1 oz. of flour.
Pepper and salt.
_Method._--Stuff the belly of the hare with the forcemeat, and sew it in.
Truss it nicely, and roast it from one and a quarter to two hours, according to its size, basting it constantly.
To make gravy, cut the beef into small pieces, and simmer in the water, with the onion sliced, for three hours. Thicken it with the flour, and add, if liked, a gla.s.s of port wine.
Pour a little gravy round the hare, and serve the remainder in a tureen.
Jugged Hare.
_Ingredients_--1 hare.
Some veal forcemeat.
2 oz. of b.u.t.ter.
1 onion, stuck with 6 cloves.
2 gla.s.ses of port wine.
1 pint of gravy or stock.
1 lemon.
_Method._--Dry the hare well and cut it in pieces.
Fry them in the b.u.t.ter.
Then remove them and fry the flour a nice brown.
Pour in the gravy or stock, and stir until it boils.
Then put the stock into an earthenware jar with the hare, onion, thin rind and juice of the lemon, and pepper and salt to taste.
Cover the jar close, and put it into a moderate oven, where it must simmer gently from three to four hours until the hare is quite tender.
Make some b.a.l.l.s of veal forcemeat, to which the chopped liver of the hare has been added, and either fry or bake them.
Add them to the jugged hare, and, last of all, pour in the wine.
Serve with red-currant jelly.
Roast Rabbit.
_Ingredients_--1 rabbit.
Some veal forcemeat.
Some nice gravy (_see_ Gravy).
_Method._--Fill the belly of the rabbit with the forcemeat, and sew it in.
Truss it nicely, and roast it from three-quarters to one hour, basting constantly.
Pour a little gravy round it, and send some to table in a tureen.
Serve with red-currant jelly.
Boiled Rabbit.
_Ingredients_--1 rabbit.
Some onion or _maitre d"hotel_ sauce.
_Method._--Boil the rabbit gently from half an hour to an hour, according to its size and age.
Serve it with onion or _maitre d"hotel_ sauce.
Stewed Rabbits.
_Ingredients_--2 rabbits.
4 large onions.
3 pints of water.
2 oz. of flour.
Pepper and salt to taste.
_Method._--Cut the rabbits into joints, and slice the onions.
Put them with the water into a large stewpan, and simmer for one hour or more until the rabbits are tender.
Then make a thickening of the flour and stir it in, letting it boil well.
Put the rabbit on a hot dish, and pour the gravy over.
Ragout of Rabbit.
_Ingredients_--1 rabbit.
1 onion stuck with 6 cloves.
2 oz. of b.u.t.ter or dripping.
1 oz. of flour.
1 pint of water or stock.
Pepper and salt to taste.
_Method._--Cut the rabbit into neat joints, and fry them in a stewpan in the b.u.t.ter or dripping.
When brown remove them and fry the flour.
Then pour in the water or stock, and stir until it boils.
Put in the pieces of rabbit with the onion, and pepper and salt to taste.