892 | Hare, Roasted, Stuffed.
—Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours.
Stuffing.
—Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter; cook for one minute, then add two ounces of sausage-meat, six chopped mushrooms, a teaspoonful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed.
Peel four fine, sound apples, cut each into six equal parts, remove the cores; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above forcemeat, and mix all well together.
Take the marinated hares, stuff the saddles (which were boned) with the above stuffing evenly, give them a nice round shape, and tie so as to hold them firm; arrange a piece of larding pork over each saddle, then lay them in a roasting-pan, with one carrot and one onion cut into slices and placed at the bottom of the pan; pour one pint of white broth (No. 99) right over the hares. Place in the hot oven, and roast for forty-five minutes, taking care to baste frequently with its own gravy. Remove from the oven, untie, dress on a hot dish, strain the gravy over the saddles, nicely decorate the dish with heart-shaped croûtons (No. 133) all around, and serve.
The fore-quarters can be utilized for Civet, etc., as desired.