895 | Fillets of Hare, Sauce Poivrade.
—Have two fine English or American hares; clean them neatly as for No. 893, cut them off from the end of the rack, remove the skin from the fillets, and lard the surface with a small needle. Put them on a dish, and season with a pinch and a half of salt, half a pinch of pepper, and the third of a pinch of nutmeg; add one onion, and one carrot cut in pieces, also three tablespoonfuls of white wine. Let all souse together for two hours, then transfer the whole to a roasting-pan, with any scraps of pork-rind, one sliced carrot, and a sliced onion at the bottom of the pan; put it in the oven, and let cook for thirty minutes. Place the fillets on a dish, add to the pan one gill of hot broth (No. 99), let come to a boil, and then strain the gravy over, and serve with half a pint of poivrade sauce (No. 194) separately.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.