' strain the gravy, put in the pieces of meat, with
I the bruised hver, a cupful of blood, and half a
tumblerful of port. Simmer again as long as
I the meat requires it, and serve as hot as possible.
I The juice of half a lemon is by some considered
I an improvement. Time, altogether, about two
hours. Probable cost of hare, from 3s. 6d. to 6s.
Sufficient for six or eight persons.
Hare, Civet of {see also Civet of Hare).
Hare CoUops.— Take the remains of cold
hare, pick the meat from the bones, mince it
finely, and season ratlier highly with cayeime
and salt. For every pound of minced meat put
one ounce of butter into the irpng-pan, diedge
a little flour over it, add the meat, and keep
stirring over the fire till it is a dark brown.
Put haK a pint of strained gravy, made from
the bones and trimmings, into a saucepan, add
the coUops, and a glass of port. Simmer gently
for half an hour. Serve on a hot dish, with
toasted sippets for garnish. Probable cost, 4d.,
exclusive of the cold meat and wine. Sufficient
for two or three persons, when made with one
pound of minced meat. .
Hare Cutlets (a German recipe). — The
back of the hare, which is the best part of it,
may be divided into cutlets, and fried. The rest
may be used for soup, or served some other way.
Leave the bones in the cutlets, trim them neatly,
and rub into them some salt, pepper, and pounded
mace. Mix a dessert-spoonful of finely-minced
sweet herbs, and half a tea-spoonful of grated
lemon-rind, -with a quarter of a pint of bread-
crumbs. Dip the cutlets in egg, and afterwards
in the seasoned bread-crumbs, and fry them
in hot butter. Put them in a hot dish, squeeze
the juice of a lemon over them, and garnish the
dish vidth slices of hard-boUed egg and pickled
gherkins. Time, from twelve to fifteen minutes
to fry the cutlets. Probable cost of hare, from
38. 6d. to 6s. Sufficient for three or four persons.
HAR
(301 )
HAH
Hare (en Daube). — Cut off the head of a
hare, and truss it securely. Line a braising-
pan with slices of bacon, place the hare on it,
and with it a calf's foot, broken into small
pieces, a large onion, A^th four cloves stuck
into it, a large bunch of parsley, a sprig of
thyme, two sliced carrots, and a quarter of a
pint of good stock. Dredge a little pepper over
the meat, cover it with slices of bacon, lay three
or four folds of buttered paper over the bacon,
and simmer slowly for four hours. Strain the
gravy, boil it till it will jelly, pour it over the
meat, and serve cold. Probable cost of hare,
3s. 6d. to 6s. Sufficient for six or eight persons. ✪ Braised Hare
Page 691 · 5 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
' strain the gravy, put in the pieces of meat, with
I the bruised liver, a cupful of blood, and half a
tumblerful of port. Simmer again as long as
I the meat requires it, and serve as hot as possible.
I The juice of half a lemon is by some considered
I an improvement. Time, altogether, about two
hours. Probable cost of hare, from 3s. 6d. to 6s.
Sufficient for six or eight persons.
Hare, Civet of {see also Civet of Hare).
Hare CoUops.— Take the remains of cold hare, pick the meat from the bones, mince it finely, and season rather highly with cayeime and salt. For every pound of minced meat put one ounce of butter into the irpng-pan, diedge a little flour over it, add the meat, and keep stirring over the fire till it is a dark brown. Put haK a pint of strained gravy, made from the bones and trimmings, into a saucepan, add the collops, and a glass of port. Simmer gently for half an hour. Serve on a hot dish, with toasted sippets for garnish. Probable cost, 4d., exclusive of the cold meat and wine. Sufficient for two or three persons, when made with one pound of minced meat. .
Hare Cutlets (a German recipe). — The back of the hare, which is the best part of it, may be divided into cutlets, and fried. The rest may be used for soup, or served some other way. Leave the bones in the cutlets, trim them neatly, and rub into them some salt, pepper, and pounded mace. Mix a dessert-spoonful of finely-minced sweet herbs, and half a tea-spoonful of grated lemon-rind, -with a quarter of a pint of breadcrumbs. Dip the cutlets in egg, and afterwards in the seasoned bread-crumbs, and fry them in hot butter. Put them in a hot dish, squeeze the juice of a lemon over them, and garnish the dish with slices of hard-boUed egg and pickled gherkins. Time, from twelve to fifteen minutes to fry the cutlets. Probable cost of hare, from 38. 6d. to 6s. Sufficient for three or four persons.
HAR
(301 )
HAH
Hare (en Daube). — Cut off the head of a hare, and truss it securely. Line a braisingpan with slices of bacon, place the hare on it, and with it a calf's foot, broken into small pieces, a large onion, A^th four cloves stuck into it, a large bunch of parsley, a sprig of thyme, two sliced carrots, and a quarter of a pint of good stock. Dredge a little pepper over the meat, cover it with slices of bacon, lay three or four folds of buttered paper over the bacon, and simmer slowly for four hours. Strain the gravy, boil it till it will jelly, pour it over the meat, and serve cold. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.
Records on this page
Braised HareCivet of HareHare CollopsHare CutletsHare en Daube