Belgian Hare, Sour Cream Sauce
Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight slices carrot cut in small pieces and one-half small onion in two tablespoons bacon fat five minutes. Add one cup Brown Stock, and pour around hare in pan. Bake forty-five minutes, basting often. Add one cup heavy cream and the juice of one lemon. Cook fifteen minutes longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season with salt and pepper, and pour around hare.
WAYS OF WARMING OVER POULTRY AND GAME
Creamed Chicken
1½ cups cold cooked chicken, cut in dice 1 cup White Sauce II ⅛ teaspoon celery salt
Heat chicken dice in sauce, to which celery salt has been added.
Creamed Chicken with Mushrooms
Add to Creamed Chicken one-fourth cup mushrooms cut in slices.
Chicken with Potato Border
Serve Creamed Chicken in Potato Border.