Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1893-04-22
HOUSEHOLD MATTERS.
ruRRED GAME.

Hares, rabbits and the different vari-
cites OF squirrels, furnish an economical
and nourishing substitute for meat when
the latter commodity is de,r; says the
American Agricultural. A little trouble
id the preparing will also give many
really eplcurcan dishes.
Baron Of Harc-This German dish is
a nice way of using d hare when the
family is small. Use only the BACK and
thighs, removing the thin skin from the
back and leaving the kidneys in the loins;
rub the meat over with moist sug. an
let it stand for several hours, then pus
ia deep dish with gill of vinegar, a
minced onion and bay leaf, letting it
remain for forty-eigat hours, during
which time it must bs frequently turned
aud basted. Drain and lard it in neat
rows; brown it quickly in fryin s-pan,
and out it in a stew pan VITA the liquor
or marinaic in which it has stood for
two days, aud salt and pepper also the
gravy or butter in which it was Drowned.
Cover closely aud let it steam uatil ted
der; basting meanwhile several TIMES.
Transfer to hot dish, add the juic, of
a lemon and spoonful Of currant jelly
to the gravy, thicken, strain and send to
table in sauce tureen.
Hare Pepper-This is a mics way to
cook the inferior parts of the sams hare:
Cut it into joints aud brown in little
butter. Fry sliced onion id three
ounces of bacon cut id dice, and put dill
into stewpan, first browning two table
spoonfuls Of -four in the fat in the frying
pan. Add gradually three cups Of water
to the tLickenei gravy and, when all is
smooth, the pieces OF hare, the thin yell
low rind of half lemon, four or five
each of pepper-corns and cloves anf
salt to taste. Simmer for an hour or
more until very tender; strain the gravy
over the pieces Of hare and garnish with
sliced lemon.
Hare Pasty-This is also German
recipe and no finer dish can be imagined
for the winter season. Make large
one and it will be nice to set before your
friends either hot or cold. Skin one
fine hare and cut into half joints, lardiug
each piece with thin strips of bac N.
Let the pieces lay in marinade, as men-
toned in the baron of hare, for twelve
hours. Then drain aud put them into
stewpan with three ounces of butter;
cvver the pan closely and let than
steam until tender; lift then out aud
put into the stewpan half the m .rinade
aud d cupful Of good, uicely-seasonsi
stock; boil down this gravy a little
while you are filing the pie. The liver
should have been boilel and msde into
u forcemeat with four oa1ces each OF
bacon aud pork, finely minced, four
ounces of bread crumbs aud seasoning
of nutmeg, salt, pepper and thyme;
make to a paste with two well beaten
eggs. Stir this forcemeat over SLOW
fire until it leaves the bottom aai sides
of saucepan; spread half of 1t on
baking fish; cover with the pieces of
hare and the rest of the forcemeat; podr
in gill of the gravy; lay on two or
three very thin slices of pork and cover
the dish with a good crust. Make
hole in the top, pour IN the rest OF the
gravy aud bike au hour AL d hall.
Hares Roasted or B liked -Truss the
hare, for roasting, ald lay the Tor
tweuty.four hours in marina lie as in the
first recipe, except that it must be
poure hot over the hare. Tnea lar1 1t
and bake or roast, blsting with butter at
first aud lust before il is done VITA nav
milk. IL Will take about an hour an l
quarter. Squeeze the juice of leno1
over it before sending it to table.
Hare Soup-The remains OF roast
hare will make good soup. Caop It
small and simmer with the stuffiug IN
three quarts of water for two hours, by
which time it will be reduced to hall the
quantity. Rub through sieve boil up,
| season to taste aud serve.
Sauce for Hare-Fry two tablespoon
fuls each of minced carrot aud onion in
little butter until lightly Drowned pour
over two gills Of brown sauce tyou can
make this with butter, Drowned flour and
water), one gill of stock and salt and
pepper; simmer half an hour, strain, melt
in it two tablespoonfuls OF red currant
| jelly aud one of vinegar, make hot ant
| send to table in tureen.
Ragout of Harc-Cut the cold hare
into as neat pieces as possible; make
gravy from the remainder of the gravy
of tho day before with little butter aud
water, or by simmerins the bones and
trimmings with soup heros and ve5e-
| tables; lay the pieces of meat in the gravy
when it Is nicely thickened, strained and
seasoned; simmer for five minutes, dish
and garuish with points of toast. The
meat may also be minced and heated in
enough of the gravy to moisten it; then
heap on squares of buttered toast; gar
nish with slices of lemon aud pass cur
rant jelly with it. Squirrels, hares aud
rabbits may all be cooked according to
the foregoing recipes.