252 COOKERY OF THE HARE 



hour, and strain. This extract will he lound most 

 useful in all entrees of hare, as well as in sauces. In 

 sahnis of gamebirds, too, it is, as I have said, a de- 

 (Mdcdly commendable ingredient. 



As for vegetables, potatoes in any of the chippy 

 methods — pommes de terre soufflees at the toj^ of the 

 list — and a good salad should suffice. Cold cooked 

 seakale seasoned with pepper and salt, sprinkled with 

 tarragon vinegar, and baptized with pure cream, 

 ' onion atoms ' or not according to taste (even a 

 chapon for a good disciple, perhaps), marries well with 

 roast game ; while an orange salad goes as nicely 

 with a hare as w^ith a wild duck. Peel and divide the 

 orange into its natural quarterings ; with the point of 

 a knife make a small incision on the inside of each 

 to facilitate the squeezing out of the pips ; lay the 

 pieces in a salad bow^l, season with salt and pepper, 

 sprinkle with tarragon or elder vinegar, and liberally 

 anoint with oil, adding onion, or not, as in the fore- 

 going. French beans seem to harmonise more perfectly 

 with brown meat than with white, and are of course 

 the natural garniture of venison. With the hare they 

 are cfjually good whether hot as a vegetable, or cold 

 in a salad made precisely on the lines just sketclied 

 for orange salad. It is not necessary to insist upon 

 the emplo)'ment of the very best vinegar, a;nd in \ery 



