Rodst Hare. — Have the hare skinned and well cleaned, stuff as
fowl, with a force-meat of bread-crumbs, chopped fat pork, a little
sweet majoram, onion, pepper and salt, just moistened with hot
water. Sew up with fine cotton, tie legs closely to the body in a
kneeling position, lay in dripping-pan, back uppermost, pour two
cups boiling water over it, cover with another pan and bake, closely
covered — except when basting with butter tend water — for three quar-
ters of an hour. Uncover, baste freely with the gravy until meetly
browned; dredge with flour and baste with butter until a' fine
froth appears on the surface. Take up hare, put in another pan on
a trivet or rack and place in oven while gravy is being made. Skim
that left in the pan, add water if necessary, season, thicken with
browned flour, stir in tablespoon currant jelly and some chopped
parsley✪ Roast Hare, boil up, pour a few spoonfuls of it over the hare, and serve
the rest in a gravy-boat. Clip the threads and send the hare in with
currant jelly around it, as this is an indispensable accompaniment.
Some baste well with milk for a short time, and afterwards with but-
ter, basting often so as to preserve the meat on the back luicy and
nutritive. When it is almost roasted enough, flour the nare, and
baste well with butter. When nicely frothed, dish, remove the twine,
and send to table with a little gravy in dish, and a gravy-boat of same.
For economy, ^ood beef dripping may be substituted for milk and
butter in basting, which must be continued almost without inter-
mission. If liver is good, it may be parboiled, minced, and mixed
with the stuffing ; but it should not be used unless quite fresh. The
Jack Rabbit of our western prairies is said to be closely akin to the
much prized English hare and equally as fine eating. Some broil
slightly over the coals, to give firmness to the flesh, then cover with
slices of fat pork from the neck to the legs, roast it for an hour,
and serve with sharp sauce to which has been added the chopped
liver,
HaBhed Partridge, — Take three partridges and after they are
plucked and drawn, roast rather underdone, covering with paper,
as they should not be browned ; cut into joints, take off the skin
from the wings, legs and breasts ; put these into a stewpan, cover
and set by until^ gravy is ready. Cut a slice of ham into small
pieces, and put into a stewpan with a sliced carrot, three or four
mushrooms, three sliced shallots, a bunch of savory herbs, two
cloves, and six whole peppers, and fry lightly in a little butter, pour
in three-fourths pint stocK✪ Hare Partridge, add the bones and trimmings from the
partridges, and simmer fifteen minutes. Strain the gravy, let cool,
and skim off every particle of fat ; put it to the legs, wings, ana
breasts; let all gradually warm through on back of stove, and
when on the point of boiling, serve, garnishing the dish with crou-
tons. The remains of roast partridge do very well dressed in this
way, although not so good as when the birds are only half roasted.
328 GAME.
Page 274 · 2 recipe records on this page
Presented as published in 1890. 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
Rodst Hare. — Have the hare skinned and well cleaned, stuff as fowl, with a force-meat of bread-crumbs, chopped fat pork, a little sweet majoram, onion, pepper and salt, just moistened with hot water. Sew up with fine cotton, tie legs closely to the body in a kneeling position, lay in dripping-pan, back uppermost, pour two cups boiling water over it, cover with another pan and bake, closely covered — except when basting with butter tend water — for three quarters of an hour. Uncover, baste freely with the gravy until neatly browned; dredge with flour and baste with butter until a fine froth appears on the surface. Take up hare, put in another pan on a trivet or rack and place in oven while gravy is being made. Skim that left in the pan, add water if necessary, season, thicken with browned flour, stir in tablespoon currant jelly and some chopped parsley, boil up, pour a few spoonfuls of it over the hare, and serve the rest in a gravy-boat. Clip the threads and send the hare in with currant jelly around it, as this is an indispensable accompaniment. Some baste well with milk for a short time, and afterwards with butter, basting often so as to preserve the meat on the back luicy and nutritive. When it is almost roasted enough, flour the hare, and baste well with butter. When nicely frothed, dish, remove the twine, and send to table with a little gravy in dish, and a gravy-boat of same. For economy, ^ood beef dripping may be substituted for milk and butter in basting, which must be continued almost without intermission. If liver is good, it may be parboiled, minced, and mixed with the stuffing ; but it should not be used unless quite fresh. The Jack Rabbit of our western prairies is said to be closely akin to the much prized English hare and equally as fine eating. Some broil slightly over the coals, to give firmness to the flesh, then cover with slices of fat pork from the neck to the legs, roast it for an hour, and serve with sharp sauce to which has been added the chopped liver,
Hashed Partridge, — Take three partridges and after they are plucked and drawn, roast rather underdone, covering with paper, as they should not be browned ; cut into joints, take off the skin from the wings, legs and breasts ; put these into a stewpan, cover and set by until^ gravy is ready. Cut a slice of ham into small pieces, and put into a stewpan with a sliced carrot, three or four mushrooms, three sliced shallots, a bunch of savory herbs, two cloves, and six whole peppers, and fry lightly in a little butter, pour in three-fourths pint stocK, add the bones and trimmings from the partridges, and simmer fifteen minutes. Strain the gravy, let cool, and skim off every particle of fat ; put it to the legs, wings, ana breasts; let all gradually warm through on back of stove, and when on the point of boiling, serve, garnishing the dish with croutons. The remains of roast partridge do very well dressed in this way, although not so good as when the birds are only half roasted.
Records on this page
Roast HareHare Partridge