COOKERY OF J HE HARE 



249 



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 la d'uide ct tnoi' 



Remembering that the pieces not used can l>e 

 turned to excellent account, the cutting of a rable 

 is economical rather than otherwise — the shoulders 

 nicely grilled make, for instance, a remarkably 

 pleasant breakfast dish. I recommend that a rdble 

 should be marinaded, and, contrary to the French 

 custom, that it should be stuffed with the stuffing 

 already given, that it should be barded and wrapped 

 in buttered paper, and that it should be roasted 

 with all the care that the cook would give to a wood- 

 cock. The flesh, to be sure, should not be as slightly 

 done as that of that beautiful bird, but it should be 

 juicy, with a pink colour near the bone, as in the case 

 of the pheasant. Twenty-five to thirty minutes will 

 suffice for the operation. French cooks baste to begin 

 with ' drawn ' butter, and finish with fresh butter ; the 

 English practice is to begin with milk or broth 

 and finish with fresh butter. Mrs. Glasse generously 

 allotted three pints of milk and one pound of butter 

 for this undertaking, and added, ' \vhen the hare hath 

 soaked up all the milk and butter it will be enough.' 



It need not be said that the barding must be re- 

 moved during the last eight minutes, so that the rdble 

 may be dredged over with flour and salt, and be 



