Gold Boast Tenison in Aspic.— Gut from a roasted leg of
venison nice square pieces about 2 inches in size. Place a deep
form in a pan of cracked ice, pour into the form some aspic (see
Aspic) Ys ii^ch high, and let this get firm ; then cover it with a dec-
orations of boiled beets cut into scallops, slices of hard-boiled eggs,
small green pickles, capers, and small white onions. Cover with
450 GAMB.
aspic, let it get firm, put in some of the meat, and ooyer again with
aspic ; continue alternately with aspic, meat, and the other ingredi-
ents until the form is full ; let the last layer be aspic. When firm and
ready to serve hold the form for a second in hot water, turn it on to
a round dish, and garnish with parsley. Serve with mayonnaise.
Hare and Babbits^ Boasted.— Bemove the entire skin from 2
good-sized rabbits or a good-sized hare, then the fine skin ; cut off
the head, open the belly, remove the insides, carefully separate the
gall from the liver, wash and wipe the hare dry, lard with fine strips
of larding pork, season with 1 even teaspoonful salt, lay into a
roasting pan, put 2 ounces butter in small pieces over it, place in a
hot oven, and roast, basting frequently till light brown ; then add
a little water, and roast till done, which will take about 45 minutes ;
the meat should be juicy and rare on the bone. Lay the hare on a
hot dish, garnish with shaved pink and white horseradish, and senre
with celery-root salad and currant jelly. (For salad, see my book
on Desserts and Salads.)
Hare roasted & I'Anglaise* — Remove the entire skin from a
good-sized hare, leaving on the head and feet ; then cut off the fine
skin with a sharp knife, wash and wipe dry, lard with fine strips of
larding pork ; then season with 1 even tablespoonful salt, Vt even
teaspoonful pepper;✪ Tenison Steak à la Maitre d'Hôtel stuff it with the following filling: Mix the
crumbs of Ys small loaf of bread with Ys pound fine-chopped veal
fat or suet, season with 1 teaspoonful salt, Ys teaspoonful pepper,
Ys teaspoonful nutmeg, the same of thyme, marjoram, fine-chopped
parsley, Y» giU of cream or milk, 1 whole egg, and 2 yolks ; stuff the
hare with this ; sew up, lay in a roasting pan, put a skewer through
the shoulder and head, and skewer the hind legs close to the body,
so that the hare sits in the pan as if alive; put 2 ounces butter in
small pieces over the top, set the pan in a hot oven, and roast till
light brown, basting freely with its own gravy ; then add 1 gill of
boiling water, continue to roast till done — ^about 1 hour ; the meat
should be juicy and rare on the bone. Lay the hare on a hot dish.
GAMB. 461
remove the skewers and threads ; then free the gravy from fat, add
a little broth to the gravy, let it boil up, strain, and serve in a sauce
bowl ; send currant jelly to table with it ✪ Stuffed Hare
Page 303 · 3 recipe records on this page
Presented as published in 1914. 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
Cold Roast Venison in Aspic.— Cut from a roasted leg of venison nice square pieces about 2 inches in size. Place a deep form in a pan of cracked ice, pour into the form some aspic (see Aspic) Ys ii^ch high, and let this get firm ; then cover it with a decorations of boiled beets cut into scallops, slices of hard-boiled eggs, small green pickles, capers, and small white onions. Cover with
aspic, let it get firm, put in some of the meat, and cover again with aspic ; continue alternately with aspic, meat, and the other ingredients until the form is full ; let the last layer be aspic. When firm and ready to serve hold the form for a second in hot water, turn it on to a round dish, and garnish with parsley. Serve with mayonnaise.
Hare and Rabbits Roasted.— Remove the entire skin from 2 good-sized rabbits or a good-sized hare, then the fine skin ; cut off the head, open the belly, remove the insides, carefully separate the gall from the liver, wash and wipe the hare dry, lard with fine strips of larding pork, season with 1 even teaspoonful salt, lay into a roasting pan, put 2 ounces butter in small pieces over it, place in a hot oven, and roast, basting frequently till light brown ; then add a little water, and roast till done, which will take about 45 minutes ; the meat should be juicy and rare on the bone. Lay the hare on a hot dish, garnish with shaved pink and white horseradish, and senre with celery-root salad and currant jelly. (For salad, see my book on Desserts and Salads.)
Hare roasted à l'Anglaise.— — Remove the entire skin from a good-sized hare, leaving on the head and feet ; then cut off the fine skin with a sharp knife, wash and wipe dry, lard with fine strips of larding pork ; then season with 1 even tablespoonful salt, V½ even teaspoonful pepper stuff it with the following filling: Mix the crumbs of ½ small loaf of bread with ½ pound fine-chopped veal fat or suet, season with 1 teaspoonful salt, ½ teaspoonful pepper, ½ teaspoonful nutmeg, the same of thyme, marjoram, fine-chopped parsley, ½ gill of cream or milk, 1 whole egg, and 2 yolks ; stuff the hare with this ; sew up, lay in a roasting pan, put a skewer through the shoulder and head, and skewer the hind legs close to the body, so that the hare sits in the pan as if alive; put 2 ounces butter in small pieces over the top, set the pan in a hot oven, and roast till light brown, basting freely with its own gravy ; then add 1 gill of boiling water, continue to roast till done — ^about 1 hour ; the meat should be juicy and rare on the bone. Lay the hare on a hot dish.
remove the skewers and threads ; then free the gravy from fat, add a little broth to the gravy, let it boil up, strain, and serve in a sauce bowl ; send currant jelly to table with it
Records on this page
Tenison Steak à la Maitre d'HôtelStuffed HareSandwiches