Hare, Trussing of
To skin a hare, first cut off the fore feet at the first joint, and the belly open lengthwise. Raise the skin of the back, and draw it over the hind legs, being careful to leave the tail whole; then draw it over the back (see illustration), and slip out the fore legs, easing it, if necessary, with a knife over the neck and head, to assist at the carving of this dish, which, if not the most elegant in appearance, is a very general favourite. The hare, having its head to the left, as shown in the woodcut, should be first served by cutting slices from each side of the backbone, in the direction of the lines from C to D. After these prime parts are disposed of, the leg should next be disengaged by cutting round the line | being careful not to injure the ears, as in HARE, TRUSSING OF.
HARICOT BEANS. a roast haro they should be intact. It is better, where a hook is obtainable, to hang sinews of the legs, and after bringing them well forward against the body, run in two skewers, right through, one fixing the fore, m SKEWERING OF LEGS. the other the hind legs; next put the head well back, and passing a skewer through HARE BEING SKINNED. the hare upon one, thus leaving both hands free for skinning it.
Having cut open the hare, in the way PAUNCHING OF HARE. shown in illustration, and paunching it, wash and wipe it inside, then cut the SKEWERING OF HEAD. the right shoulder (see illustration), skewer it firmly in place. Put the ears in buttered papers before roasting. - IN- Haricot Beans, To Boil.
GREDIENTS for dish for 4 or 5 persons.-1 quart of beans, 2 quarts of soft water, 1 oz. of butter, 1 tablespoonful of salt. AVERAGE COST, 5d.
Put the beans in cold water and, according to their age, let them soak from 2 to 4 hours. The older they are the longer time they require. Put them into fresh water (2 quarts of soft) with the salt, bring to the boil, then let them simmer very gently until tender; pour off the water, but leave the pan with the lid partially off by the side of the fire for the beans to dry. Put in the butter and the seasoning of pepper and salt, and shake the pan for a moment or two while the butter melts; then serve very hot.
TIME.-2 to 2 hours after the water boils.
SEASONABLE in winter.
HARICOT BEANS.
Haricot Beans and Tomatoes. -INGREDIENTS for small dish. -Baked or boiled haricot beans, about 1½ pint, 1/24 pint of the water in which they were cooked, 2 tablespoonfuls of tomato sauce, 1 oz. of flour, 1/2 oz. of butter. AVERAGE COST, 6d.
Having boiled the beans till quite tender, strain off the liquor, and to pint of it add the thickening of flour and butter, then the sauce, and let it boil. Put in the beans and serve hot. Haricot beans are also good served with fried onions, and when other vegetables are scarce they are useful and very nice when well and thoroughly cooked.
TIME.-2 to 24 hours to boil the beans.
SEASONABLE at any time.
Herb Powder (for Flavouring when
