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HARE CUTLETS (a German recipe)

The back of the hare, which is the best part of it, may be divided into cutlets, and fried. The rest may be used for soup, or served some other way. Leave the bones in the cutlets, trim them neatly, and rub into them some salt, pepper, and pounded mace. Mix a dessert-spoonful of finely-minced sweet herbs, and half a tea-spoonful of grated lemon-rind, with a quarter of a pint of bread-crumbs. Dip the cutlets in egg, and afterwards in the seasoned bread-crumbs, and fry them in hot butter. Put them in a hot dish, squeeze the juice of a lemon over them, and garnish the dish with slices of hard-boiled egg and pickled gherkins. Time, from twelve to fifteen minutes to fry the cutlets. Probable cost of hare, from 3s. 6d. to 6s. Sufficient for three or four persons.