Hare Pie (Pate de Lievre). — (1) This is a French dish,
and cannot be made without an oval pate-dish or terrine.
Skin a Hare, and cut it up into joints, putting the blood in
a basin, or it may be cut into half joints, as it is more con-
venient for serving in this way. Chop small lib. of veal,
and mix with it an equal quantity of sausage-meat ; chop
fine two or three shallots, mix them with some finely-minced
parsley and thyme, and dust them over with salt and pepper ;
chop also some veal bones into very small pieces. Put a
layer of the Hare-meat at the bottom of the pate-dish, then
a layer of the sausage and veal mince, sprinkle them over
with the parsley and shallots, and cover the whole with a
few thin slices of bacon. When the dish is nearly full, add
the blood and ^ pint of Madeira or any white wine ; put
three or four bay-leaves on the top, cover over with the lid,
seal it hermetically with some paste made with flour and
water✪ Hare Pie (Pate de Lievre), and bake it in a slow oven for ten or twelve hours.
It is usually put in a baker’s oven after the bread has been
taken out, and left there for the night. The veal bones
should be added to the meat, and put about indiscriminately.
(2) This is a very elaborate mode of preparing this dish ;
but it has exceptional merit. Cut two fillets of uncooked
Hare into long squares, add to them an equal quantity of
slices of bacon, also cut in the same shapes. Sprinkle them
over with salt and pepper, and season very highly. Chop up
the meat from the legs, mix it up with an equal bulk of calf’s
liver, put them in a saucepan with a little melted bacon-fat,
sprinkle them over with salt and pepper, place the pan over
a good fire, and fry until the meat sets. Take it out, and
when it is quite cold, pound it in a mortar, pass it through
a sieve, and mix it up with its equal bulk of fresh raw pork,
minced and pounded in a mortar, and well seasoned with
pepper and salt. Prepare about lib. of puff paste, roll it out
Fig. 931. Hare Pie.
to a long round-cornered wide strip, put a layer of force-
meat in the centre, with the bacon and fillets in this, and
cover over with another layer of forcemeat. Fold the edges
of the paste over the meat, damp it a little, and cover it with
a thin strip of the paste ; cover this over again with another
strip of puff paste, in this make three small openings at a
little distance from one another, brush it over with egg, and
mark it with a knife. Put a strip of well-buttered paper
round the base of the pie to keep it in shape, and bake it
in a slack oven ; as soon as it begins to colour, cover it over
with buttered paper, and let it remain for two hours. When
it is done, take it out, let it stand for twenty minutes, pour
in through the holes at the top a few table-spoonfuls of melted
aspic-jelly, and serve when it is quite cold. See Fig. 931.
(3) Cut the thick flesh from the back and legs of a Hare
into large pieces, lard them with fillets of bacon, and put
Saxices, dec., referred to, see under their special heads.
748
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Hares — con tinned. ✪ Larded Hare Pie
Page 66 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hare Pie (Pate de Lievre). — (1) This is a French dish, and cannot be made without an oval pate-dish or terrine. Skin a Hare, and cut it up into joints, putting the blood in a basin, or it may be cut into half joints, as it is more convenient for serving in this way. Chop small lib. of veal, and mix with it an equal quantity of sausage-meat ; chop fine two or three shallots, mix them with some finely-minced parsley and thyme, and dust them over with salt and pepper ; chop also some veal bones into very small pieces. Put a layer of the Hare-meat at the bottom of the pate-dish, then a layer of the sausage and veal mince, sprinkle them over with the parsley and shallots, and cover the whole with a few thin slices of bacon. When the dish is nearly full, add the blood and ½ pint of Madeira or any white wine ; put three or four bay-leaves on the top, cover over with the lid, seal it hermetically with some paste made with flour and water, and bake it in a slow oven for ten or twelve hours. It is usually put in a baker’s oven after the bread has been taken out, and left there for the night. The veal bones should be added to the meat, and put about indiscriminately.
(2) This is a very elaborate mode of preparing this dish ; but it has exceptional merit. Cut two fillets of uncooked Hare into long squares, add to them an equal quantity of slices of bacon, also cut in the same shapes. Sprinkle them over with salt and pepper, and season very highly. Chop up the meat from the legs, mix it up with an equal bulk of calf’s liver, put them in a saucepan with a little melted bacon-fat, sprinkle them over with salt and pepper, place the pan over a good fire, and fry until the meat sets. Take it out, and when it is quite cold, pound it in a mortar, pass it through a sieve, and mix it up with its equal bulk of fresh raw pork, minced and pounded in a mortar, and well seasoned with pepper and salt. Prepare about lib. of puff paste, roll it out
Fig. 931. Hare Pie.
to a long round-cornered wide strip, put a layer of forcemeat in the centre, with the bacon and fillets in this, and cover over with another layer of forcemeat. Fold the edges of the paste over the meat, damp it a little, and cover it with a thin strip of the paste ; cover this over again with another strip of puff paste, in this make three small openings at a little distance from one another, brush it over with egg, and mark it with a knife. Put a strip of well-buttered paper round the base of the pie to keep it in shape, and bake it in a slack oven ; as soon as it begins to colour, cover it over with buttered paper, and let it remain for two hours. When it is done, take it out, let it stand for twenty minutes, pour in through the holes at the top a few table-spoonfuls of melted aspic-jelly, and serve when it is quite cold. See Fig. 931.
(3) Cut the thick flesh from the back and legs of a Hare into large pieces, lard them with fillets of bacon, and put
Saxices, dec., referred to, see under their special heads.
Hares — con tinned.
Records on this page
Hare Pie (Pate de Lievre)Larded Hare Pie