244 COOKERY OF THE HARE 



hirdiiiL;' introduces a flavour of its own, The hack 

 and thiglis of the hare having been covered with 

 shoes of fat bacon, a wrapper of buttered paper is 

 necessary to protect the barding and keep it in its 

 place. This should be secured with string, and then 

 the toilet will be complete. 



A few words about stuffing. This precaution is 

 important for two or three reasons. It keeps the 

 interior of the animal moist, it preserves, indeed adds 

 to, its flavour, and it fills out the carcase, causing it to 

 assume a better appearance. The usual English 

 stuffing is well known ; all I would say about it is, 

 that a little rosemary w^ith the thyme and marjoram is 

 nice, that some soak the breadcrumb in the wine 

 chosen to appear in the sauce, and that butter is 

 better than suet for the fatty element. I have found 

 the following preparation about the best ; it is based 

 upon Dubois' /<7rr<? a gratin de foie : — Take the liver, 

 heart, and kidneys of the hare, cut them up, and fry 

 them {/aire revenir) in an ounce of butter over a low 

 fire with a tablespoonful each of minced Portugal 

 onion and carrot, and a quarter of a pound of minced 

 mushrooms. After five minutes' frying moisten with 

 a sherry glass of chablis or sauterne, and add half an 

 ounce of glaze. Continue to cook slowly, and as 

 soon as the meat is soft let it get cold, and then 



