Cookery.

New Zealand Mail, Issue 998, 17 April 1891, Page 6

Cookery.

THE SAME SEASON. The game season Las commenced, and we shall now be able to add some delicious dishes to our daily bill of fare. I propose this week 'to give some recipes for cooking hares in several ways which I know from experience will be thoroughly appreciated if duo care is paid in following minutely the directions I give. Next week I shall give further recipes for game cookery. JUGGED HARE. Cleanse the hare very carefully, cut it into small neat joints, season well with salt and pepper, sprinkle freely with flour, and fry in boiling clarifled fat until nicely browned; then drain from the fat, and put to keep hot. ■ Cut up also about a pound of tender rump steak into small pieces and fry them in the same fat, after being seasoned and floured in the same manner as the hare. Sprinkle the bottom of a strong earthenware jar with rather fat bacon cut in small dice ; then place in it a layer of the prepared 'hare, and cover this with part of the steak; sprinkle more bacon over the latter, then repeat in like fashion until the ingredients aro used up. Season the whole with finely-chopped onion, mixed powdered herbs, bruised cloves, and grated lemon rind; barely cover with rich brown stock, put on the lid of the jar—which ought to be very tight-fitting—and simmer elowly, either on the stove, or in the oven, from two hours and a half to three hours. "When done enough, pile up the meat in the centre of a hot dish, and put it to keep hot; strain the gravy into a small saucepan, thicken it if necessary with brown roux, let it boil up sharply, then pour it ever the hare and steak; garnish round the edge of the dish •with dainty little forcemeat balls, which have been prepared, fried, and carefully drained while the hare was stewing, and servo the whole very hot, accompanied by red currant jellyANOTHER STYIE. Having skinned the hare, cut it into neat -pieces, and carefully save all the blood, which put aside till wanted ; put 2oz of butter in a frying pan with four cloves pounded, one large onion, cub into shreds, one cooking apple, chopped fine, and some grated lemon peel; make these all very hot, and put in the pieces of hare, turn them over quickly with a fork, while the fryingpan is gently shifted and moved over the fire ; brown the pieces well. Have ready a stewpan with half a pint of good stock, a little pepper and salt, and some strips of best streaky.bacon; simmer one quarter of an hour ;' then place the whole contents of the fryingpan into the above mixture ; simmer quite gently for three hours, if allowed to boil quickly it will be spoiled. Add to the blood saved a small quantity of beef stock, and a glass of port wine; twenty minutes before serving add this to the hare, and continue to simmer well together. During the cooking, should the stewpan require feeding, add a little beef stock from time to time, and repeatedly turn the pieces of hare. What is left over can be re-warmed by being put into an earthenware jar with a close-fitting lid, which jar must be placed in a bain marie (that is, into a saucepan of hot water), which put on the fire gradually brings the hare to the boiling boint without the possibility of burning it. erVET OR HARE. When the prime parts of the hare have been used as described above, the remainder iSay be converted into a mo3t delicious dish in the following manner :—Cutup all that is left into neat pieces, a convenient size for serving, and put them into a saucepan with a large Spanish onion very finely chopped, 4oz of good bacon cut into dice, and about 2oz of butter. Fry these over the fire until nicely browned, stirring frequently, then add a breakfastcupful and a half of stock, two large tablespoonfuls of brown roux, half a dozen cloves finely powdered, a tablespoonful of mixed powdered herbs, a good seasoning of pepper, and a little salt. Simmer gently for about an hour, adding a little more stock if necessary, then place the meat in the middle of a hot dish, round the edge of which x has previously been arranged a firm wall of well mashed and seasoned potatoes; pour the sauce very carefully into the centre, garnish round the outer edge with sprigs of parsley and sliced lemon, and send to table as hot as possible. HARE BAERS. Gather together the remains of cold cooked hare and mince the meat as finely as possible ; then, supposing there is half a pound of hare, pat it into a mortar with four ounces of cold mashed potatoes, two ounces of prime, streaky bacon, also chopped fine, a seasoning of salt, cayenne, grated lemom rind, and mixed herb powder, and pound the whole to a smooth paste. Moisten the preparation with suffi- • cient beaten egg to bind it firmly together, then make it up into tiny balls ; dip these m beaten egg, roll in fine bread crumbs, and fry until nicely browned in plenty of boding fat. Drain thoroughly, then pile the balls up high on a flat bed of some carefully prepared vegetable, pour a little good gravy round the base, and serve immediately. If intended for a breakfast dish the vegetable can, of course, be dispensed with. The balls should then be arranged tastefully on a hot dish-paper with a garnishing of fried parsley, and the gravy should be served separately. BARED HARE. After the hare has hung for a sufficient length of time skin, empty, and thoroughly cleanse it, then divide it into small neat ioints; season these with salt ana pepper, soak them in finest salad oil for an hour then arrange them in a single layer in a baking tin in which has already been melted about 2oz of pure beef dripping. Cover very closely with paper and bake in a well-heated oven, from an hour to an hour and a quarter, basting frequently during the time. When sufficiently cooked pile the joints of hare up tastefully on a bed of mashed and seasoned potatoes, and pour over them a few tablespoonsful of really good brown gravy, garnish round the base with plenty of curled bacon and tiny forcemeat balls, and serve very hot, accompanied by more gravy in a tureen.