The encyclopaedia of practical cookery

Hare au Chaudron.— Skin and clean a Hare, and cut it into pieces on a dish, so as to catch the blood. Put ^lb. of sliced bacon on the bottom of a stewpan, put in the pieces of Hare, with the blood, a bunch of sweet herbs, one small onion stuck with three cloves, 1 teaspoonful of salt, i teaspoonful of pepper, and 1J pints of red wine, and place the stewpan over Fig. 929. Hare au Chaudron. a clear wood fire, allowing the flames to spread round the pan until the wine catches fire. Leave it until the wine burns out ; then put in tjlb. of butter kneaded with a little flour, stir it well, put the lid on the pan, and stew at the side of the fire for half-an-hour. When cooked, dress the pieces of Hare on a hot dish, strain the cooking liquor through a fine hair sieve over them, and serve very hot. See Fig. 929. Hare a la Minute. — Skin and draw a Ha.re, cut it up into joints, and put them in a saucepan with a little butter, sprinkling them over with salt and pepper and mixed spice. For details respecting Culinary Processes , Utensils, Sauces, dec., referred, to, see under their special heads. Hares — continued. Place the pan on the fire and toss it; when the meat is firm, add a few mushrooms finely chopped, a little parsley, shallot, and 1 table-spoonful of flour. Stir them well, add a little white wine and stock to moisten, and when it boils, pour it out on a dish, and serve hot. Hare’s Backs with Poivrade Sauce. — Remove the backs of a couple of Hares, lard them with strips of firm bacon-fat, wrap them round with buttered or oiled paper, place them on the spit in front of a clear fire, and roast them until done. About five minutes before taking- them from the fire, remove the paper so as to glaze them with thin liquor, put them on a dish, and serve poivrade sauce in a sauceboat. Hare Cheese (Pain de Lievre). — (1) To all intents and purposes this dish may be regarded as the king of a cold collation, whether luncheon or supper. It is clearly described by Dubois. Remove the meat from the shoulders and legs of a cooked Hare, pare off the skin, cut it up into pieces, put it into a frying-pan with some bacon, and fry till browned. Take it out, let it get cool, put it into a mortar, pound well, and add an equal bulk of raw fat bacon, finely chopped, and a little trimmings of truffles. Season it very highly, pass it through a sieve, and add a quarter of its bulk each of cooked bacon and raw truffles cut up into large dice. Butter a timbale mould, press into it the forcemeat, put a layer of bacon on the top, and place the mould in a saute-pan with water to about one-third its height. Put the pan in a moderate oven, bake for forty-five minutes, and then let it cool. Spread some of the cheese, when cold, on a baking- sheet to about 4in. in thickness, cut it into two equal shapes like cutlets, glaze them, place truffles on the thick part, and cover them all over with a layer (very thin) of aspic jelly. Place a low stand with a flat top in the centre of a dish, and on it pile a group of small round truffles, dipped in half-set jelly to fasten them together. Put a small bone in the narrow end of each cutlet, with a ruffle round it, and dish them up in a circle round the truffles.