POULTRY A LA MODE. 25 



Gateaux de Lievre. 



Mince the best parts of a hare with a Httle 

 mutton suet. Season the mince highly with herbs 

 and good stock. Pound it in a mortar with some 

 red currant jelly and make up into small cakes with 

 raw eggs. Flour and fry them and dish them in a 

 p)Tamid. 



Hare k la Matanzas. 



Paunch, skin, and clean a hare marinaded in 

 vinegar for a couple of days with four onions 

 sliced, three shalots, a couple of sprigs of parsley, 

 pepper and salt. After two days take the hare 

 out and drain it. P'arce it with a stuffing made 

 of the flesh of a chicken, three whole eggs, the 

 liver, and a slice of bacon, all finely chopped, 

 mixed and seasoned with pepper, salt, and a bou- 

 quet garni. Now put the hare in a stewpan with 

 slices of bacon all over it, some sliced carrots, two 

 onions stuck with cloves, and half a pint of con- 

 somme. Put some live coals on the lid of the 

 saucepan and let it cook for three hours. 



Hare a la Mode. 



Skin the hare and cut it up in into joints and 

 lard with fine fillets of bacon ; place in an earthen- 

 ware pot, with some slices of salt pork, chopped 

 bacon, salt, mixed spice, a piece of butter, and half 

 a pint of port wine ; lay two or three sheets of 

 buttered paper over it ; fix on the lid tightly and 

 simmer over a slow fire. When nearly done, stir in 

 the blood, boil up and serve. 



