Hare, Ovened. — Instead of hashing hare,
it may be warmed up as foUows : — Take the
remains of cold hare and pick the meat from
the bones. Divide it into small neat pieces.
Cut half a pound of fat bacon into dice. Fry
these in butter till sHghtly browned, and put
them at the bottom of a deep pie-dish. Strew
a handful of finely-grated bread-crumbs over
them, and on this place the pieces of hare, sea-
soned with pepper and salt. Cut some button-
mushrooms✪ Hare, Ovened into halves, stew them partially, and
lay them on the hare, and over them another
layer of bread-criimbs. Distribute httle pieces
of butter over the suifaco, and enough broth to
prevent the whole getting dry and hard. This
should be put in in small quantities, as required.
Put the dish into the oven and serve when hot
throughout. If mushrooms are not to be had,
supply their place with mashed potatoes, and
add a little ketchup to the broth which is used
to moisten the hare. Time, three-quarters of
an hour to bake. Probable cost. Is., exclusive
of the cold hare. Sufficient for four or five
persons.
Hare Pasty; (a German recipe).— Skin the
hare, and cut it into joints or half -joints ; lard
these with thin strips of bacon, and lay them in a
deep dish, with an onion, finely minced, twenty
juniper berries, a bay-leaf, a dozen peppeixoms,
and a quarter of a pint of vinegar. Let them
remain in this marinade twelve hours, turning
and basting them frequently. Drain the pieces
of hare, and put them into a stewpan with three
ounces of butter. Cover the pan closely, and
let them steam until tender. Take them out,
and put into the stewpan half the marinade and
half a pint of good, nicely- seasoned gravy.
Boil the liver, mince it finely, and make a force-
meat by mixing with it a quarter of a pound of
bacon, half a pound of pork, four ounces of
finely-grated bread-crumbs, a quarter of a nut-
meg, grated, some salt and pepper, a tea-spoon-
f-ul of minced parsley, half as much powdered
thyme, and two weU-beaten eggs✪ Hare Pasty. Stir this
over a gentle fire tmtil it is sufficiently cooked.
Spread half the forcemeat on the bottom of a
baking-dish, put the pieces of hare upon it, with
the rest of the forcemeat between them. Pour
in a quarter of a pint of the gravy, and lay two
or three thin shccs of bacon over the whole.
Cover the dish with a good crust, and bake in a
moderate oven for an hour and a haK. Boil
the gravy dovsTi a little, and pour it through a
hole in the lid. This pasty may be eaten either
hot or cold. Probable cost of hare, 3s. 6d. to
68. Sufficient for eight or nine persons.
Page 696 · 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
Hare, Ovened. — Instead of hashing hare, it may be warmed up as follows: — Take the remains of cold hare and pick the meat from the bones. Divide it into small neat pieces. Cut half a pound of fat bacon into dice. Fry these in butter till slightly browned, and put them at the bottom of a deep pie-dish. Strew a handful of finely-grated bread-crumbs over them, and on this place the pieces of hare, seasoned with pepper and salt. Cut some buttonmushrooms into halves, stew them partially, and lay them on the hare, and over them another layer of bread-crumbs. Distribute little pieces of butter over the surface, and enough broth to prevent the whole getting dry and hard. This should be put in in small quantities, as required. Put the dish into the oven and serve when hot throughout. If mushrooms are not to be had, supply their place with mashed potatoes, and add a little ketchup to the broth which is used to moisten the hare. Time, three-quarters of an hour to bake. Probable cost. Is., exclusive of the cold hare. Sufficient for four or five persons.
Hare Pasty; (a German recipe).— Skin the hare, and cut it into joints or half -joints ; lard these with thin strips of bacon, and lay them in a deep dish, with an onion, finely minced, twenty juniper berries, a bay-leaf, a dozen peppercorns, and a quarter of a pint of vinegar. Let them remain in this marinade twelve hours, turning and basting them frequently. Drain the pieces of hare, and put them into a stewpan with three ounces of butter. Cover the pan closely, and let them steam until tender. Take them out, and put into the stewpan half the marinade and half a pint of good, nicely- seasoned gravy. Boil the liver, mince it finely, and make a forcemeat by mixing with it a quarter of a pound of bacon, half a pound of pork, four ounces of finely-grated bread-crumbs, a quarter of a nutmeg, grated, some salt and pepper, a tea-spoonful of minced parsley, half as much powdered thyme, and two weU-beaten eggs. Stir this over a gentle fire until it is sufficiently cooked. Spread half the forcemeat on the bottom of a baking-dish, put the pieces of hare upon it, with the rest of the forcemeat between them. Pour in a quarter of a pint of the gravy, and lay two or three thin slices of bacon over the whole. Cover the dish with a good crust, and bake in a moderate oven for an hour and a haK. Boil the gravy down a little, and pour it through a hole in the lid. This pasty may be eaten either hot or cold. Probable cost of hare, 3s. 6d. to 68. Sufficient for eight or nine persons.
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Hare, OvenedHare Pasty