Minced Hare. — Skin and clean a Hare, cut off all the meat,
mince it very fine, and add a finely-chopped onion and a
seasoning of ground spice, salt, and pepper. Take small
quantities of the mixture, roll them into balls, flour
well, put them into a frying-pan with hot dripping, and
brown slightly. Put the bones and trimmings into a
saucepan with 1 breakfast-cupful of rich broth, and simmer
gently at the side of the fire for about half-an-hour. Pour
the liquor into another saucepan, put in the meat collops,
add a little flavouring of wine, and simmer gently until they
are done (they will take from forty-five to sixty minutes).
Skim well and frequently, turn the whole out on to a dish,
and serve, with thin slices of lemon and small pieces of
toast✪ Minced Hare for garnish.
Potted Hare. — (1) Take some of the flesh of a Hare that lias
been cooked as for Stewed Hare (No. 2), cut off all the
flesh, and pound it in a mortar. When quite smooth,
rub it through a sieve, press it into a jar, flattening the
top quite level, cover witli paper, and place it in the
oven. When hot, take it out, remove the paper, let it get
cold, and then pour a little liquefied butter over to cover
it and keep the air away. Cover again with paper, and it
is then ready for use, and will keep for a long time.
(2) Select a Hare weighing about 51b., take off the skin,
draw, wash, and bone it, keeping the blood to mix in with
the forcemeat. Cut off the meat from the shoulders, and
half that of the legs, remove all the skin and sinews, and
put this flesh into a mortar with 12oz. of veal without skin
or gristle, and lib. of fat bacon, both cut up small ; pound
it, and whilst so doing add loz. of spiced salt and the blood.
Lard the body with pieces of fat bacon, cut it in halves,
dust it over well with about 2oz. of spiced salt, put it in a
saute-pan with loz. of butter, and fry for ten minutes. Put
a layer of the forcemeat at the bottom of a potting-pan to
about lin. in thickness, then put in one-half of the body,
sprinkling it over with another ounce of spiced salt, then
more forcemeat, and so on, finishing up with a layer of
forcemeat. Put a thin slice of bacon on the top, a bay-leaf✪ Potted Hare
on that, cover the pan, put it in a saucepan with 2in.
depth of water, place the saucepan over the fire, and cook
for three hours or so until done, which may be ascertained
by piercing the flesh with a trussing-needlc, which should
return clean. When done, let it get cold, cover with melted
fat, and it is ready for use. It should not be used within
a day or so of making ; and if required to be kept for a
time, pork should be used instead of the veal, and in the
same proportion.
Page 76 · 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
Minced Hare. — Skin and clean a Hare, cut off all the meat, mince it very fine, and add a finely-chopped onion and a seasoning of ground spice, salt, and pepper. Take small quantities of the mixture, roll them into balls, flour well, put them into a frying-pan with hot dripping, and brown slightly. Put the bones and trimmings into a saucepan with 1 breakfast-cupful of rich broth, and simmer gently at the side of the fire for about half-an-hour. Pour the liquor into another saucepan, put in the meat collops, add a little flavouring of wine, and simmer gently until they are done (they will take from forty-five to sixty minutes). Skim well and frequently, turn the whole out on to a dish, and serve, with thin slices of lemon and small pieces of toast for garnish.
Potted Hare. — (1) Take some of the flesh of a Hare that has been cooked as for Stewed Hare (No. 2), cut off all the flesh, and pound it in a mortar. When quite smooth, rub it through a sieve, press it into a jar, flattening the top quite level, cover witli paper, and place it in the oven. When hot, take it out, remove the paper, let it get cold, and then pour a little liquefied butter over to cover it and keep the air away. Cover again with paper, and it is then ready for use, and will keep for a long time.
(2) Select a Hare weighing about 51b., take off the skin, draw, wash, and bone it, keeping the blood to mix in with the forcemeat. Cut off the meat from the shoulders, and half that of the legs, remove all the skin and sinews, and put this flesh into a mortar with 12oz. of veal without skin or gristle, and 1lb. of fat bacon, both cut up small ; pound it, and whilst so doing add 1oz. of spiced salt and the blood. Lard the body with pieces of fat bacon, cut it in halves, dust it over well with about 2oz. of spiced salt, put it in a saute-pan with 1oz. of butter, and fry for ten minutes. Put a layer of the forcemeat at the bottom of a potting-pan to about 1in. in thickness, then put in one-half of the body, sprinkling it over with another ounce of spiced salt, then more forcemeat, and so on, finishing up with a layer of forcemeat. Put a thin slice of bacon on the top, a bay-leaf on that, cover the pan, put it in a saucepan with 2in. depth of water, place the saucepan over the fire, and cook for three hours or so until done, which may be ascertained by piercing the flesh with a trussing-needle, which should return clean. When done, let it get cold, cover with melted fat, and it is ready for use. It should not be used within a day or so of making ; and if required to be kept for a time, pork should be used instead of the veal, and in the same proportion.
Records on this page
Minced HarePotted Hare