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HOUSEHOLD MANAGEMENT

1344.—HARE IN CASSEROLE. (Fr.Lièvre en Casserole.)

Ingredients.—1 hare, 1½ pints of good stock, or equal parts of stock and good stout, 3 ozs. of butter, 1 oz. of flour, 1 onion chopped, 3 cloves. 10 peppercorns and a bouquet-garni (parsley, thyme, bay-leaf), all tied together in muslin, salt and pepper, veal forcemeat (see Forcemeats, No. 413), red-currant jelly.

Method.—Prepare the hare as directed and cut it into pieces convenient for serving. Heat 2 ozs. of butter, fry the hare until nicely browned, and pack closely in a casserole. Fry the onion brown, add it and the cloves, etc., to the hare, cover with stock, put on the lid, and cook gently for about 2½ hours, or until the hare is tender. Knead the remaining oz. of butter and the flour smoothly together, divide into small pieces, and add them to the contents of the casserole, about ½ an hour before serving. Shape the forcemeat into small balls, fry in hot butter or fat, drain well, and add them 5 minutes before serving. Remove the herbs tied in muslin, season to taste, and serve in the casserole, with red currant jelly handed separately.

Time.—From 2½ to 3 hours. Average Cost, 5s. 6d. to 6s. 6d. Sufficient for 6 or 7 persons. Seasonable from September to March.

The Hare (Fr. lièvre).—This little animal is found generally distributed over Europe, and, indeed in most parts of the northern world. Its extreme timidity is its protection, for it is attentive to every sound, and its ears, both long and tubular, enable it to hear with great acuteness. By the construction of its large prominent eyes it possesses a wide range of vision. The hare lives upon vegetable food, but its flesh is considered dry, although it is esteemed in many respects to be superior to that of the rabbit, being more savoury, and of a much higher flavour. The hare usually feeds in the evening but during the day it adheres closly to its "form."

1345.—HARE, CIVET OF. (Fr.Civet de Lièvre.)

Ingredients.—1 young hare, ¼ of a lb. of fat bacon, 1 pint of good stock, 1 glass of port or claret, 2 ozs. of butter, 2 ozs. of flour, 2 dozen button onions, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, croûtons of fried bread

Method.—Divide the hare into small joints, cut the bacon into dice, fry it lightly in 1½ ozs. of hot butter in a stewpan, then take it out and put in the pieces of hare. Sprinkle in the flour, and let it brown with the hare, which should be turned occasionally so that every part of it may acquire a good colour. Replace the bacon in the stewpan, add the stock and the bouquet-garni, season to taste, stir until boiling, then cover closely and simmer gently for about 1¼ hours. Meanwhile skin the onions, fry them until well browned in the remainder of the butter, and about 20 minutes before serving add them with the wine to the contents of the stewpan. Pile the pieces of hare on a hot dish, interspersed with dice of bacon and onions. Season the sauce to taste, and strain it over, and garnish the base of the dish with the fried croûtons.