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Hare, Gateau Of

Prepare a hare as if for roasting. Cut it into joints. The best parts--the back, thighs, and shoulders--may be used for the gateau, and the remainder for a civet or for soup. Take the meat from the skin and sinews, cut it up, and pound it in a mortar, with one pound of the neck or loin of veal, half a pound of fresh, lean pork, and a quarter of a pound of unsmoked fat bacon. A table-spoonful of soup or stock may be added while pounding, so as to make the meat into a smooth paste. Add pepper, salt, and cayenne to taste, together with two or three small onions, finely minced, and a teaspoonful of chopped parsley. Beat and add one at a time half a dozen raw eggs. Line the bottom and sides of a baking-dish with slices of fat bacon, cut very thin. Spread the chopped meat over it, about an inch and a half in thickness, and place two or three more slices upon it. Repeat until all the meat is used, letting the bacon be uppermost. Place the skin of the bacon or a coarse crust of flour and water on the top of the dish, to keep in the juices, and bake in a moderate oven. If the oven were too hot, the meat would be hard and dry. When cool, dip the dish into hot water, turn out the cake, place on a napkin, and garnish according to taste. This dish is good for breakfast or luncheon, and will keep for some days. It should be eaten cold. Time, about four hours to bake. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.