The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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emptied wipe the inside every day and sprinkle over it a little pep­per and ginger to prevent the musty taste, which long keeping in the damp occasions, and which also affects the stuffing. After it is skin­ned wash it well and soak for an hour in warm water to draw out the blood ; if old, let it lie in vinegar for a short time, but wash it well afterwards in several waters. Make a stuffing as for veal and turkey. Wipe the hare dry, fill it up with the stuffing and sew it up, bring the hind and fore legs close to the body, towards the head, run a skewer through each, fix the head between the shoulders by means of another skewer, and be careful to leave the ears on, put a string round the body from skewer to skewer and tie it above the back. The hare should be kept at a distance from the fire when it is first laid down, or the outside will become dry and hard before the inside is done. Baste it well with milk for a short time and afterwards with butter ; and particular attention must be paid to basting, so as to pre­serve the meat on the back juicy and nutritive. When it is almost roasted enough flour the hare and baste well with butter; when nicely frothed dish it, remove the skewers and send it to table with a little gravy in the dish and a tureen of the same. Red currant jelly must not be forgotten, as this is an indispensable accompaniment to roast hare. For economy good beef drippings may be substituted for the milk and butter to baste with but the basting, as we have before stated, must be continued without intermission. If the liver is good it may be parboiled, minced and mixed with the stuffing, but should not be used unless quite fresh. A middling-sized hare cooks i 1-2 hours ; a large hare from 1 1-2 to 2 hours.
N. B. In roasting large and small birds put them in a buttered paper bag, all together in a stew pan and roast them ; the buttered paper prevents the steam from escaping, and they are much better by it when done. Take them out, season and serve to taste.
French Rabbit, How to Cook—(Ma'm V.)—Take a rabbit.and skin it, commencing at the head ; with a damp cloth wipe the rabbit clean, do not wash it; then simmer in a pan a piece of butter the size of an egg, then cut the rabbit up and lay in the pan containing the hot butter, adding some salt and a pinch of beaten pepper, a few whole cloves, allspice and peppers, some thyme and parsley, all to taste. When ready to serve, after laying the rabbit on a hot dish, stir by degrees a little flour into the gravy to thicken it, adding 1-2 pint of claret wine.                       
Boiled Rabbit.—For boiling choose rabbits with smooth and sharp claws, as that denotes they are young. Should these be blunt and rugged, the ears long and rough, the animal is old. After empty­ing and skinning it wash it well in cold water and let it soak for about 1-4 hour in warm water, to draw out the blood. Bring the