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Hare, Haricot Of

When the best parts of the hare have been used, the remainder may be cooked as follows. Divide the hare into small, neat joints. Fry these for three or four minutes in a little butter, then put them into a larger stewpan, with a sprig of parsley, a sprig of thyme, a shallot, finely minced, two turnips and two carrots, cut into small pieces, three or four cloves, and a little pepper and salt. Mix a little flour very smoothly with the butter in which the hare was fried, let it brown lightly, then add gradually a pint and a half of good stock. Let the sauce boil a minute or two, then pour it over the hare, etc., and simmer gently for an hour. A dessert-spoonful of chilli vinegar, or the same quantity of lemon-juice may be added, if liked. Put the meat into a hot dish, pour the sauce round it, and serve with toasted sippets. Probable cost, 8d., exclusive of the hare. Sufficient for three or four persons.