254 COOKERY OF THE HARE 



the pan containing the hare. A couple of dozen 

 mushrooms should be put in, and the slow cooking 

 continued until the hare is ready. Serve with the 

 mushrooms round it and some of the sauce, the rest 

 being presented in a sauce-boat. (2) The other method 

 is that known as ^ a la casserole^ an excellent way of 

 cooking a pheasant or a fowl, as many know. It is 

 simply roasting inside an earthenware casserole or 

 brasicre. The meat must first be set by being turned 

 about in butter at the bottom of the pan over a brisk 

 fire ; after which the latter must be closed, and the 

 process carried out either in the oven, or over a low fire 

 with a few coals on the surface of the vessel. Con- 

 tinual basting with specially made meat gravy must be 

 carried on, the pan being covered after each applica- 

 tion. A tiny atom of garlic improves the flavour, and 

 rosemary with the thyme and marjoram in the season- 

 ing is recommended. 



It is often said that the French civet de lievre and 

 the English jugged hare are virtually the same thing, 

 the only difference being that one is done in a stew- 

 pan, and the other in a covered jar or any closely 

 sealed vessel. But I think that, although each dish 

 is good, there is really no great resemblance between 

 them. A civet de lievre^ as served nowadays by a good 

 cook, is a most delicate ragoid requiring no little skill 



