The Cooking Manual of Practical Directions for Economical Every-Day Cookery

pounding them with the blade of a heavy knife, broil them on a greased gridiron, the inside first; lay each one on a slice of buttered toast, and dress them with a little _maitre d'hotel_ butter, made according to receipt No. 16. 69. =Salmi of Duck.=--Cut two cold roast wild ducks in joints; put them into a sauce-pan with enough Spanish sauce to cover them, and add two dozen olives with the stones removed; season to taste with salt and pepper, being guided in this by the seasoning of the Spanish sauce; heat thoroughly; meantime cut a dozen heart shaped _croutons_, or slices of bread about two inches long and one wide, and fry them brown in plenty of hot fat; when the _salmi_ is hot, pour it on a hot dish, and arrange the _croutons_ around the border; serve hot. 70. =Civet of Hare.=--Skin a pair of leverets, or young hares, carefully wipe them outside with a damp cloth; remove the entrails, and wash the interior with a cup of vinegar, which must be saved; cut them into joints as you would divide a chicken for _fricassee_; cut the back and loins in pieces about two inches square; peel two dozen button onions, and fry them light brown in two ounces of butter, with half a pound of lean ham cut in half inch dice; add the hare, and brown well; stir in two ounces of dry flour, add three gills of broth, and one gill of the vinegar used to wash the hare, or two gills of claret, season with one teaspoonful of salt, one saltspoonful of ground cloves, and half a saltspoonful of pepper; simmer gently about one hour, until the hare is tender, and serve on a hot platter like chicken _fricassee_. 71. =Jugged Hare.=--Prepare two hares as for a _civet_, in receipt No. 70; in the cup of vinegar and half a pint of Spanish sauce, (or in their place one pint of claret,) put the yellow rind of one lemon, a bouquet of sweet herbs, prepared as in Chapter first, eight cloves, two blades