_Palestine Soup
*Jugged Hare, Red Currant Jelly
Brussels Sprouts
Potato Puff
Endive Salad
Cheese Fingers
Vanilla Souffle
Coffee_
_*Jugged Hare_--1 hare, 1 cup Crisco, 1-1/2 pounds gravy beef, 1
onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt,
red pepper and pepper to taste.
Skin, paunch and wash hare, cut it into pieces, dredge with flour, and
fry in hot Crisco. Have ready 1-1/2 pints gravy, made from beef, and
thickened with flour. Put this into jar; add pieces of fried hare,
onion stuck with cloves, lemon peeled and sliced, and seasonings;
cover jar tightly, put into saucepan of boiling water, and let it stew
until hare is quite tender, taking care to keep the water boiling.
When nearly ready pour in wine, add forcemeat balls, and allow to cook
10 minutes. Serve with red currant jelly.
For forcemeat balls, mix together in basin, 2 tablespoons Crisco,4
tablespoons crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon poultry
seasoning, 1/2 teaspoon grated lemon rind, seasoning of salt, pepper,
red pepper, and paprika, and 1 beaten egg, form into small balls, roll
in flour, and add to hare.