them in a deep dish ; pour over them some vinegar, and add
a seasoning of herbs and three or four slices of onions. Put
the bones and trimmings of the Hare into a saucepan with
plenty of water and a bunch of sweet herbs, and boil them )
until all the goodness is extracted. Put a good-sized lump of
butter into a stewpan, melt it, then .put in the larded pieces
of Hare, put the lid on, and steam them until tender. When
cooked, take out the pieces of Hare, strain the gravy back
into the stewpan, and add sufficient of the marinade to season
it. Finely mince the liver of the Hare with lib. of fresh
pork and fib. of bacon, and mix them with fib. of grated
bread, also a small quantity of fine herbs ; season the mix-
ture to taste, and bind it with three eggs✪ Larded Hare Pie. Put the forcemeat
into a stewpan with a small lump of butter, and stir it over j
a slow fire until cooked. Line a buttered pie-mould with a J
good pie-crust, spread in half of the forcemeat, then put in j
the pieces of Hare, and cover with the remaining forcemeat. J
Cover the pie with a flat of paste, trim it round the edges,
moisten and press them together, and make a slight incision |
at the top. Boll the trimmings of the paste out thin, and |
cut imitation leaves out of it ; damp them underneath with
water to make them adhere, and arrange them tastefully on
the top. Bake the pie for about two hours in a moderate j
oven, covering it with a sheet of paper when it begins to j
take colour, as it must not be too dark. Boil the gravy |
until reduced to about half its original quantity, then strain
it through a fine hair sieve, and when the pie is cooked, pour
it in with a funnel fixed in the top. Serve either hot or
cold, as desired.
(4) Cut off the meat from a Hare in large pieces, without any
bone. Put 2oz. or 3oz. of butter, a bay-leaf, and a couple of
shallots in a saucepan over a slow fire : when hot, put in the
pieces of Hare, and fry gently for ten minutes ; then let
them cool, and strain the butter. Make a forcemeat with the |
liver of the Hare, £lb. of suet, |lb. of lean beef, and a couple |
of shallots, all chopped very fine, and mixed with about 2oz. j
of breadcrumbs, a seasoning- of salt and pepper, and three 1
beaten eggs. Line the bottom of the pie-dish with this, put
in the cold Hare, season with salt and pepper, lay it on the
forcemeat in the dish, packing- it in as closely as possible, |
pour over it the butter it was fried in, and cover with fat
bacon cut in thin slices. When baked, take off the cover,
and serve red-currant jelly with it.
Hare Shape. — Take any remains of cold jugged Hare, cut off
all the meat, and pound it in a mortar. Warm a little of
the gravy, and add 1 table- spoonful of red-currant jelly, |
■joz. of gelatine, and 2 wineglassfuls of port, so as to make
5 gills in all. Decorate a suitable quart mould with small
forcemeat-balls, kept in position by being dipped in aspic
jelly, pour the gravy over the meat, and when it is nearly
cold pour the whole into the mould. When it is quite cold j
and set, turn it out on a dish, decorate it with rings of
lemon and small pieces of parsley, putting here and there
a few small pieces or croutons of aspic jelly, and decorate
the top with chopped aspic.
Page 67 · 1 recipe record 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
them in a deep dish ; pour over them some vinegar, and add a seasoning of herbs and three or four slices of onions. Put the bones and trimmings of the Hare into a saucepan with plenty of water and a bunch of sweet herbs, and boil them ) until all the goodness is extracted. Put a good-sized lump of butter into a stewpan, melt it, then .put in the larded pieces of Hare, put the lid on, and steam them until tender. When cooked, take out the pieces of Hare, strain the gravy back into the stewpan, and add sufficient of the marinade to season it. Finely mince the liver of the Hare with 1lb. of fresh pork and ½lb. of bacon, and mix them with ½lb. of grated bread, also a small quantity of fine herbs ; season the mixture to taste, and bind it with three eggs. Put the forcemeat into a stewpan with a small lump of butter, and stir it over j a slow fire until cooked. Line a buttered pie-mould with a J good pie-crust, spread in half of the forcemeat, then put in j the pieces of Hare, and cover with the remaining forcemeat. J Cover the pie with a flat of paste, trim it round the edges, moisten and press them together, and make a slight incision | at the top. Boll the trimmings of the paste out thin, and | cut imitation leaves out of it ; damp them underneath with water to make them adhere, and arrange them tastefully on the top. Bake the pie for about two hours in a moderate j oven, covering it with a sheet of paper when it begins to j take colour, as it must not be too dark. Boil the gravy | until reduced to about half its original quantity, then strain it through a fine hair sieve, and when the pie is cooked, pour it in with a funnel fixed in the top. Serve either hot or cold, as desired.
(4) Cut off the meat from a Hare in large pieces, without any bone. Put 2oz. or 3oz. of butter, a bay-leaf, and a couple of shallots in a saucepan over a slow fire : when hot, put in the pieces of Hare, and fry gently for ten minutes ; then let them cool, and strain the butter. Make a forcemeat with the liver of the Hare, ½lb. of suet, ½lb. of lean beef, and a couple | of shallots, all chopped very fine, and mixed with about 2oz. j of breadcrumbs, a seasoning- of salt and pepper, and three 1 beaten eggs. Line the bottom of the pie-dish with this, put in the cold Hare, season with salt and pepper, lay it on the forcemeat in the dish, packing- it in as closely as possible, | pour over it the butter it was fried in, and cover with fat bacon cut in thin slices. When baked, take off the cover, and serve red-currant jelly with it.
Hare Shape. — Take any remains of cold jugged Hare, cut off all the meat, and pound it in a mortar. Warm a little of the gravy, and add 1 table-spoonful of red-currant jelly, ½oz. of gelatine, and 2 wineglassfuls of port, so as to make 5 gills in all. Decorate a suitable quart mould with small forcemeat-balls, kept in position by being dipped in aspic jelly, pour the gravy over the meat, and when it is nearly cold pour the whole into the mould. When it is quite cold j and set, turn it out on a dish, decorate it with rings of lemon and small pieces of parsley, putting here and there a few small pieces or croutons of aspic jelly, and decorate the top with chopped aspic.
Records on this page
Larded Hare Pie