Cut up the leveret into small joints as follows : — Separate
the hind- legs even with the loins, remove the shoulders,
divide the loin into six parts, and split the head and neck
in halves. Place all these in a saut^pan with two ounces
of butter, fry them of a light-brown colour over a brisk
fire, then add a tablespoonful of chopped shalots, parsley,
and mushrooms, well mixed together ; put the lid on and
simmer for about ten minutes ; after which, drain off the
grease, add a pint of good broth, half a pound of nice clean
mushrooms, a piece of glaze as big as a walnut, a little
grated nutmeg, salt and pepper to taste. Simmer the whole
with the lid on for ten minutes. Squeeze the juice of half
a lemon ; stir the contents ; dish up the pieces of hare and
mushrooms ; pour the sauce over, and serve with a garnish
of crofttons fried in clarified butter.
PRACTICAL HOUSEHOLD COOKERY. 293
692. FILLETS OF HARE LARDED. VENISON SAUCE.
Fillet two hares and split these into halves; lard them
in the same style as i^Uets of beef, and place them at
the bottom of a stewpan lined with thin layers of fat
bacon. Moisten with half a pint of Madeira and half a
pint of good veal stock. Season with two bay -leaves, salt,
and pepper ; put a round of buttered paper on the fillets,
and set them in the oven to simmer for twenty- five minutes,
taking care to often baste them with their own liquor.
When they are nearly done remove the paper in order to
dry and glaze the larding ; drain the fillets upon a cloth ;
dish them up in a circle ; pour in the centre some Venison
sauce (No. 196), and serve.
698. HARE'S BACK WITH SHARP ITALIAN SAUCE.
Lard the back of a hare with small strips of fat bacon ;
^ on the spit and wrap in a buttered sheet of paper ; then
roast it before a clear fire for twenty-five minutes; re<
move the paper; continue roasting and basting for five
minutes longer, wheii the meat will be glazed, and then
dish up and serve with some Italian sauce (No. 205) in a
sauce-boat apart.
6M. ROAST HARE.
Skin a hare (saving the blood) and clean it as previously
described. Cross the hind-legs ; that is, pass one through
the other; roll the flank round on each side and secure
it with wooden skewers. Hold the loin and legs over the
fii*e for a few minutes, to set the flesh and facilitate larding.
Lard the thick part of the legs and fillet ; put the hare on
the spit ; cover it with buttered paper, but see that it is
doubled over the fillets; then roast it before a good fire
for thirty -five minutes, making the. fire more brisk on the
294 PRACTICAL HOUSEHOLD COOKERY.
side of the hind-quarter. ^Remove the paper; glaze the
hare by basting it with its own gravy for two or three
minutes longer; after which, dish it up with the gravy.
Meanwhile have ready a pint of Yenison sauce with which
the blood of the hare has been diluted and thickened as
described for jugged hare. Pour this into a sauce-boat
and serve with the hare.
Remarks ox Babbits.
There are two kinds of rabbits, the wild and tame, the
former being the better of the two. Rabbits, being so very
fertile in their progeny, are always plentiful in the market,
and can at all times be had for a trifle ; therefore I should
consider it a sin if we were not to prepare and serve them
in the most advantageous and best possible manner known
in cookery.
The flesh of young rabbits is very tender, as well as a
delicate and wholesome food, and makes good and nutritious
soups.
To farmers and others living in pountry places, where
butcher's meat can only be had with difficulty, this animal
is a great boon, as it affords them fresh meat, a food so
essential for health and strength to mankind. The flesh
of tame rabbits can be made equal in taste and flavour
to that of wild, if they are given some aromatic plants to
eat for a few days previous to being killed.
595. STEWED RABBIT. ✪ Rabbit Stewed a la Chasseur
Page 127 · 2 recipe records on this page
Presented as published in 1891. 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
Cut up the leveret into small joints as follows : — Separate the hind- legs even with the loins, remove the shoulders, divide the loin into six parts, and split the head and neck in halves. Place all these in a saut^pan with two ounces of butter, fry them of a light-brown colour over a brisk fire, then add a tablespoonful of chopped shalots, parsley, and mushrooms, well mixed together ; put the lid on and simmer for about ten minutes ; after which, drain off the grease, add a pint of good broth, half a pound of nice clean mushrooms, a piece of glaze as big as a walnut, a little grated nutmeg, salt and pepper to taste. Simmer the whole with the lid on for ten minutes. Squeeze the juice of half a lemon ; stir the contents ; dish up the pieces of hare and mushrooms ; pour the sauce over, and serve with a garnish of croutons fried in clarified butter.
692. FILLETS OF HARE LARDED. VENISON SAUCE.
Fillet two hares and split these into halves; lard them in the same style as i^Uets of beef, and place them at the bottom of a stewpan lined with thin layers of fat bacon. Moisten with half a pint of Madeira and half a pint of good veal stock. Season with two bay -leaves, salt, and pepper ; put a round of buttered paper on the fillets, and set them in the oven to simmer for twenty- five minutes, taking care to often baste them with their own liquor. When they are nearly done remove the paper in order to dry and glaze the larding ; drain the fillets upon a cloth ; dish them up in a circle ; pour in the centre some Venison sauce (No. 196), and serve.
698. HARE'S BACK WITH SHARP ITALIAN SAUCE.
Lard the back of a hare with small strips of fat bacon ; ^ on the spit and wrap in a buttered sheet of paper ; then roast it before a clear fire for twenty-five minutes; re< move the paper; continue roasting and basting for five minutes longer, wheii the meat will be glazed, and then dish up and serve with some Italian sauce (No. 205) in a sauce-boat apart.
6M. ROAST HARE.
Skin a hare (saving the blood) and clean it as previously described. Cross the hind-legs ; that is, pass one through the other; roll the flank round on each side and secure it with wooden skewers. Hold the loin and legs over the fii*e for a few minutes, to set the flesh and facilitate larding. Lard the thick part of the legs and fillet ; put the hare on the spit ; cover it with buttered paper, but see that it is doubled over the fillets; then roast it before a good fire for thirty -five minutes, making the. fire more brisk on the
side of the hind-quarter. ^Remove the paper; glaze the hare by basting it with its own gravy for two or three minutes longer; after which, dish it up with the gravy. Meanwhile have ready a pint of Yenison sauce with which the blood of the hare has been diluted and thickened as described for jugged hare. Pour this into a sauce-boat and serve with the hare.
Remarks ox Babbits.
There are two kinds of rabbits, the wild and tame, the former being the better of the two. Rabbits, being so very fertile in their progeny, are always plentiful in the market, and can at all times be had for a trifle ; therefore I should consider it a sin if we were not to prepare and serve them in the most advantageous and best possible manner known in cookery.
The flesh of young rabbits is very tender, as well as a delicate and wholesome food, and makes good and nutritious soups.
To farmers and others living in pountry places, where butcher's meat can only be had with difficulty, this animal is a great boon, as it affords them fresh meat, a food so essential for health and strength to mankind. The flesh of tame rabbits can be made equal in taste and flavour to that of wild, if they are given some aromatic plants to eat for a few days previous to being killed.
595. STEWED RABBIT.
Records on this page
Rabbit Stewed a la ChasseurStewed Rabbit