Hare

He has swallowed a hare; he is drunk; more probably a HAIR, which requires washing down,
 Hares and Rabbits

when old, have the haunches thick, the ears dry and tough, and the claws blunt and ragged. A young hare has claws smooth and sharp, ears that easily tear, and a narrow cleft in the lip. A leveret is distinguished from a hare by a knob or small bone near the foot. 


 Stewed Hare

A much easier and quicker way is the following: —Prepare the hare as for jugging; put it into a stewpan with a few sweet herbs, half a dozen cloves, the same of allspice and black pepper, two large onions, and a roll of lemon peel; cover it with water: when it boils, skim it clean, and let it simmer gently till tender (about two hours); then take the meat up with a slice, set it by a fire to keep hot while you thicken the gravy; take three ounces of butter and some flour, rub together, put in the gravy, stir it well, and let it boil about ten minutes; strain it through a sieve over the meat, and it is ready. 


Hare Taking the Water

was pike-fishing one season on the Dorset Stour below Canford Major, when on passing from one field to another, I disturbed a hare. The animal at once entered an open, dry drain, and I lost sight of her. Presently, as I silently made my way plying my rod by the bank, I saw her, this time without any appearance of alarm, take to the water, and making her way through the sedges. She put her head to the stream so that the force of the current, with but slight exertion by swimming on her part, carried her nearly in a straight line to the opposite bank. Here I watched her to see whether she would trundle herself like a dog, but she merely rested a bit, letting the water run from her, and then set off at a rattling pace across the mead, which doubtless soon thoroughly dried her.

 Jugged Hare

Wash it very nicely, cut it up in pieces proper to help at table, and put them into a jugging-pot, or into a stone jar, just sufficiently large to hold it well; put in some sweet herbs, a roll or two of rind of a lemon, and a fine large onion with five cloves stuck in it; and, if you wish to preserve the flavour of the hare, a quarter of a pint of water; but, if you wish to make a ragoût, a quarter of a pint of claret or port wine, and the juice of a lemon. Tie the jar down closely with a bladder, so that no steam can escape; put a little hay in the bottom of the saucepan, in which place the jar; let the water boil for about three hours, according to the age and size of the hare, keeping it boiling all the time, and till up the pot as it boils away.

Care, however, must be taken that it is not overdone, which is the general fault in all made dishes. When quite tender, strain off the gravy from the fat, thicken it with flour, and give it a boil up; lay the pieces of hare in a hash dish, and pour the gravy over it. You may make a pudding the same as for roast hare, and boil it in a cloth, and when you dish up your hare, cut it in slices, or make forcemeat balls of it for garnish. For sauce, red currant jelly. 


Hare  (Lepus timidus ).—Hares and rabbits are of various colors, some brown, some grey, while others are whitish; their ears are long; behind the two front teeth, in the upper jaw, are two little tack-like teeth; the small tail is black and white, and the body about sixteen inches long. The name “hare” is given to the large forms, or types and “rabbit” to the smaller. The hare is found in Europe and Western Asia. It is very timid, and a nocturnal rather than a diurnal animal; but in a quiet neighborhood it is also seen during the day. It does not leave the district in which it was born unless it is forced to do so.

Hares multiply very rapidly, for they bring forth two to five young four or five times a year, for which they construct a kind of nest. The old animals choose a somewhat hollowed-out spot as their habitation, where they are protected against the storms. As they are very fond of cultivated plants, such as clover, carrots, turnips, young corn, and the bark of young trees (especially of fruit trees), they do much damage in fields and woods.

The Rabbit  (Lepus cuniculus ) is widely distributed in North America, and there are numerous varieties. The Jack-rabbit of the west is the largest. The original home of these sprightly little animals was Spain and North Africa.