Skin and neatly draw the hare (if there is any
blood left, preserve it mixed with a little sugar) ;
preserve the liver, carefully removing the gall ;
cut the hare into twelve or fourteen neat joints ;
place in deep dish or jar ; season with salt, pepper,
nutmeg, sliced onion, two cloves, one sprig of
thyme and bay leaves. Add the wine and let it
soak, well mixed, for five or six hours ; lift out the
pieces and drain on a cloth ; fry them lightly in a
saute pan with the butter ; dredge with flour and
stir over a brisk fire until a light brown colour ;
moisten with stock, red wine and liquor. Fry the
bacon, previously cut into dice, and put with the
mixture, when the latter boils. Simmer for about
103
THE DUDLEY RECIPES
an hour ; put in the onions, previously braised in
a saucepan, and keep hot. Chop the liver and
heart very finely and mix with the blood (if any)
and add it to the stew about a quarter of an hour
before it is done. Have ready some croutes of
fried bread. Dish up the whole as neatly as
possible ; garnish with braised onions and croutons
round the dish. Pour over it all the sauce and serve
with some red-currant jelly in a sauceboat.
A GERMAN WAY OF ROASTING HARE
mAKE the back of the hare (the rable) from the
root of the neck to the tail (the latter being
included) ; clear it of all tendons and delicately
lard with bacon. Roast before a fierce fire for
twenty minutes, so that it is only just done.
The pan in which tjie rable has been roasted
should be swilled with sour cream (this cream
constitutes the accompaniment), and a few drops
of lemon juice or a tablespoonful of melted meat
glaze may be added, if liked.
Serve some of the sauce in a boat separately.
104
POULTRY AND GAME DISHES
MOUSSE OF HARE
/ 1IIOP and pound one pound of hare meat, free
^ from skin and bone. Add to it three ounces
of finely chopped fried bacon and two ounces of
ham. Work in the yolks of three eggs and half a
gill of cream. Rub through a sieve and mix with
sufficient reduced Espagnol sauce to form a light
farce (test it before using). Season well and fill
into a plain buttered timbale or charlotte mould.
Cook for forty-five minutes.
Some chopped truffles or mushrooms can be
served as a garnish, if liked.
%
QUAILS IN CASSEROLE
/~100K them in butter in the fireproof dish in
^ which they will be served ; swill with a little
brandy ; add a little game essence ; cover and
serve very hot.
Quails should always be very lightly cooked, so
as to preserve their fat. They are quite spoilt if
overdone.
%
POACHED QUAILS
TDOACH the quails lightly in good strong gela-
tinous veal stock and serve on fried bread
croutons.
105
THE DUDLEY RECIPES
QUAILS WITH GRAPES
/^OOK the quails lightly in butter ; swill the pan
A-'' with a few drops of dry white wine and a
little “ Verjuice ” ; add half a tablespoonful of
strong game fumet for each quail and dish up in a
very hot cocotte with about one ounce of freshly
peeled grapes to each quail.
QUAILS WITH TRUFFLES
COOK the quails in butter ; dish them each on
a fried crouton and in the centre of the dish
set some nice truffles, cooked in champagne and
chicken glaze.
r#
CAILLES DUBARRY
TDREPARE some cases made with the following
batter : — -
Page 37
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
Skin and neatly draw the hare (if there is any blood left, preserve it mixed with a little sugar) ; preserve the liver, carefully removing the gall ; cut the hare into twelve or fourteen neat joints ; place in deep dish or jar ; season with salt, pepper, nutmeg, sliced onion, two cloves, one sprig of thyme and bay leaves. Add the wine and let it soak, well mixed, for five or six hours ; lift out the pieces and drain on a cloth ; fry them lightly in a saute pan with the butter ; dredge with flour and stir over a brisk fire until a light brown colour ; moisten with stock, red wine and liquor. Fry the bacon, previously cut into dice, and put with the mixture, when the latter boils. Simmer for about
an hour ; put in the onions, previously braised in a saucepan, and keep hot. Chop the liver and heart very finely and mix with the blood (if any) and add it to the stew about a quarter of an hour before it is done. Have ready some croutes of fried bread. Dish up the whole as neatly as possible ; garnish with braised onions and croutons round the dish. Pour over it all the sauce and serve with some red-currant jelly in a sauceboat.
A GERMAN WAY OF ROASTING HARE
MAKE the back of the hare (the rable) from the root of the neck to the tail (the latter being included) ; clear it of all tendons and delicately lard with bacon. Roast before a fierce fire for twenty minutes, so that it is only just done.
The pan in which the rable has been roasted should be swilled with sour cream (this cream constitutes the accompaniment), and a few drops of lemon juice or a tablespoonful of melted meat glaze may be added, if liked.
Serve some of the sauce in a boat separately.
MOUSSE OF HARE
CHOP and pound one pound of hare meat, free ^ from skin and bone. Add to it three ounces of finely chopped fried bacon and two ounces of ham. Work in the yolks of three eggs and half a gill of cream. Rub through a sieve and mix with sufficient reduced Espagnol sauce to form a light farce (test it before using). Season well and fill into a plain buttered timbale or charlotte mould. Cook for forty-five minutes.
Some chopped truffles or mushrooms can be served as a garnish, if liked.
%
QUAILS IN CASSEROLE
COOK them in butter in the fireproof dish inn ^ which they will be served ; swill with a little brandy ; add a little game essence ; cover and serve very hot.
Quails should always be very lightly cooked, so as to preserve their fat. They are quite spoilt if
overdone.
%
POACHED QUAILS
POACH the quails lightly in good strong gelatinous veal stock and serve on fried bread croutons.
QUAILS WITH GRAPES
COOK the quails lightly in butter ; swill the pan A-'' with a few drops of dry white wine and a little “ Verjuice ” ; add half a tablespoonful of strong game fumet for each quail and dish up in a very hot cocotte with about one ounce of freshly peeled grapes to each quail.
QUAILS WITH TRUFFLES
COOK the quails in butter ; dish them each on a fried crouton and in the centre of the dish set some nice truffles, cooked in champagne and chicken glaze.
r#
CAILLES DUBARRY
PREPARE some cases made with the following batter : — -