Hare, Gateau of (made with cold dressed
hare) . — Take the flesh fiom the bones of a cold
roast hare, remove the skin and sinews, cut it
small, and pound it in a mortar with the liver
of the hare✪ Forcemeat for Hare. Take half the weight of the meat,
in finely-grated bread-crumbs, soak them in as
much good broth as they will absorb, and mix
them with the pounded meat. Season with salt,
pepper, and spices, according to taste, together
with a finely -minced shallot, and a tea-spoonful
of chopped parsley. Add two well-beaten eggs.
Cover the inside of a mould with slices of bacon.
Put in the pounded meat, lay some more slices
on the top, and bake in a moderate oven, or put
it into a saucepan of boiling water, and let it
simmer gently for an hour. Take away the
bacon that sunounds it, and strew finely-grated
bread-crumbs over it. This dish may be eaten
either hot or cold. If eaten hot, a sauce should
be sent to table with it made of the bones and
trimmings of the hare, stewed in a little stock,
seasoned, and flavoured. Time, an hour and a
half to bake. Probable cost, Is., exclusive of
the cold hare.
Hare, Gravy for (««« Gravy for Hare).
Hare, Haricot of.— When the best parts
of the hare have been used, the remainder may
be cooked as follows: — Di\'ide the hare into
small, neat joints. Fry these for three or four
minutes in a little butter, then put them
into a larger stewpan, with a sprig of
parsley, a sprig of thyme, a shallot, finely minced,
two turnips and two carrots, cut into small
pieces, three or four cloves, and a little pepper
and salt. Mix a little flour very smoothly with
the butter in which the hare was fried, let it
brown lightly, then add gradually a pint and a
half of good stock. Let the sauce boil a minute
or two, then pour it over the hare, &c., and
simmer gently for an hour. A dessert-spoonful
of chili vinegar✪ Hare Haricot, or the same quantity of lemon-
juice may be added, if liked. Put the meat into
a hot dish, pour the sauce round it, and serve
with toasted sippets. Probable cost, 8d., exclu-
sive of the hare. Sufficient for three or four
persons.
Hare, Hashed. — Take the remains of
cold roast hare, and cut it into neat pieces. Put
a pint of gravy into a saucepan with the trim-
mings of the hare, a table-spoonful of red-
currant jelly, and salt and pepper, if necessary.
HAR
( 302 )
HAR
Simmer gently for twenty minutes. If there
is not so much as a pint of gravy remaining,
it must ho made up with water and stewed
longer. Strain the gravy, and put it into a
saucepan, and with it the pieces of hare,
dredged with flour, and a glass of port.
Simmer for a quarter of an hour, then cut the
forcemeat into slices, and put them into the gravy
for three or four minutes, to get hot, then serve
in a hot dish. Probahle cost, exclusive of the
cold meat and wine, 2d. Sufficient for three or
four persons. ✪ Hare Hashed
Page 693 · 4 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, Gateau of (made with cold dressed hare) . — Take the flesh fiom the bones of a cold roast hare, remove the skin and sinews, cut it small, and pound it in a mortar with the liver of the hare. Take half the weight of the meat, in finely-grated bread-crumbs, soak them in as much good broth as they will absorb, and mix them with the pounded meat. Season with salt, pepper, and spices, according to taste, together with a finely -minced shallot, and a tea-spoonful of chopped parsley. Add two well-beaten eggs. Cover the inside of a mould with slices of bacon. Put in the pounded meat, lay some more slices on the top, and bake in a moderate oven, or put it into a saucepan of boiling water, and let it simmer gently for an hour. Take away the bacon that surrounds it, and strew finely-grated bread-crumbs over it. This dish may be eaten either hot or cold. If eaten hot, a sauce should be sent to table with it made of the bones and trimmings of the hare, stewed in a little stock, seasoned, and flavoured. Time, an hour and a half to bake. Probable cost, Is., exclusive of the cold hare.
Hare, Gravy for (««« Gravy for Hare).
Hare, Haricot of.— When the best parts of the hare have been used, the remainder may be cooked as follows: — Divide the hare into small, neat joints. Fry these for three or four minutes in a little butter, then put them into a larger stewpan, with a sprig of parsley, a sprig of thyme, a shallot, finely minced, two turnips and two carrots, cut into small pieces, three or four cloves, and a little pepper and salt. Mix a little flour very smoothly with the butter in which the hare was fried, let it brown lightly, then add gradually a pint and a half of good stock. Let the sauce boil a minute or two, then pour it over the hare, &c., and simmer gently for an hour. A dessert-spoonful of chili vinegar, or the same quantity of lemon juice may be added, if liked. Put the meat into a hot dish, pour the sauce round it, and serve with toasted sippets. Probable cost, 8d., exclusive of the hare. Sufficient for three or four persons.
Hare, Hashed. — Take the remains of cold roast hare, and cut it into neat pieces. Put a pint of gravy into a saucepan with the trimmings of the hare, a table-spoonful of redcurrant jelly, and salt and pepper, if necessary.
HAR
( 302 )
HAR
Simmer gently for twenty minutes. If there is not so much as a pint of gravy remaining, it must ho made up with water and stewed longer. Strain the gravy, and put it into a saucepan, and with it the pieces of hare, dredged with flour, and a glass of port. Simmer for a quarter of an hour, then cut the forcemeat into slices, and put them into the gravy for three or four minutes, to get hot, then serve in a hot dish. Probahle cost, exclusive of the cold meat and wine, 2d. Sufficient for three or four persons.
Records on this page
Hare GravyForcemeat for HareHare HaricotHare Hashed