TO-DAY'S DINNER.
{Specially wrlttin far Tm Domihioh.] SATURDAY. Roast Hare. Potato*. < Bed Currant Jelly., K , Boiled Bread Pudding. t , ROAST HAKE. ' .' •One hare, veal forcemeat,,a httlo milk," but■tor, red ourrant jolly.. Choose ajyeungibare, whioh can be >told by its young and sharp daws. To bo oaten in perfection it'must bang for gome time, and if proper care bo taken of, it" it may be kept Boyeral days. After it is skinned,, wash it well, and soak i for an' hour in worm w.ater to draw oat the blood. Make ' come Teal stuffing, wipe the hare dry, fill it with staffing, and sev it up. Make of the same forcomeat come balls for garnishing, and fry a nice brown. Put the hare' into a hot oven at first, keep it well basted < and cook from 11 to 1} hours.
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Dominion, Volume 2, Issue 544, 26 June 1909, Page 11
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138TO-DAY'S DINNER. Dominion, Volume 2, Issue 544, 26 June 1909, Page 11
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