Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1894-04-18
yURRED GAME.

Harcs, TaDS.tS anu tue ulUerent Var1
| cites OF squirrels, furnish an economical
! and uourishing substitute for meat wher
. tae laslcr commodity is dear, says the
American Agriculturist. A little trouble
in the preparing will also give many
! really epIcurean dishes.
Baron of Harc-This German dish is
a nice way of using a 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 sugfr and
| let it stand for several hours, then put
! in a deep dish with gill of vinegar, a
! minced onion and a bay leaf, letting it
remain for forty-eight hours, during
/ which time it must be frequently turned
and bastei. Drain and lard it in neat
rows; brown it quickly in a frying-pan,
and nut it in stew-ptl with the liquor
or mlriuaie in wn'cl it has stood for
two days, and salt alI pepper also the
gravy or butter in wlicl it was Drowned.
Cover closely and let it steam until ten
der, basting meanwhile several times.
Transfer to a hot dish, add the juice of
4 lemon and q spoonful of currant jelly
! to the gravy; thickel, strain aud send to
tabIc in a sauce Jurccl.
Hare Perpar-Tais IS a nice way to
;o5l the inferior parts Of the same hare.
Cut it into joints anI brown in little
butter. Fry q slicel onion in three
ounces of bacon cut in dice, AMI put all
into a stewpan, first browning two table.
sp0Oufuls of -four in the fat in the frying
pan. ADD gradually three cups of water
TO the thicEeueI gravy and, when all is
smooth, the pieces OF hare, the thin yel-
low rjnd of half a lemon, four or figc
each OF pepper -corns and cloves al
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 a German
recipe and 10 finer dish can be imagined
for the winter season. Make a largo
one and it viii be nice to set before your
friends either hot or cold. Skin one
fine hare and cut into half joints, lardin5
each piece with thin strips of bacon.
Let the pieces lay in a marinade, as men,
toned in the baron of hare, for twelve
hours. Then drain and put them into
a stewplu with three ounces of butter;
cover the pan closely aud let them
steam until tender; lift them out and
put into the steTpln half the mlrinsde
and cuPful OF good, nlcely-seasoned
stock; boil down this gravy q little
while you are flling the pie. The liver
should have been boiled and made into
a forcemcat with four ounces each of
bacon and pork, finely minced, four
ounces of bread crumbs and a seasoning
of nutmeg, salt, pepper aud thyme;
make to a paste with two well beaten
eggs. Stir this forcemeat over a slow
fire until it leaves the bottom and sides
of a saucepan; spread half Of it on
baking fish; cover with the pieces OF
hare aud the rest of the forcemeat; pour
in gill Of the gravy; lay on two OF
three very thin slices of pork and cover
the dish with a good crust. Make
hole in the top, pour IN the rest OF tho
gravy aud bake an hour aud halt.
HareS Roasted or Baked-Truss the
mares for roasting, and lay them for
twenty-four hours in a marinade as in the
first recipe, except that it must be
poured hot over the hare. Then lard it
and bake or roast, bastlng with butter at
irst aud Just before l. is done with new
milk. It Will take about an hour and
quarter. Squeeze the juice of lemon
over it before sending it to table.
Hare SoIp-The remains of a roass
hare will make good soup. Chop it
small and simmer with the stuffing IN
three quarts of water for two hours, by
which time It will be reduced to half the
quantity. RIb through sieve, boil up,
season to taste and serve.
Sauce for Hgre-Fry two tablespoon
fuls each Of minced carrot and onion in
little butter until lightly Drowned; pour
over two giIls of brown sauce (you can
make this with butter, Drowned flour and
water, Que gill Of stock and salt and
pepper; simmer half an hour, strain, melt
in ]! two tabIespoontuls of red currant
Jelly and one OF vinegar, make hot and
send to table in a tureel.
Ragout of Hare-Cut the cold har.
into as neat pieces as possible; make a
crazy from the Iema nder of the gravy |
cf the day before with little butter and
water, or by simmering the bones and
trimmings with soup herbs and vege-
tables; lay the pieces of meat in the gravy
when it IS nicely thicleaed, strained and
seasoned; simmer for five minutes, dish /.
and garnish with points of toast. Tho
meat may also be minced and heated in I
enough of the gravy 10 moisten it, then
heap on squares of buttered toast, gar
nish with slices of lemon and pass cur !
rant jelly with it. Squirrels, hares and
rabbits may all be cooked according to
the foregoing recipes. I