COOKERY OF THE HARE 243 



use in this case is what is known as ' cooked marinade' ; 

 that is to say, onions, carrots, and sweet herbs, cut up 

 small and fried in butter till coloured, and then 

 moistened with vinegar and warm water in half-and- 

 half proportions, with a seasoning of pepper and salt. 

 Two minutes' boiling is enough, after which the liquid 

 can be strained, and either white or red French wine 

 added to the extent of one-third of the whole. A pint 

 of this is enough for one hare, which should be put 

 into a deep dish, the marinade being poured over it. 

 After this, frequent turnings and bastings should 

 be carried out until the time of dressing arrives, at 

 which period the hare should be lifted from the dish 

 and carefully dried. If required for roasting it should 

 now be stuffed and trussed, while the marinade should 

 be boiled up, skimmed carefully, and used if desired 

 iox poivrade sauce, of which I shall speak later on. 

 With a view to the retention of the juices during 

 roasting, and the avoidance of the ' siccity ' mentioned 

 by Tobias Venner, some artificial assistance is neces- 

 sary. This of course may be done by larding or 

 by barding. The former is generally resorted to by 

 French cooks, while in the English kitchen the latter 

 is preferred. Remembering that the preservation of 

 flavour must not be lost sight of, barding would seem 

 to be the better plan, for by penetrating the flesh 



