572. Jugged Hare.—Put a quarter of a pound of butter, with a pound of bacon cut into dice, and the hare, cut into pieces, in a stewpan: set upon a moderate fire until the pieces of hare are becoming firm, when add six ounces of flour, mix well, and moisten with sufficient water to cover it: add two glasses of any kind of wine, and one of vinegar, season high with pepper and salt, let simmer until tender, keeping well skimmed; when done, and the sauce becoming rather thick, dress upon your dish, and serve.
573. Jugged Hare (another way).—Put about half a pound of butter, with ten ounces of flour, into a stewpan, put it on the fire, and keep stirring it round until it has a yellow tinge; then add a pound of bacon cut in square pieces, stir it a little longer on the fire; the hare having been previously cut up, put it into the stewpan and stir it about until it becomes firm, when add four glasses of port wine and sufficient water to cover it; season, and add two bay-leaves and four cloves, and when half done, about fifty button onions, or ten large ones in slices, a tablespoonful of brown sugar, let it simmer until it is well done and the sauce rather thick; dress up, sauce over, and serve. If an old one, it will take about four hours.
[ROASTS—SECOND COURSE.]
THESE dishes consist almost always of game, which require to be sent up immediately they are taken from the fire, and require great care and attention in cooking them. In the following pages will be found many which are scarce and rarely seen in London, and never mentioned in our various cookery books; but considering that many of our friends reside in the country, I have written it for them.
574. Turkey Poults.—Turkey poults, so called from being used when about the size of a large pullet, are trussed with the legs turned at the knuckle and the feet pressing upon the thighs, the neck is skinned and the head fixed under the wing; roast them the same as directed for turkeys, about twenty-five minutes or half an hour, according to their size, and in the same modes, but they are usually served, one larded and the other barded, with gravy and water-cresses in the dish.
575. Roast Capon with Cresses.—Roast and serve a capon in any of the ways directed for turkeys, roast of a nice gold color, and serve with water-cresses round; a capon weighing five pounds requires about three quarters of an hour to roast. Poularde au cresson, exactly as above.