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page 125
3d. Sprinkle over 1 tablespoonful flour, add 1 glassful stock, 1 glassful red
wine, some salt and pepper, 1 handful parsley (tied), boil a while and add about
20 small onions and let cook slowly for 1 1/2 hours. 4th. Skim off the floating
grease and serve in a hollow, warm dish.
HARE.
357j. RABLE DE LIEVRE.
ROAST BACK OF HARE. (Roast.)
PROPORTIONS.--For five persons:
Hare.....................1.
Bacon....................1/4 lb.
Pickling.................No. 421.
Time.--{To pickle......3 to 4 hours
{To roast.......1 hour.
PREPARATION.--1st. Skin and clean the back of a hare. Let it pickle for about 3
hours in pickling, No. 421. 2d. Place it in a stove pan as indicated by the
accompanying cut with glassful of the pickling and the vegetables of the same.
Sprinkle over some salt and pepper and roast as indicated, No. 193, for about 1
hour. Serve the gravy (No. 193) apart.
357k. CIVET DE LIEVRE A LA PARISIENNE.
STEW OF HARE A LA PARISIENNE. (Entree.)
PROPORTIONS.--For five persons:
Hare................1.
Bacon...............1/2 lb.
Small onions........24.
Butter..............2 tablespoonsful.
Flour...............2 tablespoonsful.
Red wine............1 glassful.
Stock...............1 glassful.
Vinegar.............1/4 glassful.
Time.--1 3/4 hours.
PREPARATION.--1st. Skin and wash the hare, cut it in pieces about the size of an
egg. 2d. Melt in a sauce pan 2 tablespoonsful butter. Fry 1/2 lb. bacon cut in
dices, about 1 1/2 inches long and 1/2 inch thick. Add about 24 small onions,
brown the whole till well colored, then take the onions and bacon out of the
butter and place them aside. 3d. Place the hare in a saucepan. Fry and sprinkle
over 2 tablespoonsful flour, stir well the whole and add 1 glassful red wine and
1 glassful stock, some salt and pepper, and boil awhile. 4th. Add the onions and
the bacon (already half cooked) and cook slowly for about 1 1/2 hours. 5th. When
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