost of hare, 3s. 6d. to 6s. Hare, Batter for Basting.— Beat the yolks of two eggs, and the white of one. Mix smoothly with them two table-spoonfuls of flour, and add a pinch of salt, a table-spoonful of oil, and a pint of milk. When the hare is about three-parts roasted, baste it with the batter, until the latter stiffens, and forms a covering over the hare. Care must be taken not to let this burn. Time, a few minutes to prepare. Probable cost, 5d. Sufficient for one hare. Hare, Beef Rolled as {see Beef Rolled as Hare). Hare, Beef Stewed as {see Beef Stewed as Hare).