Hare Pasty (another way). —Cut the haro
into convenient- sized pieces, and cook them par-
tiaUy in a little good gravy. Take a pound of
sausage-meat and a pound of well-chopped veal
mix them together, and spread a layer of the
forcemeat at the bottom of a buttered pic-dish.
Put the pieces of hare upon it, and the rest of
the forcemeat between them. Sprinkle over
them three finely-minced shaUots, two tea-
spoonfuls of chopped parsley, a tea-spoonful
of thyme, and a little salt and pepper. The
quantity of salt used must depend upon the
saltness of the bacon. Lay two or three thin
slices of bacon over the whole, and pour in
a quarter of a pint of blood and half a pint
of the gravy in which the hare was stewed.
Cover the dish with a good crust and bake in a
moderate oven. This pasty may be eaten cither
hot or cold. Time, two hours to bake. Pro-
bable cost of hare, 3s. 6d. to 68. SufiScient for
eight or ten persons.
Hare Pepper.— Cut the hare into small
convenient-sized joints. Fry these in hot butter
xuitil nicely browned, and with them pne onion,
sliced, and three oimces of bacon, cut into dice.
Take out the hare, &c., while you brown two
table-spoonfuls of flour in the butter. Add gra-
dually a pint and a half of water or stock, and,
when it is smoothly mixed, put in the pieces of
hare, six or eight peppercorns, the rind of half
a lemon, four or five cloves, and the gravy from
the dish in which the hare lay. Simmer gently
for an hour or more. Put the pieces of hare
into a dish, strain the gravy over them, and
garnish with sKced lemon. "When the hind-
most part of the hare has been ah-eady served,
the inferior joints are excellent cooked thus.
The head should be split in two and the liver
cut into two or three pieces. Probable cost,
2s. Sufficient for three or four persons.
Hare Pie. — Skin the hare, cut it into con-
venient-sized joints, season these with pepper
and two poimded cloves, and fry them in hot
butter for ten or fifteen minutes, then put them
aside to cool. Pound the hver in a mortar with
four ounces of bacon, a shallot, finely minced, a
tea-spoonful of parsley, a tea-spoonful of thyme,
and half a tea-spoonful of pepper. Whilst pound-
ing add the blood tiU the forcemeat is of the
proper consistency, or, if blood is not liked, a glass
of port or the yolk of an egg may be substituted.
The head and inferior parts may be stewed for
gravy, with the same seasoning which would
be used for jugged hare. Line the edge of a
pie-dish with good crust, arrange the hare and
the forcemeat inside it in alternate layers, cover
the whole with thin shces of bacon, and pour
over it half a pint of the gravy, to which has
been added a tea-spoonful of red currant jeUy,
and, if liked, a glass of port. Bake in a good
oven and serve hot. Time, an hour and a half
to bake. Probable cost of hare, 3s. 6d. to 6s.
Sufficieat for eight or ten persons.
Hare Pie (another way).— Skin a hare,
cut it into smaU pieces, season them with pep-
per, salt, and two pounded cloves✪ Hare Pie, and put them
into a deep jar, which must be covered closely,
placed in a saucepan of boiling water, and
boiled for an hour. Line the edges of a pie-
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Page 697 · 1 recipe record 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 Pasty (another way). —Cut the haro into convenient-sized pieces, and cook them partially in a little good gravy. Take a pound of sausage-meat and a pound of well-chopped veal mix them together, and spread a layer of the forcemeat at the bottom of a buttered pic-dish. Put the pieces of hare upon it, and the rest of the forcemeat between them. Sprinkle over them three finely-minced shaUots, two teaspoonfuls of chopped parsley, a tea-spoonful of thyme, and a little salt and pepper. The quantity of salt used must depend upon the saltness of the bacon. Lay two or three thin slices of bacon over the whole, and pour in a quarter of a pint of blood and half a pint of the gravy in which the hare was stewed. Cover the dish with a good crust and bake in a moderate oven. This pasty may be eaten cither hot or cold. Time, two hours to bake. Probable cost of hare, 3s. 6d. to 68. Sufficient for eight or ten persons.
Hare Pepper.— Cut the hare into small convenient-sized joints. Fry these in hot butter until nicely browned, and with them one onion, sliced, and three ounces of bacon, cut into dice. Take out the hare, &c., while you brown two table-spoonfuls of flour in the butter. Add gradually a pint and a half of water or stock, and, when it is smoothly mixed, put in the pieces of hare, six or eight peppercorns, the rind of half a lemon, four or five cloves, and the gravy from the dish in which the hare lay. Simmer gently for an hour or more. Put the pieces of hare into a dish, strain the gravy over them, and garnish with sliced lemon. "When the hindmost part of the hare has been already served, the inferior joints are excellent cooked thus. The head should be split in two and the liver cut into two or three pieces. Probable cost, 2s. Sufficient for three or four persons.
Hare Pie. — Skin the hare, cut it into convenient-sized joints, season these with pepper and two pounded cloves, and fry them in hot butter for ten or fifteen minutes, then put them aside to cool. Pound the hver in a mortar with four ounces of bacon, a shallot, finely minced, a tea-spoonful of parsley, a tea-spoonful of thyme, and half a tea-spoonful of pepper. Whilst pounding add the blood tiU the forcemeat is of the proper consistency, or, if blood is not liked, a glass of port or the yolk of an egg may be substituted. The head and inferior parts may be stewed for gravy, with the same seasoning which would be used for jugged hare. Line the edge of a pie-dish with good crust, arrange the hare and the forcemeat inside it in alternate layers, cover the whole with thin shces of bacon, and pour over it half a pint of the gravy, to which has been added a tea-spoonful of red currant jelly, and, if liked, a glass of port. Bake in a good oven and serve hot. Time, an hour and a half to bake. Probable cost of hare, 3s. 6d. to 6s. Sufficient for eight or ten persons.
Hare Pie (another way).— Skin a hare, cut it into smaU pieces, season them with pepper, salt, and two pounded cloves, and put them into a deep jar, which must be covered closely, placed in a saucepan of boiling water, and boiled for an hour. Line the edges of a pie-
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Hare Pie