COOKERY OF THE HARE ?.y^ 



small (quantity, nor to remind the initiated that 

 haricots verts painicJics are even more acceptable than 

 haricots verts alone. There are, of course, other 

 salads which might be mentioned : Salade de celeri 

 frais, salade viignonue^ salade de legumes^ (!^c., &c. 

 The selection is obviously a matter of discretion. 



There are two ways of cooking a hare whole other 

 than by roasting : (i) by braising, or, as it used to be 

 called, en daube. By this method a hare of a doubt- 

 ful age for treatment in the former manner can be 

 rendered tender and nice to eat. The animal should 

 be prepared as for roasting, the stuffing being care- 

 fully attended to ; it should then be placed in a long 

 braising-pan upon a layer of slices of bacon ; sUced 

 vegetables, mushroom peelings, and minced herbs 

 should be laid round it ; and two gills of chablis or 

 sauterne poured over it. The back must be protected 

 by buttered paper, the pan must be closed, a few live 

 coals should be laid on the lid, and it should be set 

 over a a low fire, so that the cooking may be as slow 

 as possible. Every now and then basting with good 

 meat broth separately prepared should go on, and 

 when the hare is three parts cooked the cuisson, or 

 broth, around it should be strained, and the fat taken 

 off, after which it should be mixed with two gills of 

 Espagnole sauce boiled five minutes and returned to 



