Cassell's dictionary of cookery

Hare, Florendine (sometimes called Roll of Hare). — Take a hare, cut off the head, bone it, dry it well with a soft cloth, and spread the stuffing over the inside. Roll it up, sew it securely with strong thread, and put it into a saucepan, with as much water as will barely cover it, a tea-spoonful of salt, half a teaspoonful of pepper, a bunch of parsley, and an onion, stuck with four cloves. Let it simmer very gently for an hour and a half, then drain off a pint and a half of the gravy, and put it into another saucepan, with a table-spoonful of mushroom ketchup, a dessert-spoonful of lemon pickle, and two wine-glassfuls of port. Thicken the gravy with flour, and add a little browning, if necessary. Stir it until it is smooth and thick. Put the hare on a hot dish, pour the gravy round it, and let forcemeat balls and stewed mushrooms be served with it. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Forcemeat for.— If the liver of the hare is perfectly sound, boil it gently for six minutes, mince it finely, and mix it with four table-spoonfuls of finely-grated bread-crumbs, half a tea-spoonful of fresh lemon rind, chopped very small, half a tea-spoonful of minced parsley, a quarter of a tea-spoonful of thyme, and the same of sweet marjoram, a small tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a tea-spoonful of cayenne, and two or three grates of nutmeg. Mix the dry ingredients thoroughly, then work into them two ounces of good butter and the yolks of two eggs. If the liver is not sound, it may be omitted, and then one egg only will be necessary. Everything ' used in making forcemeat should be quite fresh and sweet, or a very unpleasant flavour may be given to the dish. Probable cost, 6d. Sufficient for one hare. Hare, Forcemeat for (another way).— See Forcemeat for Hare. Hare, Gateau of. — Prepare a hare as if for roasting. Cut it into joints. The best parts — the back, thighs, and shoulders — may be used for the gateau, and the remainder for a civet or for soup. Take the meat from the skin and sinews, cut it up, and pound it in a mortar, with one pound of the neck or loin of veal, half a pound of fresh, lean pork, and a quarter of a pound of unsmoked fat bacon. A table-spoonful of soup or stock may be added while pounding, so as to make the meat into a smooth paste. Add pepper, salt, and cayenne to taste, together with two or three small onions, finely minced, and a tea-spoonful of chopped parsley. Beat half a dozen raw eggs, and add them one at a time. Line the bottom and sides of a baking-dish with slices of fat bacon, cut very thin. Spread the chopped meat over it, about an inch and a half in thickness, and place two or three more slices upon it. Repeat until all the meat is used, letting bacon be uppermost. Place the skin of the bacon or a coarse crust of flour and water on the top of the dish, to keep in the juices, and bake in a moderate oven. If the oven were hot, the meat would be hard and dry. When cool, dip the dish into hot water, turn out the cake, place on a napkin, and garnish according to taste. This dish is good for breakfast or luncheon, and will keep for some days. It should be eaten cold. Time, about four hours to bake. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.