Young Hares' Fillets with Currant Jelly and Raisin Sauce

Pare and suppress the nerves from the fillets and minion fillets of two young hares; cut the larger ones on the bias to obtain two or three slices, flatten, pare into half hearts, season and put them in a buttered sautoir sprinkle over with butter. With the bones and fragments make a fumet (No. 397) and moisten it with skimmed broth (No. 194a), and when ready pass this through a sieve and pour it into a saucepan with a gill of vinegar, then reduce the liquid to a half-glaze, stir in some currant jelly, a piece of lemon peel and a handful of well-washed dry raisins softened in hot water. Push the fillets into a brisk oven and as soon as cooked add them to the sauce; dress, pass the sauce through a tammy and pour part of it over the meats, serving the rest in a sauce-boat.