HANDS, To Whiten the. — Take a wineglassful of eau-de-Cologne,
and one of lemon juice; then shave into thin slices two cakes of brown
Windsor soap, melt it over the fire, add the Cologne-water and lemon
juice, stir it together, and pour it into a mould of any description.
When hard it will be fit for use. See also Almond Paste for the
Hands.
HARE (BROILED). — Rub the legs and shoulders with cold
butter or bacon fat, then put them into a vessel with salt, pepper, a little
parsley, a couple of sliced onions, a little thyme, a bay leaf, a glass of
vinegar, and half a glass of water✪ Hare (Broiled) ; let them remain in this seasoning for a
couple of days ; drain, rub them again with butter, and broil.
HARE (JUGGED), To Prepare. — Wash, and cut the hare into
suitable pieces, put them into a stone jar with some sweet herbs, an onion
with a few cloves stuck in it, a few pieces of lemon peel, and a teacupful of
water✪ Hare (Jugged) ; tie the jar down with a bladder ; then put a little hay at the bottom
of a saucepan, place the jar therein, three-parts fill with water, and boil till
the flesh is tender, which will probably take about three hours, replenishing
the water as it boils away. When quite tender, strain the gravy from the
fat, thicken it with flour, and give it a boil up ; then lay the hare in a dish,
pour the gravy over it, garnish with forcemeat balls, and serve with black
currant jelly.
HARE (POTTED). — Season, and bake with butter ; let it cool,
then pound it very fine with some ham, a little parsley, thyme, nutmeg,
cayenne, and salt ; add a spoonful of the gravy which came from the hare
when baked, put it into pots, and cover with melted butter.
HARE (ROAST). — Choose a tender hare, skin it, and make a
stuffing in the following manner : — Take a good handful of bread crumbs,
with the same quantity of beef suet well chopped, a little chopped parsiey,
lemon-thyme, and shalot, two eggs, a little butter and milk, salt, and
pepper✪ Hare (Roast) ; mix these into an oval shape, and sew them up in the belly of the
hare ; skewer the legs under the body, and hang it at a little distance from
the fire. Stop the spit frequently with the stuffed part to the fire, or it will
not be ready when the other parts are done. It will take from an hour
upwards, according to tenderness or age, during the first half of which it
should be basted with milk, and afterwards with butter. Serve with rich
gravy and currant jelly.
HARE SOUP. — Cut a hare into pieces, put into a stew-pan with
a glass of port wine, two onions stuck with cloves, a bunch of sweet herbs,
and a little cayenne pepper ; simmer slowly for one hour, then cover the
whole with good boiling broth, and simmer slowly till the meat is done.
Remove the flesh and let it drain ; strain the broth through a hair sieve,
put in a quarter of a pound of French barley, or the crumbs of a twopenny
loaf ; scald the liver, rub it through a sieve into the soup. Take the meat
from the bones, and pound it in a mortar, return it to the soup, and place
on the fire till near boiling. When ready to serve up, add the blood from
the hare ; this will darken the soup, but take care that it does not curdle.
Serve with toasted bread✪ Hare Soup in the tureen. The soup must never be made too
thick.
Page 97 · 5 recipe records on this page
Presented as published in 1891. 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
HANDS, To Whiten the. — Take a wineglassful of eau-de-Cologne, and one of lemon juice; then shave into thin slices two cakes of brown Windsor soap, melt it over the fire, add the Cologne-water and lemon juice, stir it together, and pour it into a mould of any description. When hard it will be fit for use. See also Almond Paste for the Hands.
HARE (BROILED). — Rub the legs and shoulders with cold butter or bacon fat, then put them into a vessel with salt, pepper, a little parsley, a couple of sliced onions, a little thyme, a bay leaf, a glass of vinegar, and half a glass of water ; let them remain in this seasoning for a couple of days ; drain, rub them again with butter, and broil.
HARE (JUGGED), To Prepare. — Wash, and cut the hare into suitable pieces, put them into a stone jar with some sweet herbs, an onion with a few cloves stuck in it, a few pieces of lemon peel, and a teacupful of water ; tie the jar down with a bladder ; then put a little hay at the bottom of a saucepan, place the jar therein, three-parts fill with water, and boil till the flesh is tender, which will probably take about three hours, replenishing the water as it boils away. When quite tender, strain the gravy from the fat, thicken it with flour, and give it a boil up ; then lay the hare in a dish, pour the gravy over it, garnish with forcemeat balls, and serve with black currant jelly.
HARE (POTTED). — Season, and bake with butter ; let it cool, then pound it very fine with some ham, a little parsley, thyme, nutmeg, cayenne, and salt ; add a spoonful of the gravy which came from the hare when baked, put it into pots, and cover with melted butter.
HARE (ROAST). — Choose a tender hare, skin it, and make a stuffing in the following manner : — Take a good handful of bread crumbs, with the same quantity of beef suet well chopped, a little chopped parsiey, lemon-thyme, and shalot, two eggs, a little butter and milk, salt, and pepper ; mix these into an oval shape, and sew them up in the belly of the hare ; skewer the legs under the body, and hang it at a little distance from the fire. Stop the spit frequently with the stuffed part to the fire, or it will not be ready when the other parts are done. It will take from an hour upwards, according to tenderness or age, during the first half of which it should be basted with milk, and afterwards with butter. Serve with rich gravy and currant jelly.
HARE SOUP. — Cut a hare into pieces, put into a stew-pan with a glass of port wine, two onions stuck with cloves, a bunch of sweet herbs, and a little cayenne pepper ; simmer slowly for one hour, then cover the whole with good boiling broth, and simmer slowly till the meat is done. Remove the flesh and let it drain ; strain the broth through a hair sieve, put in a quarter of a pound of French barley, or the crumbs of a twopenny loaf ; scald the liver, rub it through a sieve into the soup. Take the meat from the bones, and pound it in a mortar, return it to the soup, and place on the fire till near boiling. When ready to serve up, add the blood from the hare ; this will darken the soup, but take care that it does not curdle. Serve with toasted bread in the tureen. The soup must never be made too thick.
Records on this page
Hare (Broiled)Hare (Potted)Hare (Jugged)Hare (Roast)Hare Soup