RECIPES FOR COOKING HARE AND RABBITCHAPTER XXVI
1342.—HARE, BAKED, WITH TRUFFLES. (Fr.—Lièvre aux Truffes.)
Ingredients.—1 young hare, ½ a lb. of truffles, 6 ozs. of finely-chopped pickled pork, 6 ozs. of finely-chopped veal, 1 finely-chopped shallot, 1 glass of sherry, aromatic seasoning, salt and pepper, fat for basting, ¾ of a pint of Espagnole Sauce No. 244.
Method.—Prepare the hare as directed in Notes on Trussing. Pound the pork, veal and shallot until smooth, and moisten meanwhile with a little good stock, and truffle liquor when using bottled truffles. Pass the farce through a wire sieve, season to taste, and add the sherry. Cut the truffles into dice, put 1 tablespoonful aside to be afterwards used for the sauce, and add the remainder to the farce. Press lightly into the body of the hare, sew up the opening, truss into shape, and cover the back with 2 or 3 folds of greased paper. Baste well with hot fat, bake in a moderately hot oven from 1 to 1¼ hours, basting frequently, and 20 minutes before serving remove the paper to allow the back to brown. Add the remainder of the truffle to the Espagnole sauce, and serve separately.
Time.—To bake, from 1 to 1½ hours, according to size. Average Cost, hare, 4s. 6d. to 6s. Sufficient for 5 or 6 persons. Seasonable from September to March.
Hares and Rabbits.—Indication of youth in a hare or rabbit are a narrow cleft in the lip, sharp and smooth claws, soft and thin ears. A thick haunch, ears dry and rough and blunt, and rugged claws, are all signs of advanced age. When freshly killed, the flesh has a moist and bluish appearance.
1343.—HARE, BROILED. (Fr.—Lièvre grillé.)
Ingredients.—Remains of a roast hare, salt, cayenne, butter.
Method.—Separate into neat joints, brush them over with oiled butter, and season highly with salt and pepper. Broil over a clear fire until both sides are nicely browned, brushing over with butter 2 or 3 times meanwhile. Serve with good gravy or any appropriate sauce.