Fried Fillets Of Hare With Quenelles

Take two fillets of hare, trim, cut them slantwise across into five pieces each, moisten and beat a little, then sprinkle them over with salt and pepper. Pour a little melted butter into a flat stewpan, and put in the fillets, arranging them side by side. Prepare a little game gravy with the bones and remaining parts of the hare, adding a small quantity of thickened brown sauce. Prepare a forcemeat with the trimmings of the fillets, shape them into quenelles with a small spoon, and poach them in salted water. Place the pan with the fillets on the fire and fry briskly, turning them in order to cook both sides. Take out and drain; pour on four tablespoonfuls of sauce, put them on a dish and pour the remainder of the sauce over. Place the quenelles around the dish, and serve.

Larded Fillets Of Hare, Minute Style

Skin and clean a hare, cut off the fillets, lard and put them into a basin, season with ground mixed spice, pour over enough oil to moisten, and let them soak for one hour. In the meantime pour some stock in a saucepan, and reduce it nearly to a glaze; then add a slice of fat bacon and the larded fillets, cover with a piece of buttered paper, and simmer for twelve minutes, by which time the fillets should be well cooked and browned. Great care should be taken not to let the fillets burn. Put them onto a dish, add a little rich stock to the glaze, stir well, pour it over, and serve.

Fillets Of Hare With Poivrade Sauce

Clean two hares, cut off the fillets, remove the skin, and lard them well, using a small needle. Place them in a deep dish, and season with salt and pepper, adding one onion and one carrot cut in small pieces, and half a dozen tablespoonfuls of white wine. Let all soak together for two hours, then transfer all to a baking-pan, with some scraps of pork rind placed at the bottom of the pan, and put this in the oven to cook. Place the fillets on a dish, pour in the pan one gill of hot broth, allow it to come to the boil, strain it over the fillets and serve with poivrade sauce separately.

Gibelotte Of Hare

Proceed the same way as for civet of hare, French style, replacing the red wine with one pint of white broth, and adding twelve whole mushrooms five minutes before serving.

Hare Pie

Skin a hare and cut into joints, putting the blood into a basin, or, if more convenient, cut into half-joints. Chop fine one pound of veal and mix it with an equal quantity of sausage meat; chop two shallots, mix them with some finely-minced parsley or thyme, and dust over with salt and pepper; chop also some veal bones into very small pieces. Put a layer of the hare meat at the bottom of the pie-dish, then a layer of the sausage and veal mince, sprinkle over with the parsley and shallot, and cover the whole with some bacon. When the dish is nearly full add the blood and a half-pint of Madeira, put three bay leaves on the top, cover over with the lid, seal it hermetically with paste made of flour and water and bake in a slow oven for ten hours. It is usually put in a baker's oven and left there for the night. The veal bones should be added to the meat and put about it indiscriminately.