Hare, Trussing. — Clean the vent, and
rinse it well with lukewarm water. Wipe the
inside, fill it with forcemeat, and sew it up
securely. Cut off the fore-legs at the first joint,
and the sinews under the legs, and bring both
the hind and fore-legs forward towards the
head. Fasten them close to the body with a
skewer run through them and the body as well.
Keep the head back with a skewer put in the
mouth through the head, and between the
shoulders. Skin the ears, and leave them entire.
Pass a string round the body, from skewer to
skewer, and fasten it over the back.
Hare, Wine Sauce for.— Take three
table-spoonfuls of good unflavoured gravy. Mix
with it three table-spoonfuls of claret, put it on
the fire, and stir iuto it one table-spoonful of
red currant jelly. When quite hot, serve as
quickly as possible. Time, ten minutes. Pro-
bable cost, 3d., exclusive of the wine. Sufficient
for three persons.
Hare, with TTouilles {see Kouillcs, with
Hare) .
Haricot Beans. — This vegetable, which is
cheap, nourishing, and easUy cooked, is not
nearly so well known as it deserve* to be. It is
commonly used, and largely cultivated on the
Continent ; elsewhere it is generally sold in a
dried state. The only secret in connection with
it, is to soak the beans in plenty of cold water
for several hours before they are used, and then
to put them into a saucepan, with cold water,
to sinmier gently until tender. After soaking
the beans will have become considerably larger.
They can be bought at the com and flour shops,
for 4d. and 6d. per quart, and if purchased ia
large quantities are generally sold cheaper.
The}' should be stored in a dry place, but it is
well not to keep them longer than twelve
months, or there is a danger of their becoming
musty.
Haricot Beans {see also Beans, Haricot).
Haricot Beans, To Boil.— Wash and
pick the beans, and soak them in cold water
over-night. Drain them, and put them into
a saucepan with plenty of cold water, add
a pinch of salt, and let them simmer gently
until tender. Pour the water from them, let
them stand by the fire, shaking them once or
twice to assist their drying, then add a small
piece of butter, and a Little pepper and salt, and
serve as hot as possible. Time, two hours to
boil. Probable cost, 2d. or 3d. per pint. Suf-
cient, one pint for tlirce or four pefsons.
Haricot Beans, To Boil (a la Maitre
d'Hotel). — When hfiricot beans can be obtained
fresh, they should be cooked as follows : — Put
two quarts of water into a stewpan, with half a
tea- spoonful of salt. When boiling, throw into
it one pint of freshly-shelled beans, and let them
simmer gently until soft. Drain them, and put
them into a saucepan with an ounce of fresh
butter, a httle pepper and salt, a dessert-spoonful
of scalded and chopped parsley, and a table-
spoonful of lemon-jui✪ Haricot Beans, To Boiloe. Shake the saucepan
over the fire, till they are well mixed, and serve
as hot as possible. Time, an hour and a half
to boH. Probable cost uncertain. Sufficient
for two or three persons.
Haricot Beans, To Boil (another way). ✪ Haricot Beans, To Boil (another way)
Page 704 · 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, Trussing. — Clean the vent, and rinse it well with lukewarm water. Wipe the inside, fill it with forcemeat, and sew it up securely. Cut off the fore-legs at the first joint, and the sinews under the legs, and bring both the hind and fore-legs forward towards the head. Fasten them close to the body with a skewer run through them and the body as well. Keep the head back with a skewer put in the mouth through the head, and between the shoulders. Skin the ears, and leave them entire. Pass a string round the body, from skewer to skewer, and fasten it over the back.
Hare, Wine Sauce for.— Take three table-spoonfuls of good unflavoured gravy. Mix with it three table-spoonfuls of claret, put it on the fire, and stir iuto it one table-spoonful of red currant jelly. When quite hot, serve as quickly as possible. Time, ten minutes. Probable cost, 3d., exclusive of the wine. Sufficient for three persons.
Hare, with TTouilles {see Kouillcs, with Hare) .
Haricot Beans. — This vegetable, which is cheap, nourishing, and easUy cooked, is not nearly so well known as it deserve to be. It is commonly used, and largely cultivated on the Continent ; elsewhere it is generally sold in a dried state. The only secret in connection with it, is to soak the beans in plenty of cold water for several hours before they are used, and then to put them into a saucepan, with cold water, to simmer gently until tender. After soaking the beans will have become considerably larger. They can be bought at the com and flour shops, for 4d. and 6d. per quart, and if purchased ia large quantities are generally sold cheaper. The}' should be stored in a dry place, but it is well not to keep them longer than twelve months, or there is a danger of their becoming musty.
Haricot Beans {see also Beans, Haricot).
Haricot Beans, To Boil.— Wash and pick the beans, and soak them in cold water over-night. Drain them, and put them into a saucepan with plenty of cold water, add a pinch of salt, and let them simmer gently until tender. Pour the water from them, let them stand by the fire, shaking them once or twice to assist their drying, then add a small piece of butter, and a Little pepper and salt, and serve as hot as possible. Time, two hours to boil. Probable cost, 2d. or 3d. per pint. Sufficient, one pint for three or four persons.
Haricot Beans, To Boil (a la Maitre d'Hotel). — When haricot beans can be obtained fresh, they should be cooked as follows : — Put two quarts of water into a stewpan, with half a tea- spoonful of salt. When boiling, throw into it one pint of freshly-shelled beans, and let them simmer gently until soft. Drain them, and put them into a saucepan with an ounce of fresh butter, a httle pepper and salt, a dessert-spoonful of scalded and chopped parsley, and a tablespoonful of lemon-juice. Shake the saucepan over the fire, till they are well mixed, and serve as hot as possible. Time, an hour and a half
to boH. Probable cost uncertain. Sufficient for two or three persons.
Haricot Beans, To Boil (another way).
Records on this page
Haricot Beans, To BoilHaricot Beans, To Boil (another way)