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Classic
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page 95
carcase-bones over all. Tie the jar down with a bladder, and leather or strong
paper; and put it into a sauce-pan of water up to the neck, but no higher. Keep
the water boiling five hours. When it is to be served, boil the gravy up with a
piece of butter and flour; and if the meat gets cold, warm it in this, but not
to boil.
Broiled and hashed Hare.
The flavour of broiled hare is particularly fine: the legs or wings must be
seasoned first; rub with cold butter, and serve very hot.
The other parts, warmed with gravy and a little stuffing, may be served
separately.
To pot Hare,
For which an old one does well, as likewise for soup and pie.
After seasoning it, bake it with butter. When cold, take the meat from the
bones, and beat it in a mortar. If not high enough, add salt, mace, pepper, and
a piece of the finest fresh butter melted in a spoonful or two of the gravy that
came from the hare. When well mixed, put it into small pots, and cover with
butter. The legs and back should be baked at the bottom of the jar, to keep them
moist, and the bones be put over them.
Rabbits
May be eaten various ways, as follows:
Roasted with stuffing and gravy, like hare: or without stuffing; with sauce of
the liver and parsley chopped in melted butter, pepper, and salt; or larded. For
the manner of trussing a rabbit for either roasting or boiling, see plate IX.
Boiled, and smothered with onion-sauce; the butter to be melted with milk
instead of water.
Fried in joints, with dried or fried parsley. The same liver-sauce, this way
also.
Fricasseed, as before directed (in page 84) for chickens.
In a pie, as chicken, with forcemeat. In this way they are excellent when
young.
Potted.
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