COOKERY OF THE HARE 259 



kitchen as an important auxiliary in the composition 

 of game pies. It makes an exceedingly good pate by 

 itself in this way : — Take off all the choice meat of 

 the hare and cut it into half-inch squares, do the 

 same with an equal quantity of the best bacon, and 

 marinade the two together as in the case of Dubois' 

 civet. Mince the coarser meat and pound it 

 thoroughly, adding to it the preparation of liver, 

 heart and kidneys described for stuffing, four ounces 

 of lean veal, and four of fat of cooked ham ; pound, 

 and pass all through a hair sieve, and bind it with 

 the yolks of three eggs. Line a terrine with slices of 

 bacon, and over the lining spread a layer of the 

 pounded mixture or farce, leaving a hollow in the 

 centre to be filled with the marinaded meats. When 

 filled and well pressed down, finish off the top with a 

 layer of the farce and strips of bacon. Cover the 

 terrine closely, set it in a shallow vessel with a little 

 hot water round it, put this in a slow oven, and leave 

 it for two hours, renewing the hot water as it 

 evaporates. When done, take out the terrine^ let it 

 rest a quarter of an hour, then remove the cover, 

 make an incision in the centre of the pate with the 

 blade of a knife, and pour into it a gill of strong 

 fumet extracted from the bones and scraps in the 

 manner already mentioned. Cover again, and set it 



