POULTRY A LA MODE. 23 



add to this a quarter of the rind of a lemon, 

 chopped very fine, a dust of cayenne pepper, salt, 

 five ounces of breadcrumbs, and two whole eggs. 

 Pound this in the mortar. The liver may be 

 minced and pounded in with these ingredients if 

 fresh. Place the stuffing in the hare, and place at 

 a distance from the fire ; have plenty of dripping 

 melted in the dripping pan, and basting should go 

 on and be continued from the very first. Then as 

 the hare is getting on, baste with good milk, and 

 then baste well with butter ; put the hare near the 

 fire so as to froth the butter, and at the same time 

 dredge the hare with some flour, so as to get a 

 good brown colour, and serve good rich gravy 

 round it with half a glass of port wine in a tureen, 

 and currant jelly should be handed with it. 



Hare Cutlets a la Chef. 



Take a freshly-killed hare, save the blood, 

 paunch and skin it. Roast it, then cut off the fillets 

 and cut them aslant and flatten them. Put the 

 bones of the hare into a saucepan with two onions 

 sliced, one good -sized carrot, a tiny piece of garlic, 

 two cloves, and a bouquet garni, and one bayleaf. 

 Moisten with a glass of white wine, and let all 

 this steep and stew for an hour ; then pass through 

 a sieve, add a quarter of a boiled Spanish onion, 

 and thicken with the blood of the hare. Make 

 some hare stuffing, and moisten w^ith some of the 

 sauce, and make it into cutlets. To form cutlets 

 similar to the fillet cutlets, place them in a frying- 

 pan, and let them poach in water. Place the hare 

 fillets and the stuffing cutlets in the pan and fry 

 to a good colour in clarified butter. Put a small 



