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HARE SCALLOPS (French)

Cut the fillet or meaty part of the back of a hare into pieces half an inch thick and two inches wide. Put them with two ounces of butter into a stewpan, and fry them until lightly browned. Pour off the butter, and put half a pint of good brown sauce into the pan; thicken it with three table-spoonfuls of the blood of the hare. Simmer gently for twenty minutes. Add a glass of port or Burgundy. Put the scallops into a croustade (see CROUSTADE) on a hot dish, pour the sauce over them, and serve. Probable cost, 8d., exclusive of the hare and wine. Sufficient for two or three persons.