KITtfHEN AND COOKERY 404 GAME RECIPES JUGGED HARE (In season September to March) Required : One hare. One pound of lean beef. One carrot and turnip. One onion. A bunch of parsley, thyme, and marjoram. One bay-leaf. Half a lemon. Eight cloves and peppercorns. _ Two ounces of butter or beef drippmg. Two ounces of flour. Stock or water to cover. Salt and pepper. (// liked) A glass of port wine. Wash and prepare the vegetables, and cut each in quarters, except the onion ; leave that whole, and stick the cloves into it. Skin and paunch the hare, keeping the blood to add to the stew. Cut the hare into neat joints, and the beef into large cubes. Put the hare and beef in layers, with the vege- tables, in a stewing jar or casserole. Tie the peppercorns, herbs, spice, and thinly-pared lemon-rind in a piece of muslin, add them, and pour in the blood, with enough stock or water to cover all well. Cover the j ar tightly — it is a good plan to put a piece of brown paper over the jar under the lid — and let the contents stew gently until the hare is tender. About twenty minutes before the hare is done take out the vegetables and herbs. Melt the butter in a saucepan, stir in the flour smoothly ; add some of the stock from the hare, stirring , all the time. Put this thickening into the stew, and stir until it re-boils. Add seasoning to taste, and the wine. Serve it in the casserole, or in a soup tureen. Hand with it some red-currant, or black- currant, or rowan jelly. ROAST HARE (In season September to March) Required : One hare. Three-quarters of a pint of stock. Two ounces of butter or dripping. One and a half ounce of flour. Half a teaspoonful of chopped shallot or onion. Half a teaspoonful of finely-chopped parsley, a pinch of thyme. Milk for basting. Salt and pepper. A slice of fat bacon. For the Forcemeat : Half a pound of lean veal. Quarter of a pound of beef suet. Two ounces of fat bacon. Two tablespoonfuls of fresh breadcrumbs. Two teaspoonfuls of chopped parsley. Half a teaspoonful of chopped onion. Two eggs. Salt and pepper. A pinch of nutmeg. To make the forcemeat : Pass the veal twice through a mincing machine, then pound it in a mortar with the suet and bacon ; pass it through a wire sieve, and add the rest of the ingredients and seasoning to taste. If possible, choose a young hare for roasting. Skin and draw it, and wipe the inside with a damp cloth. Press some force- meat lightly inside the hare, then, with a trussing needle and fine string, sew up the body. Then truss it in position. To do this, press the hindlegs towards the head and bring the forelegs backwards to the hind ones. One skewer can then be passed through the two legs on one side, through the body, and the other two legs on the other side. Press the head back, pass a skewer through the top of the shoulder, the back of the neck, and out through the top of the opposite shoulder. Brush the hare all over with melted butter or dripping, cover the back with slices of fat bacon, tying it in place with string. Roast the hare either before a clear fire or in a moderate oven, from one and a half to two hours, basting it frequently with milk. Meanwhile, wash the liver and carefully remove the gall-bladder. Put the liver in a pan with some cold water, bring it to the boil, then let it cook for five minutes ; next drain it from water and chop it finely. Melt the butter in a stewpan, add the liver, onion, parsley, and thyme, and fry them for ten minutes. Pound the liver until smooth ; stir the flour into the butter, and cook it until it is a good brown, then add the stock or some of the milk with which the hare was basted. Stir until it boils, then add the liver and seasoning to taste, and let it simmer gently for ten minutes. If liked, add a glass of port wine to this sauce. When the hare is about three-parts cooked, take off the bacon, dredge the back with a little flour, and baste it often just before the cooking is finished. Take out the skewers and string, put the hare on a hot dish, garnish it with forcemeat balls, and serve with liver sauce and red-currant jelly. The forcemeat balls : Shape whatever forcemeat is left over, after stuffing the hare, into small balls, brush each over with beaten egg, then cover with breadcrumbs. Fry them a golden brown in hot fat, and drair them well on paper. BROILED PARTRIDGE (In season September — February) Required : A brace of partridges. Buttered toast. Salad oil. Salt, pepper, butter. Split the birds open through the breast^J bone, but not through the backbone, soj that they open like a book. Rub over lightly] with oil, and dust with pepper. Grease the^ gridiron, lay the birds on it with a skewer* through them to keep them flat. Broil over a clear, sharp fire for about eight minutes on either side. Next draw out the skewer, rub each bird over with butter, and lay them on slices of hot buttered toast. Serve the birds as hot as possible. A popular accompaniment to this dish is maitre d'hotel butter. To prepare this, put a level tablespoonful of butter on a plate, mix with it a small teaspoonful of finely chopped parsley, a few drops of lemon- juice, and a light dust of cayenne.
