Cassell's dictionary of cookery

pint and a half of milt, and, when this is dried up, finish with a little butter. It is a better plan, however, to use good beef dripi)ing until the last few minutes. When the hare is nearly done enough, flour it, and baste it with butter till it is nicely browned. The time required for roasting will depend upon its age and size. A moderate-sized hare will take from an hour and a quarter to an hour and three-quarters ; a large one two hours. Take the hare up, remove the string and skewers, and send a little good brown gi'avy to table with it, and the rest in a tureen. Red currant jelly should always accompany roast hare. Probable cest, 3s. 6d. to Gs. Sufficient for six or eight persons. Hare, Roast (another way).— Truss and stuff the hare as in the last recipe. Put it down before a clear fire for a few minutes, to set the flesh, then cover it all over with slices of fat pork or bacon. Roast it the usual time, and send good brown gravy and red currant jelly to table with it. Time, one and a quarter to two hours. Probable cost, 33. 6d. to 6s. Sufficient for six or eight persons. Hare, Roast (German way). — Put a quarter of a pint of vinegar and a quarter of a pint of water into a saucepan, with a sliced onion, two bay-leaves, half a dozen peppercorns, a tea-spoonful of parsley and thyme, and three cloves. Boil the marinade, and when cold pour it over a young hare, trussed for roasting, but not stuffed. Let it remain for twenty-four hours, and baste it frequently. Lard it, and put it down before a clear fire, or bake it in a moderate oven. Baste it with the liquid and a little butter or dripping. A little while before it is done baste it with new milk. Squeeze the juice of a lemon over it before serving, and garnish the dish with sliced lemon. Time, an hour and a quarter to roast. Probable cost, 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Roast, Cold. — Good hare soup may be made of the remains of cold roast hare. Chop it small, and put it with the stuffing and three quarts of water into a saucepan. Let it simmer gently for two houi-s. If no stuffing remains, the usual herbs and seasoning must be added. A table-spoonful of mushroom ketchup and a glass of red wine may be added, if liked. Sufficient for four or five persons. Hare, Roast, Liver Sauce for [sec Liver Sauce for). Hare, Roast, Mock.— Take the inside lean from a sirloin of beef, or a thick rump steak weighing about three pounds, spread on it some good hare forcemeat, roll and tie it securely with tape, and fasten it on a spit. Roast it before a clear fire, baste liberally, and send good brown gravy' and red currant jelly to table with it. Time, about an hour to roast. Probable cost, 4s. Sufficient for five or six persons. Hare, Roast, To Carve.— Insert the point of the knife under the shoulder, and cut from that down to the rump, along the sides of the backbone. The slices should be moderately thick. Another way of carving hare is to remove the shoulders and legs, and cut the back crosswise into four or fire pieces.