Yorkshire Hare Cake.^ — Procure a
hare, three-quarters of a pound of lean ham,
four hard-boiled eggs, and a little gravy jeUy.
Pick the flesh from the bones in pieces as large
as possible, di^dde it into neat coUops, about a
quarter of an inch thick, and put these aside in
a covered dish till wanted. Put the bones and
trimmings of the hare into a saucepan, with a
calf's foot, a carrot, an onion stuck with two
cloves, a bay-leaf, a few sticks of celery, a
bmich of parsley, a sprig of thyme, and half a
dozen peppercorns. Pour upon the ingredients
as much stock or water as ■will cover them, and
let them simmer gently till the gravy is strong
and pleasantly flavoured. If the liquor is not
so strong that it will jelly when cold, two
ounces or more of gelatine✪ Yorkshire Hare Cake may be dissolved in
it. Free the jelly entu-ely from fat ; spread a
thin layer of it at the bottom of an earthen
potting-pan, and fill the pan with alternate
layers of the collops of hare, thin slices of ham,
the hard-boiled eggs cut into slices, and the
gravy jelly. Season each layer with a slight
sprinkhng of herbs and spices {see Aromatic
Seasoning of Herbs and Spices). When the-
■whole of the ingredients are used, cover the pan
■with a coarse paste of flour and water, put it
in the oven in a diipping-tin, three-parts filled
with boiling water, and keep the water boiling
round it till it is done enough. Take the pan
out of the oven and leave it in a cold place
till the next day. Turn it out upon a dish,
garnish -^vith parsley, and serve as a luncheon,
breakfast, or supper dish. Time to bake the
cake, one hour and a quarter to one hour and
three-quarters, according to the size of the hare.
Probable cost of hare, 3s. 6d. to 6s. 6d. each.
Sufficient for ten or twelve persons.
Yorkshire Pie. — A true Yorkshire pie,
such as constitutes a standing dish during the
Christmas festivities at the hospitable board of
a Yorkshire squire, is simply a raised pie filled
with poultry and game of different kinds, put
one inside the other and side by side. These
pies are sometimes made of a large size ; and it is
recorded that one of them, which was sent from
Shefiield in 1832 as a present to the then Lord
Chancellor Brougham, broke down on account
of its weight. Yorkshire pies require both
skill and patience for their manufacture. They
are not common, and are becoming less and
less so ; nevertheless, when successfully made
they form a most excellent dish, and one
sure to be highly appreciated. Turkey, phea-
sants, ducks, fowls, grouse, snipes, and tongue;
any or all of these may enter into their com-
l^osition. Whatever birds are used should be
boned and partially stewed before being put
into the pie : the smallest of them should be
filled with good, highly-seasoned veal forcemeat ;
a layer of forcemeat should be placed at the
bottom of the pie, and all the vacant places
filled with the same. A recipe is here given for
making a moderate-sized pie. Bone a fowl and
a goose ; fill the fowl with good veal forcemeat,
truss it, and sew it up. Truss the goose, and
put the two side by side in a stewpan which
will just hold them. Pour over them as much
stock as will cover them, and let them simmer
gently for half an hour. Take them up, put
the fowl inside the goose, truss the latter, and
sew it up.✪ Yorkshire Pie
Page 2346 · 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
Yorkshire Hare Cake.^ — Procure a hare, three-quarters of a pound of lean ham, four hard-boiled eggs, and a little gravy jeUy. Pick the flesh from the bones in pieces as large as possible, divide it into neat collops, about a quarter of an inch thick, and put these aside in a covered dish till wanted. Put the bones and trimmings of the hare into a saucepan, with a calf's foot, a carrot, an onion stuck with two cloves, a bay-leaf, a few sticks of celery, a bmich of parsley, a sprig of thyme, and half a dozen peppercorns. Pour upon the ingredients as much stock or water as ■will cover them, and let them simmer gently till the gravy is strong and pleasantly flavoured. If the liquor is not so strong that it will jelly when cold, two ounces or more of gelatine may be dissolved in it. Free the jelly entirely from fat ; spread a thin layer of it at the bottom of an earthen potting-pan, and fill the pan with alternate layers of the collops of hare, thin slices of ham, the hard-boiled eggs cut into slices, and the gravy jelly. Season each layer with a slight sprinkhng of herbs and spices {see Aromatic Seasoning of Herbs and Spices). When the- ■whole of the ingredients are used, cover the pan ■with a coarse paste of flour and water, put it in the oven in a dripping-tin, three-parts filled with boiling water, and keep the water boiling round it till it is done enough. Take the pan out of the oven and leave it in a cold place till the next day. Turn it out upon a dish, garnish -^vith parsley, and serve as a luncheon, breakfast, or supper dish. Time to bake the cake, one hour and a quarter to one hour and three-quarters, according to the size of the hare. Probable cost of hare, 3s. 6d. to 6s. 6d. each. Sufficient for ten or twelve persons.
Yorkshire Pie. — A true Yorkshire pie, such as constitutes a standing dish during the Christmas festivities at the hospitable board of a Yorkshire squire, is simply a raised pie filled
with poultry and game of different kinds, put one inside the other and side by side. These pies are sometimes made of a large size ; and it is recorded that one of them, which was sent from Shefiield in 1832 as a present to the then Lord Chancellor Brougham, broke down on account of its weight. Yorkshire pies require both skill and patience for their manufacture. They are not common, and are becoming less and less so ; nevertheless, when successfully made they form a most excellent dish, and one sure to be highly appreciated. Turkey, pheasants, ducks, fowls, grouse, snipes, and tongue; any or all of these may enter into their composition. Whatever birds are used should be boned and partially stewed before being put into the pie : the smallest of them should be filled with good, highly-seasoned veal forcemeat ; a layer of forcemeat should be placed at the bottom of the pie, and all the vacant places filled with the same. A recipe is here given for making a moderate-sized pie. Bone a fowl and a goose ; fill the fowl with good veal forcemeat, truss it, and sew it up. Truss the goose, and put the two side by side in a stewpan which will just hold them. Pour over them as much stock as will cover them, and let them simmer gently for half an hour. Take them up, put the fowl inside the goose, truss the latter, and sew it up.
Records on this page
Yorkshire Hare CakeYorkshire Pie