Cut the hare into pieces; toss it in a few ounces of
butter, with some small pieces of slightly salted bacon ;
when a little coloured, add 2 tablespoonfuls of flour
and a couple of tumblers of light red wine. Add
pepper, spices, bunch of herbs, bay leaf, a clove, and an
onion. Let this simmer very slowly by the side of
the fire for 5 hours (can be done in a jar in the oven).
Have some small onions; toss them in butter till
slightly brown, moisten with stock, add a pinch of
sugar, and cook them slowly. When the hare is nearly
cooked, take out the herbs and onion, and add a few
mushrooms✪ Civet of Hare ; then, if it wants salt, add some. Finish
cooking. Dish up the hare Avith the sauce, and serve
round the small onions, the mushrooms, and some fried
sippets.
293. — Broiled Rabbit.
Cut the rabbit into joints ; wrap each joint in a
buttered paper, and broil it in a Dutch oven before
MEATS AND BIBBS.
119
the fire. When cooked, take the papers off, and dish
np the rabbit with maitre d’hotel or anchovy butter,
spread on each joint.
294. — Rabbits “ Sautes.”
Cut the rabbit up into neat fillets and joints. Cut
some small pieces of raw ham ; toss these together in
butter over a hot fire, with some chopped onion (clove
of garlic), parsley, and thyme ; then sprinkle them
over with floui'. Add some stock, a little white wine.
Simmer together tiU the rabbit is cooked. Strain the
sauce ; j)ut it back on the fire ; add some chopped
mushrooms; cook a few minutes longer, and serve
over the rabbit.
295. — Rabbits ‘‘ eii Papillote.”
Chop up some pansley, mushrooms, shallot, clove of
garlic, a little bacon, with pepper and salt. Mix this
in a little gi’avy✪ Rabbits 'en Papillote' on the fire to form a paste. Cut a
rabbit into neat fillets and joints. Cover each piece
with the above paste ; then wrap a thin slice of fat
bacon, and fix each piece neatly in an oiled paper.
Cook them slowly before the fire or in the oven, and
serve in the papers.
296. — Ham “au Vin de Madere.”
Soak a ham for 24 hours. Tie it up in a nice cloth
and parboil it, or steam it in a Warren’s cooking po-t
120
WHOLESOME COOKERY.
till half cooked ; then let it drain. Put in a large
saucepan a bottle of Madeira wine✪ Ham 'au Vin de Madere' ; put in the ham,
and finish cooking it in this. Serve with a macedoine
of vegetables or a puree of spinach or sorrel.
297 — Pore a la Robert.
Have a piece of fresh pork ; sprinkle it over with
salt, and leave it for two daj^s; then roast it and
serve it with a sauce Robert.
298. — Salpicon.
Cut up some ham, some onion, and some mush-
rooms, and a set of cooked brains or a sweetbread.
Toss the onions and ham together in some butter,
then add the mushrooms and brains ; add a little
stock or gravy. Simmer together; then thicken the
sauce with yolks of eggs, and season with pej)per, salt,
and lemon -juice.
299. — Croustades.
Cut a sandwich loaf into slices about 2 inches
thick ; scoop out the inside of each slice so as to make
an empty case ; fry these cases in boiling fat, and fill
them with any savoury mixture liked. Serve hot.
300. — Savoury Rice Mould.
Clean and wash 6 ounces of rice. Put it in a stew-
pan with cold "water ; boil it 1 minute, then take it
MEATS AND BIRDS.
121
✪ Salpicon
Page 43 · 10 recipe records on this page
Presented as published in 1887. 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 the hare into pieces; toss it in a few ounces of butter, with some small pieces of slightly salted bacon ; when a little coloured, add 2 tablespoonfuls of flour and a couple of tumblers of light red wine. Add pepper, spices, bunch of herbs, bay leaf, a clove, and an onion. Let this simmer very slowly by the side of the fire for 5 hours (can be done in a jar in the oven). Have some small onions; toss them in butter till slightly brown, moisten with stock, add a pinch of sugar, and cook them slowly. When the hare is nearly cooked, take out the herbs and onion, and add a few mushrooms ; then, if it wants salt, add some. Finish cooking. Dish up the hare with the sauce, and serve round the small onions, the mushrooms, and some fried sippets.
293. — Broiled Rabbit.
Cut the rabbit into joints ; wrap each joint in a buttered paper, and broil it in a Dutch oven before
the fire. When cooked, take the papers off, and dish up the rabbit with maitre d'hotel or anchovy butter, spread on each joint.
294. — Rabbits “ Sautes.”
Cut the rabbit up into neat fillets and joints. Cut some small pieces of raw ham ; toss these together in butter over a hot fire, with some chopped onion (clove of garlic), parsley, and thyme ; then sprinkle them over with floui'. Add some stock, a little white wine. Simmer together till the rabbit is cooked. Strain the sauce ; put it back on the fire ; add some chopped mushrooms; cook a few minutes longer, and serve over the rabbit.
295. — Rabbits ‘‘ eii Papillote.”
Chop up some pansley, mushrooms, shallot, clove of garlic, a little bacon, with pepper and salt. Mix this in a little gravy on the fire to form a paste. Cut a rabbit into neat fillets and joints. Cover each piece with the above paste ; then wrap a thin slice of fat bacon, and fix each piece neatly in an oiled paper. Cook them slowly before the fire or in the oven, and serve in the papers.
296. — Ham “au Vin de Madere.”
Soak a ham for 24 hours. Tie it up in a nice cloth and parboil it, or steam it in a Warren's cooking pot
till half cooked ; then let it drain. Put in a large saucepan a bottle of Madeira wine ; put in the ham, and finish cooking it in this. Serve with a macedoine of vegetables or a puree of spinach or sorrel.
297.— Pork a la Robert.
Have a piece of fresh pork ; sprinkle it over with salt, and leave it for two days; then roast it and serve it with a sauce Robert.
298. — Salpicon.
Cut up some ham, some onion, and some mushrooms, and a set of cooked brains or a sweetbread. Toss the onions and ham together in some butter, then add the mushrooms and brains ; add a little stock or gravy. Simmer together; then thicken the sauce with yolks of eggs, and season with pej)per, salt, and lemon -juice.
299. — Croustades.
Cut a sandwich loaf into slices about 2 inches thick ; scoop out the inside of each slice so as to make an empty case ; fry these cases in boiling fat, and fill them with any savoury mixture liked. Serve hot.
300. — Savoury Rice Mould.
Clean and wash 6 ounces of rice. Put it in a stewpan with cold "water ; boil it 1 minute, then take it
Records on this page
Civet of HareRoast BirdRabbits 'en Papillote'Broiled RabbitBroiled RabbitRabbits 'Sautes'Ham 'au Vin de Madere'SalpiconCroustadesSavoury Rice Mould