Hare A La Bouquette - Lievre A La Bouquette

Skin and cleanse a perfectly young hare without washing it and preserve the blood, bone it and remove every particle of skin, cut it in neat pieces about one inch square, and place them on a dish; then sprinkle with finely-chopped bayleaf, thyme, parsley, fresh mushrooms that have been washed, basil, marjoram, and eschalot; roll each piece in very finely-chopped fresh beef suet and then into Marshall's Creme de Riz, season them with a little mignonette pepper and a very slight sprinkling of salt; then take a silver or china souffle case and arrange all the pieces closely in it. Mix the blood of the hare in a basin with one and a half ounces of butter and a tablespoonful of Bovril, pour this into the dish over the hare, and then fill up within an inch of the top with port or claret; put on the hare pieces of slitted fat bacon, and cover the top over with a water paste (vol. i.) about one inch thick, place the souffle dish in a tin containing boiling water and put it into a moderate oven for one and a half hours. When cooked take up and place on a hot dish on a napkin, remove the bacon and water paste, and when about to serve pour two or three tablespoonfuls of brandy very gently over the hare and set it alight. Any of the hare left from the dinner would be nice to serve for a cold dish, when a little chopped aspic should be placed on the top.

Curried Rabbit A La Madras Lapin En Kari A La Madras

Peel and slice four large onions, put them into a stew pan with two ounces of butter or fat, and fry till a good brown colour; then mix with them one large tablespoonful of Marshall's Curry Powder, a dessertspoonful of curry paste, and a tablespoonful of chutney, the juice of one large lemon (to be about two tablespoonfuls), two sour apples chopped finely, a large tablespoonful of Marshall's Creme de Riz, a bunch of herbs (thyme, parsley, and bayleaf), and half a grated cocoanut; mix up altogether, and add a teaspoonful of salt, and enough stock to cover, then add the rabbit that has been washed, dried, and cut up in joints, and cook for an hour; then remove the meat, and tammy, or rub the sauce through a fine hair sieve, then make it all hot together, and dish up in a border of curry rice (vol. i.), and have some rice handed on a plate on a napkin.

Curried Babbit (dry) A La Mango Kari Sec De Lapereau A La Mango

Take a skinned and cleansed rabbit, cut it into neat pieces, season with pepper and salt, and fry with six peeled and chopped onions and two ounces of butter until a good golden colour, add one large table-spoonful of mango chutney, a bunch of herbs (thyme, parsley, and bay-leaf), half a grated cocoanut, the juice of two large lemons, the milk from the cocoanut, two tablespoonfuls of flour, one ounce of Marshall's Curry Powder, a dessertspoonful of curry paste, three red chilli peppers pounded, cover with good stock, and cook for one and a half hours till quite tender; then remove the meat and reduce the sauce to a very thick consistency and tammy it, make it quite hot in the bain-marie, and, when ready to serve, sprinkle a little dry curry powder over each piece of meat. Serve with rice as a border (vol. i.), and some on a dish on a napkin or paper, either hot or cold, as an entree for dinner or luncheon.