Cassell's dictionary of cookery

dish with good crust, put in the pieces of hare, and pour over tbem half a piat of good brown gravy and, if liked, a glass of port. Cover the dish with pastry, and bake in a moderate oven. Time, two hours to bake. Probable cost of hare, 3s. 6d. to 63. Sufficient for six or seven persons. Hare Pie, Raised.— Make a crust with a pound and a half of flour, three-quarters of a pound of butter or lard, a pinch of salt, and half a pint of water. Put it aside for a little while. Cut a hare which has hung for a week or a fortnight into neat joints, and bone it, if practicable. When emptying it, be careful to preserve the blood. Mince half a pound of lean veal and half a pound of fat bacon very finely. Pound them in a mortar ; add the blood in small quantities whilst pounding. Roll the paste to the thickness of half an inch in the proper shape. Butter the mould, press the pastry into it, fill it with alternate layers of forcemeat and hare, fill the cavities , with foi-cemeat and jellied gravy, lay two or three slices of bacon on the top, put on the pastry cover, brush it over with beaten egg, ornament the sides and top, and make a hole in the centre. Bake for three hours. In order to ascertain whether the pie is sufficiently cooked, pierce it with a skewer. If it goes through the meat easily the pie may be taken out. Of course this can only be done when the meat is boned. No gi'avy should be put into the pie until after it is baked. This pie is to be eaten cold. Probable cost of hare, from 3s. 6d. to 68. Sufficient for six or eight persons. Hare, Potted. — Skin a hare and cut it into joints. Divide two pounds of bacon into square pieces of about two inches, and fry them in three ounces of butter. Put into the pan with them the pieces of hare, a small sprig of parsley, thyme, and sweet marjoram, two bayleaves, a shallot, twenty cloves, two blades of mace, a pinch of cayenne, a dozen peppercorns, and a little salt, if required. Fry them for a few minutes, then moisten with half a pint of good gravy. Cover the pan closely, and simmer gently for an hour and a half. Drain the pieces of hare from the liquid, pick the meat from the bones, remove the skin and sinew, mince it finely, and pound it in a mortar. Mix with it the fat and bacon, also pounded, and taste if the paste is sufficiently seasoned. Add the liquid, first boiling it down till it is reduced to three-quarters of a pint, and then passing it through a hair sieve. Put the mixture into jars, cover these with a coarse paste of flour and water, and bake in a moderate oven for an hour. Take them out, and, when cool, cover the jars with melted lard or butter and after- Vards with bladder. If prepared in this way and kept in a cool place, the hare will keep good for several weeks. Probable cost, 6s. 6d., supposing the hare to coat 3s. 6d. Sufficient for ten or twelve persons. Hare, Potted (from cold meat).— Take the remains of cold roast hare. Pick the meat from the bones, put it, freed from skin and sinew, into a mortar, and pound till