European and American cuisine

Hare roasted i, PAUemande.— Skin and draw a fine young hare, wash and wipe it dry, cut off head, shoulders, and the front legs, remove the fine skin with a sharp knife, and lard it with fine strips of larding pork ; season with 1 even tablespoonf ul salt ; lay the hare in a roasting pan, pour 2 ounces melted butter over, plac€ the pan in a hot oven, roast, basting frequently, till light brown; then add by degrees 1 pint sour cream, baste freely, and roast till done. When ready to serve, lay the hare on a hot dish, add a little broth to the gravy, boil for a few minutes, then strain ; pour a few spoonfuls of the gravy over the hare and serve the remainder in a sauce bowl, or add 1 teaspoonful cornstarch, dissolved in cold water, to the gravy, stir and boil 3 minutes ; add sufficient broth or bou- illon to make a creamy sauce, cook 5 minutes, then strain, and serve. Civet of Babbit.— Skin and clean 2 good-sized rabbits ; wash and wipe them dry ; carefully remove the gall from the liver, cut each rabbit into 8 pieces ; season them with 1 tablespoonf ul salt, 1 teaspoonful pepper; rub the meat and seasoning well together; then put the rabbits with the livers and hearts in a covered dish, add Ys pint red wine, 2 onions cut into slices, 2 bay leaves, 6 cloves, 12 whole peppers, cover the dish, and let it stand for several hours ; then take out the meat. Place a saucepan with 2 ounces fine*cut larding pork over the fire, fry for a few minutes ; add 2 ounces butter and the sliced onions chopped fine, cook 3 minutes ; then add the rabbits, cover and cook 20 minutes, turning the pieces over several times with a fork. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonf ul flour, stir and cook 2 minutes ; add the wine and spice the rabbits laid in and Ys pii^t of broth, cook 5 min- utes; then strain this sauce, add it to the rabbits; add 1 table* spoonful lemon juice and, if necessary, more salt; oook ten min- 462 GAME. utes longer, or until done ; serve on a hot dish in a border of bread crotltons, or serve with potato croquettes. Babbit^ Boasted. — Remove the entire skin from 2 rabbits, cut ofF the fine skin and head ; lard the surface with small strips of larding pork ; season with 1 even tablespoonf ul salt, lay the rabbits in a roasting pan, pour over 2 ounces melted butter, roast until light brown, then add Yg cupful boiling water, continue to roast, basting frequently till done. Lay the rabbits on a hot dish, remove some of the fat from the gravy ; mix 1 teaspoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 3 minutes ; add sufiScient broth to make a creamy sauce, cook 5 minutes ; then strain ; pour 2 tablespoonf uls gravy over the rabbits, and serve the rest in a sauce bowL Serve with red cabbage i I'allemande and potatoes i la tortonia or plain boiled potatoes. Another way is to roast the rabbits till light brown, then add gradually 1 pint sour cream and finish the same as above. If larding is too much trou- ble, season the rabbits, lay them in a roasting pan, with a few thin sliced of larding pork on top, pour over a little melted butter, roast and finish the same as above.