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HUNTER'S HARE

(Belgian) - (The Belgian Cook-book)







Put your pieces of pigeon into a stew-pan in butter, and let it cook with
the pigeons. Then add one carrot, two onions, two sprigs of parsley, a
leaf of sage, five juniper berries, and a very little nutmeg. Stir it all
for a few minutes, and then, and only then, add a half-cupful of water
and Liebig, two rusks or dry biscuits in pieces, the juice of a lemon.
Put it all on the side of the fire, cover the saucepan and let it cook
gently for an hour and a half.
[_Mme. Vandervalle_.]











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