Hare, Braised. — Stuff the hare with a
suitable forcemeat {see Hare, Forcemeat for).
Sew it up securely with needle and thread, and
put it into a braising-pan, with two finely-
minced shallots, a scraped carrot, four button-
mushrooms, or, in place of these, a table-spoon-
ful of mushroom ketchup, and a pint of good
stock. Place three ounces of butter on the
hare, put the lid on the pan, and simmer gently
for about two hours. Strain the gravy, thicken
it with a dessert-spoonful of flour, mixed
smoothly with a little cold_water; add a glass
of sherry, Madeira, or claret, simmer a few
minutes longer, and serve. Send red currant
jelly to table with the hare. Probable cost
of hare, 3s. 6d. to 6s. Sufficient for six or eight
persons.
Hare, Broiled. — Season the legs and
shoulders rather highly with a little salt and
cayenne, broil them over a clear fire, rub some
cold butter over them, and serve as quickly as
possible on a hot dish. Time, five minutes to
broil. Sufficient for thi-ee persons.
Hare Cakes. — Take the remains of cold
roast hare, and mince it finely with a quarter
of its weight of finely-shred suet. Pound the
mince in a mortar, and season rather highly
with salt and cayenne. Bind it together with
beaten egg and a little milk. The yolk of one
egg and a table-spoonful of mUk will be suf-
ficient for a pound of hare. Make the mince
up into small cakes, dip these in flour, and fry
them in hot dripjiing or lard. Serve them on
a hot dish, pour round them some gi'avy, made
with the bones and trimmings of the hare, and
garnish the dish with toasted sippets. Time,
five or six minutes to fry the cakes. Probable
cost, 4d., exclusive of the cold meat. Sufficient
for three persons.
Hare, Choosing a.- If the cleft in the
lip of a hare is widely spread, the claws blunt,
and the ears tough and hard, the animal is old,
and should be jugged, stewed, or made into
soup, but never roasted. When the body is
stiff, the hare is fresh ; if limp, it is stale. A
hare should be hung by the fore-legs, and is
always better if it is not paiinched for four or
five days after being killed. If it is already
paunched, the liver should be taken out and
scalded, the heart removed, and the inside of
the hare wiped dry every day. If a small piece
of charcoal be put in the inside, it will help to
keep the hare. A hare should be hung for ten
days or a fortnight, in cold weather, before
being cooked.
Hare, Civet of. — This dish may be made
either with the remains of cold roast hare or
with an uncooked hare. In the former case,
the meat would require to be wanned for a few
minutes only in the gravy ; in the latter, it
would have to be stewed with it. Divide the
hare into small neat pieces, and fry them for a
few minutes with half a pound of fat bacon, cut
into dice,andtwo ouncesof butter. When lightly
browned, hft out the meat and bacon, and mix
a table-spoonful of flour smootlily into the fat.
Add gradually a pint and a half of stock, and put
it into a stewpan with the bones of the hare,
half a dozen small onions, half a blade of mace,
a bay-leaf, a tea-spoonful of salt, a drachm of
ca5'enne, a small lump of sugar, and a few
mushrooms, or, in place of these, a tea-spoonful
of mushroom-powder or a table-spoonful of
I ketchup. Simmer gently for an hour, then ✪ Braised Hare
Page 690 · 3 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
Hare, Braised. — Stuff the hare with a suitable forcemeat {see Hare, Forcemeat for). Sew it up securely with needle and thread, and put it into a braising-pan, with two finelyminced shallots, a scraped carrot, four buttonmushrooms, or, in place of these, a table-spoonful of mushroom ketchup, and a pint of good stock. Place three ounces of butter on the hare, put the lid on the pan, and simmer gently for about two hours. Strain the gravy, thicken it with a dessert-spoonful of flour, mixed smoothly with a little cold water; add a glass of sherry, Madeira, or claret, simmer a few minutes longer, and serve. Send red currant jelly to table with the hare. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.
Hare, Broiled. — Season the legs and shoulders rather highly with a little salt and cayenne, broil them over a clear fire, rub some cold butter over them, and serve as quickly as possible on a hot dish. Time, five minutes to broil. Sufficient for thi-ee persons.
Hare Cakes. — Take the remains of cold roast hare, and mince it finely with a quarter of its weight of finely-shred suet. Pound the mince in a mortar, and season rather highly with salt and cayenne. Bind it together with beaten egg and a little milk. The yolk of one egg and a table-spoonful of milk will be sufficient for a pound of hare. Make the mince up into small cakes, dip these in flour, and fry them in hot dripping or lard. Serve them on a hot dish, pour round them some gravy, made with the bones and trimmings of the hare, and garnish the dish with toasted sippets. Time, five or six minutes to fry the cakes. Probable cost, 4d., exclusive of the cold meat. Sufficient for three persons.
Hare, Choosing a.- If the cleft in the lip of a hare is widely spread, the claws blunt, and the ears tough and hard, the animal is old, and should be jugged, stewed, or made into soup, but never roasted. When the body is stiff, the hare is fresh ; if limp, it is stale. A hare should be hung by the fore-legs, and is
always better if it is not paunched for four or five days after being killed. If it is already paunched, the liver should be taken out and scalded, the heart removed, and the inside of the hare wiped dry every day. If a small piece of charcoal be put in the inside, it will help to keep the hare. A hare should be hung for ten days or a fortnight, in cold weather, before being cooked.
Hare, Civet of. — This dish may be made
either with the remains of cold roast hare or
with an uncooked hare. In the former case,
the meat would require to be wanned for a few
minutes only in the gravy ; in the latter, it
would have to be stewed with it. Divide the
hare into small neat pieces, and fry them for a
few minutes with half a pound of fat bacon, cut
into dice,andtwo ouncesof butter. When lightly
browned, hft out the meat and bacon, and mix
a table-spoonful of flour smootlily into the fat.
Add gradually a pint and a half of stock, and put
it into a stewpan with the bones of the hare,
half a dozen small onions, half a blade of mace,
a bay-leaf, a tea-spoonful of salt, a drachm of
cayenne, a small lump of sugar, and a few
mushrooms, or, in place of these, a tea-spoonful
of mushroom-powder or a table-spoonful of
I ketchup. Simmer gently for an hour, then
Records on this page
Braised HareHare CakesCivet of Hare