How To Dress Belgian Hare

Take the hare by the hind feet, letting the head hang downward, strike a blow on the back of the head; cut the throat at once, letting out all the blood. Hang up. Run the knife around the first joint of the hind legs, cutting the skin, and pass the blade inside the thigh to the tail. With the hand separate the skin from the flesh, drawing the skin downward toward the head. Cut the fore-legs off at the first joint and pull up the skin. Use the knife carefully in skinning the head, severing it at the nose and lip and drawing it off. Slit the belly lengthwise and remove the intestines, but not the kidneys. Save the liver, heart, and head, if preferred, removing the eyeballs. Wash the body thoroughly, and dry with a cloth. - Mrs. E. D. Kel-ley, Winnetka, 111.

Belgian Hare Stuffed And Baked

Singe and wipe the hare. Fill either with a potato or chestnut stuffing; sew it up carefully and put into a baking-pan; add to the pan 1/2 cup of stock, 1 teaspoon of pepper; put into a quick oven and bake 1 1/2 hrs., basting every ten minutes. Turn the hare several times while baking. Dish on a deep bed of cress. Carve, cut off first the hind legs, then the fore-quarters, then the meat from the saddle. Pass with this carefully cooked peas or asparagus tips or string beans. As a supper dish or for luncheons serve with it a mayonnaise of celery. Serve also with black currant or guava jelly. - Mrs. F. C. Winter, Winnetka, 111.

Belgian Hare Cutlets

Boil the hare the same as for salad. Then follow the recipe for chicken croquettes, using the water in which the hare was boiled instead of milk. When cold, form into cutlet-shaped croquettes, dip and fry. Serve with either brown or tomato sauce, and peas or mayonnaise of celery. - Mrs. E. D. Bennett, Bartlett, 111.

Fricasseed Hare

Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water, and let simmer 1/2 hr. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender, then add 1/2 cup of cream. If too thin, add more flour. Boil up at once, and serve hot. - Mrs. E. D. Kelley, Winnetka, 111.

Jugged Hare

Skin one hare and cut in pieces, but do not wash it; dredge with flour and fry brown in butter, season with pepper, salt and cayenne. Have ready 1 1/2 pts. of good gravy made from beef. Put the hare into a covered jar, add 1 onion with 4 cloves stuck in it, 1 lemon, peeled and sliced, and pour over it the gravy. Cover the jar closely, stand it in a double boiler of cold water, cook 4 hrs. if old, 3 hrs. if young. When done add 1 tablespoon of mushroom catsup, 2 glasses port wine, and a good piece of butter rolled in flour; shake a few minutes over the fire, take from jar, and serve with forcemeat balls and red currant jelly. - Mrs. Clark K. Mason, Bensen, 111.