(2) Skin and draw a Hare, chop off the shoulders and the
fore-part of the animal from the loins, remove the skin from
the fillets and thighs, and lard them with thin strips of
bacon. The bone should be taken out of the thighs so as
to bring them close together, tying with string to keep
them in their place, and then running a wooden skewer
through. Put the Hare in a baking-dish, dust over
with salt, put 5oz. or 6oz. of warmed butter over, and
place it in a quick oven. Let it remain for twenty minutes,
basting frequently, add 1 pint of sour cream, and finish the
cooking. When done, put it on a dish, add 1 teacupful
of gravy to the liquor in the pan, boil it up, stirring
frequently until reduced to a light sauce, and pour it
over the Hare. Double cream may be used instead of sour
cream, and then the sauce will require 1 table-spoonful of
kneaded butter, a few table-spoonfuls of meat glaze, and 1
wineglassful of vinegar added to it. In Germany, where this
is a common mode of preparing Hare, a compote of bilberries
is served with it.
Salmis of Hare. — (1) Skin and clean a Hare, split it down
the back, and cut off all the cutlets or fillets with their
bones attached. Put the remainder of the Hare into a
saucepan with a rich sauce, and stew until the meat
will easily leave the bones ; stew also the liver together
with a little calf’s liver, and pound them in a mortar
with butter and seasoning ; pound also the stewed flesh
of the Hare with more butter and seasoning, keeping them
separate from the liver. Put 2 breakfast-cupfuls of
stale breadcrumbs into a basin, pour over 1 pint of boiling
cream, put in a raw onion and a bay-leaf✪ Salmis of Hare, cover over, and
let it get cold. Remove the onion and bay-leaf, and work
in a large lump of butter, a seasoning of mace, white pepper,
and salt. Mix half of this with the liver and the other with
the pounded Hare-meat. Put these two mixtures in alternate
layers in a mould, and steam them for an hour. Put the
cutlets on a dish with £lb. of hot melted butter poured over,
let them soak, spread them out to cool, fry in butter,
turn the contents of the mould out on to a dish, and arrange
the cutlets round, leaning them against it. Pour round
a rich sauce made from chopped truffles, red wine, and any
bones of the Hare not otherwise used, seasoned to taste, and
thickened with a roux.
(2) Skin, draw, and truss a Hare, tie slices of fat bacon
all round, and put it in front of the fire to roast, basting
frequently. When it is nearly done, cut the meat up into
small and regular pieces. Put the bones and trimmings in
a saucepan with lib. of gravy-beef cut up small and fried, add
a turnip, a carrot, four fried onions, 1 teaspoonful each of salt
and pepper, a slice of ham, a little sugar, and tgall. of water.
Place the pan over a good fire, and boil the contents for
three hours. Strain, and when the liquor is quite cool, skim
off the fat. Put the gravy back in the pan, place it on the
fire again, and boil until it is reduced to a pint; then stir
in 2 wineglassfuls of port and the juice of a lemon. Put
the pieces of Hare in it, let it remain for an hour without
boiling, and t^is then ready for serving.
Page 81 · 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
(2) Skin and draw a Hare, chop off the shoulders and the fore-part of the animal from the loins, remove the skin from the fillets and thighs, and lard them with thin strips of bacon. The bone should be taken out of the thighs so as to bring them close together, tying with string to keep them in their place, and then running a wooden skewer through. Put the Hare in a baking-dish, dust over with salt, put 5oz. or 6oz. of warmed butter over, and place it in a quick oven. Let it remain for twenty minutes, basting frequently, add 1 pint of sour cream, and finish the cooking. When done, put it on a dish, add 1 teacupful of gravy to the liquor in the pan, boil it up, stirring frequently until reduced to a light sauce, and pour it over the Hare. Double cream may be used instead of sour cream, and then the sauce will require 1 table-spoonful of kneaded butter, a few table-spoonfuls of meat glaze, and 1 wineglassful of vinegar added to it. In Germany, where this is a common mode of preparing Hare, a compote of bilberries is served with it.
Salmis of Hare. — (1) Skin and clean a Hare, split it down the back, and cut off all the cutlets or fillets with their bones attached. Put the remainder of the Hare into a saucepan with a rich sauce, and stew until the meat will easily leave the bones ; stew also the liver together with a little calf’s liver, and pound them in a mortar with butter and seasoning ; pound also the stewed flesh of the Hare with more butter and seasoning, keeping them separate from the liver. Put 2 breakfast-cupfuls of stale breadcrumbs into a basin, pour over 1 pint of boiling cream, put in a raw onion and a bay-leaf, cover over, and let it get cold. Remove the onion and bay-leaf, and work in a large lump of butter, a seasoning of mace, white pepper, and salt. Mix half of this with the liver and the other with the pounded Hare-meat. Put these two mixtures in alternate layers in a mould, and steam them for an hour. Put the cutlets on a dish with 1/2 lb. of hot melted butter poured over, let them soak, spread them out to cool, fry in butter, turn the contents of the mould out on to a dish, and arrange the cutlets round, leaning them against it. Pour round a rich sauce made from chopped truffles, red wine, and any bones of the Hare not otherwise used, seasoned to taste, and thickened with a roux.
(2) Skin, draw, and truss a Hare, tie slices of fat bacon all round, and put it in front of the fire to roast, basting frequently. When it is nearly done, cut the meat up into small and regular pieces. Put the bones and trimmings in a saucepan with lib. of gravy-beef cut up small and fried, add a turnip, a carrot, four fried onions, 1 teaspoonful each of salt and pepper, a slice of ham, a little sugar, and 1/2 gall. of water. Place the pan over a good fire, and boil the contents for three hours. Strain, and when the liquor is quite cool, skim off the fat. Put the gravy back in the pan, place it on the fire again, and boil until it is reduced to a pint; then stir in 2 wineglassfuls of port and the juice of a lemon. Put the pieces of Hare in it, let it remain for an hour without boiling, and is then ready for serving.
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Salmis of Hare