Roasted Hare a la Soyer.— Select a fine Hare, and truss
it as for roasting. Chop the liver, and put it in a mortar
with 4oz. of chopped beef-suet, 2 breakfast-cupfuls of bread-
crumbs, 1 table-spoonful of finely-chopped parsley and thyme,
and pound them all together. Season the mixture with a
small quantity of salt, pepper, and grated nutmeg, and mix
it to a smooth paste with four eggs✪ Roasted Hare a la Soyer. Stuff the Hare with
the forcemeat, put it on the spit, baste with a few table-
spoonfuls of oil, and roast in front of a clear fire, dredging
it occasionally with flour. Cut the fillets off three more
Hares, skin them, “ lard with strips of bacon, put them
in a frying-pan with a small piece of butter, and fry
lightly, keeping them rather underdone. Fry in butter some
evenly-shaped pieces of bread. Prepare a border of mashed
potatoes, and turn it on to a hot dish ; cut the fillets into
halves, and arrange them alternately with the heart-shaped
pieces of bread on the potato border. Glaze the fillets and
croutons. When the Hare is cooked, place it in the centre
of the disli. Mix 1 table-spoonful of orange marmalade in
H pints of poivrade sauce, pour it round the Hare, and
serve.
Roasted Hare with Cream Sauce. — (1) Prepare a Hare,
and if it is an old one lard it with fine strips of fat bacon.
Boil the liver, finely chop it, and mix half of it with a
sufficient quantity of chopped bacon to make the stuffing ;
also add one washed, boned, and chopped anchovy, some
grated breadcrumbs, a small quantity of chopped beef-suet,
tecs, it: c., referred to, see under their special heads .
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
753
Hares — continued.
herbs, salt, pepper, and grated nutmeg to taste, and bind
the whole together with beaten egg. Stuff the Hare with
the mixture, sew it up, and fix it in front of a clear fire,
putting it some distance off at first, and afterwards moving
it closer. Baste continually with 3 pints of milk until
half cooked, and then finish with butter. Prepare the
following sauce for it : Pour the milk that the Hare was
first basted with into a saucepan, put in a bunch of sweet
herbs, let it stew at the side of the fire until within twenty
minutes of the Hare being cooked, and then strain it.
Put loz. of butter in the saucepan with 1 heaped table-
spoonful of flour✪ Roasted Hare with Cream Sauce, stir them over the fire until mixed,
pour the milk in gradually, and stir until boiling ; move
it to the side of the fire, put in the chopped liver, and let
it warm. When cooked, put the Hare on a hot dish, and
pour a small quantity of gravy round it. Fill a sauceboat
with the cream sauce, and serve with red-currant jelly.
Page 80 · 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
Roasted Hare a la Soyer.— Select a fine Hare, and truss it as for roasting. Chop the liver, and put it in a mortar with 4oz. of chopped beef-suet, 2 breakfast-cupfuls of breadcrumbs, 1 table-spoonful of finely-chopped parsley and thyme, and pound them all together. Season the mixture with a small quantity of salt, pepper, and grated nutmeg, and mix it to a smooth paste with four eggs. Stuff the Hare with the forcemeat, put it on the spit, baste with a few tablespoonfuls of oil, and roast in front of a clear fire, dredging it occasionally with flour. Cut the fillets off three more Hares, skin them, “ lard them with strips of bacon, put them in a frying-pan with a small piece of butter, and fry lightly, keeping them rather underdone. Fry in butter some evenly-shaped pieces of bread. Prepare a border of mashed
potatoes, and turn it on to a hot dish ; cut the fillets into
halves, and arrange them alternately with the heart-shaped pieces of bread on the potato border. Glaze the fillets and croutons. When the Hare is cooked, place it in the centre of the dish. Mix 1 table-spoonful of orange marmalade in H pints of poivrade sauce, pour it round the Hare, and serve.
Roasted Hare with Cream Sauce. — (1) Prepare a Hare, and if it is an old one lard it with fine strips of fat bacon.
Boil the liver, finely chop it, and mix half of it with a
sufficient quantity of chopped bacon to make the stuffing ; also add one washed, boned, and chopped anchovy, some grated breadcrumbs, a small quantity of chopped beef-suet,
tecs, it: c., referred to, see under their special heads .
Hares — continued.
herbs, salt, pepper, and grated nutmeg to taste, and bind the whole together with beaten egg. Stuff the Hare with the mixture, sew it up, and fix it in front of a clear fire, putting it some distance off at first, and afterwards moving it closer. Baste continually with 3 pints of milk until half cooked, and then finish with butter. Prepare the following sauce for it : Pour the milk that the Hare was first basted with into a saucepan, put in a bunch of sweet herbs, let it stew at the side of the fire until within twenty minutes of the Hare being cooked, and then strain it. Put 1oz. of butter in the saucepan with 1 heaped tablespoonful of flour, stir them over the fire until mixed, pour the milk in gradually, and stir until boiling ; move it to the side of the fire, put in the chopped liver, and let it warm. When cooked, put the Hare on a hot dish, and pour a small quantity of gravy round it. Fill a sauceboat with the cream sauce, and serve with red-currant jelly.
Records on this page
Roasted Hare a la SoyerRoasted Hare with Cream Sauce