Young Hare a la Castiglione—Sauted

Cut a young hare into twelve parts; two shoulder pieces, four from the legs and six from the back and ribs, put these in a sautéing pan and fry on a good fire with plenty of fresh butter; throw over some chopped parsley and mushrooms, two blanched and very finely chopped shallots, a little cooked ham either cut very small or in eighth of an inch squares, salt, pepper, and nutmeg; moisten with a pint of broth (No. 194a) adding a bunch of parsley garnished with thyme, bay leaf, a little garlic, and a clove; cook on a slow fire, then finish in a slack oven in a hermetically closed saucepan, allowing it to be in for twenty to thirty minutes; remoisten as fast as the liquid becomes reduced, adding only a very little at the time so that when done there remains very little of the stock, and that has fallen to a glaze without adhering to the pan. After the hare is done, pour in two gills of espagnole sauce (No. 414), and half a gill of Madeira at the same time, suppressing the parsley, and finish with the juice of a lemon. Garnish around with heart-shaped croutons fried in butter.