HARE, To Carve a. — Hares are sent to table on their haunches
with their heads to the left of the carver. The choice slices are obtained
from cuts made down the whole length of the back, the next favourite
parts being the legs, which are taken off and the flesh divided from or
served upon them after the small bones have been parted from the thighs ;
89
after this separate the shoulders by passing the knife between the joint and
the trunk. Divide the head by inserting the knife at the top, and cut it
through in the direction of the nose, first separating the upper from the
under jaw. The head, brains, and ears (which should be cut off close to
the roots) are by some persons considered dainty morsels. When the hare
is young the back is divided at the joints into three or four parts, after
being freed from the ribs and under-skin. It has lately become the fashion
to bone hares before sending them to table. The stuffing, to be sent with
every plate, will be found inside the belly.
HARES, To Choose. — Hares intended to be roasted should be
young ; when old they are only fit to be stewed. In order to judge of their
age feel the first joint of the fore claw ; if a small nut can be felt, the animal
is still of a tender age ; should this nut have disappeared, turn the claw
sideways, if the joint crack, the hare is young. When these indications
are wanting, it is a sign of age.
HARICOT BEANS AND MINCED ONIONS.— Soak a
pint of haricot beans in cold water all night ; put them into a saucepan
with a little butter and two quarts of cold water, boil gently for two hours,
and drain them in a colander. Peel three onions, cut them into small
pieces, and fry them in butter a light brown colour ; stir in a teaspoonful
of flour ; add a gill of brown gravy, season with pepper and salt✪ Haricot Beans and Minced Onions, and stir
it until it boils and thickens ; put in the beans, mix the whole, and serve
as hot as possible.
HARNESS (BLACK), Polish for. — One dram of indigo, a
quarter of an ounce of isinglass, half an ounce of soft soap, four ounces
of glue, a pennyworth of logwood raspings, and a quart of vinegar. Boil
the whole on a stove till reduced to a pint. Apply with a sponge.
HARNESS, Composition for. — Melt twelve ounces of beeswax
and a quarter of a pound of mutton suet ; add three-quarters of a pound
of sugar, a quarter of a pound of soft soap dissolved in water, and two
ounces of finely-powdered indigo. Mix well together, then add half a pint
turpentine. Apply with a sponge, and polish off with a brush.
HARNESS (FADED), To Restore. — Faded harness may be
restored to a good condition by applying a mixture of logwood and bichro-
mate of potass, or powdered Aleppo galls, with a little alum.
HARNESS, To Clean. — Sponge off all the dirt, then apply with
a soft brush a mixture of rotten-stone, pulverised charcoal, and Galipoli
oil ; wipe with a soft cloth, and polish off with prepared charcoal.
The brass ornaments may be cleaned with equal parts of nitric acid,
sulphuric acid, and water, applied with a woollen cloth tied on to a stick ;
let the mixture remain on for a moment, then wash it off, and polish with
a leather.
Page 98 · 1 recipe record 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
HARE, To Carve a. — Hares are sent to table on their haunches with their heads to the left of the carver. The choice slices are obtained from cuts made down the whole length of the back, the next favourite parts being the legs, which are taken off and the flesh divided from or served upon them after the small bones have been parted from the thighs ;
after this separate the shoulders by passing the knife between the joint and the trunk. Divide the head by inserting the knife at the top, and cut it through in the direction of the nose, first separating the upper from the under jaw. The head, brains, and ears (which should be cut off close to the roots) are by some persons considered dainty morsels. When the hare is young the back is divided at the joints into three or four parts, after being freed from the ribs and under-skin. It has lately become the fashion to bone hares before sending them to table. The stuffing, to be sent with every plate, will be found inside the belly.
HARES, To Choose. — Hares intended to be roasted should be young ; when old they are only fit to be stewed. In order to judge of their age feel the first joint of the fore claw ; if a small nut can be felt, the animal is still of a tender age ; should this nut have disappeared, turn the claw sideways, if the joint crack, the hare is young. When these indications are wanting, it is a sign of age.
HARICOT BEANS AND MINCED ONIONS.— Soak a pint of haricot beans in cold water all night ; put them into a saucepan with a little butter and two quarts of cold water, boil gently for two hours, and drain them in a colander. Peel three onions, cut them into small pieces, and fry them in butter a light brown colour ; stir in a teaspoonful of flour ; add a gill of brown gravy, season with pepper and salt, and stir it until it boils and thickens ; put in the beans, mix the whole, and serve as hot as possible.
HARNESS (BLACK), Polish for. — One dram of indigo, a quarter of an ounce of isinglass, half an ounce of soft soap, four ounces of glue, a pennyworth of logwood raspings, and a quart of vinegar. Boil the whole on a stove till reduced to a pint. Apply with a sponge.
HARNESS, Composition for. — Melt twelve ounces of beeswax and a quarter of a pound of mutton suet ; add three-quarters of a pound of sugar, a quarter of a pound of soft soap dissolved in water, and two ounces of finely-powdered indigo. Mix well together, then add half a pint
turpentine. Apply with a sponge, and polish off with a brush.
HARNESS (FADED), To Restore. — Faded harness may be restored to a good condition by applying a mixture of logwood and bichromate of potass, or powdered Aleppo galls, with a little alum.
HARNESS, To Clean. — Sponge off all the dirt, then apply with a soft brush a mixture of rotten-stone, pulverised charcoal, and Galipoli oil ; wipe with a soft cloth, and polish off with prepared charcoal.
The brass ornaments may be cleaned with equal parts of nitric acid, sulphuric acid, and water, applied with a woollen cloth tied on to a stick ; let the mixture remain on for a moment, then wash it off, and polish with a leather.
Records on this page
Haricot Beans and Minced Onions