Larded Fillets of Hare a la Minute. — Skin and clean a
Hare, cut off the fillets, lard them, put them into a basin,
season with ground mixed spice and salt, pour over sufficient
oil to moisten, and let them soak for an hour. In the mean-
time, pour some stock into a saucepan, and reduce it nearly
to glaze ; then add a large slice of fat bacon and the larded
fillets, cover with a piece of buttered paper, and simmer
gently for twelve minutes, by which time the fillets should
be well cooked and glazed. Great care must be taken not
to let the bacon burn, or the fillets will be spoilt. Put
the fillets on a dish, add a little rich stock to the glaze,
stir well, pour it over, and serve.
Marinaded Fillets of Hare. — Cut six fillets of Hare into
halves, beat them slightly, trim, and lard them. Put lqt.
of vinegar and 1 pint of broth into a stewpan, add a bunch
of parsley and sweet herbs, three bay-leaves, 1 teaspoonful
each of cloves and peppercorns, about two blades of maco,
Jib. of brown sugar, and a small lump of salt, and boil for
twenty minutes. Put some slices of carrots, turnips, onions,
celery, and leek✪ Marinaded Fillets of Hare into a deep dish, pour the boiling liquid
over them, and leave till cold ; then put in the fillets, covering
well with the vegetables, and let them remain thus for
three days. Drain the fillets, wipe with a cloth, put
them in a buttered saute-pan, cover with a sheet of
buttered paper, and cook for twenty minutes. When
done, glaze them, and brown lightly with a salamander.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
751
Hares — go ntinued .
Hare, cover it with slices of bacon, and tie it tightly over
witli stout paper. Put the jar in a moderate oven, and
leave it until the Hare is cooked (it will take about
three hours), then take it out. On the following day take
the fat and bacon off the top, put the pieces of Hare in a
mortar, pound them to a smooth paste with jib. of butter,
add more salt and pepper if necessary, and press it into
small pots, leaving about §in. clear space at the top of each.
Pour clarified butter in the jars, tie them over with wet
parchment or stout paper, and pack away in a dry cupboard
till wanted.
(5) Let a Hare hang for four or five days, then skin
and cut it into joints; put them in an earthen jar, dust
over with salt, pepper, and beaten mace, put in lib. of
butter, place the lid on the jar, solder it round the edges
with flour-and-water paste, and put it in a good oven.
When the Hare is tender, take it out of the oven, pick all
the flesh off the bones, and put it in a mortar ; then
mix the cooking-butter in with it, and pound until quite
smooth. Put the meat into small pots, leaving about jin.
clear space at the top, and fill up with clarified butter.
When the butter is cold, cover the jars with stout paper
and tie down.
Hares — con tinned.
Put a border of mashed potatoes on a hot dish, and arrange
the fillets on it. Put 1 breakfast-cupful of the marinade into
the saute-pan in which the fillets were cooked, pour in also
about 1 pint of brown sauce, and boil till it coats the spoon,
keeping well stirred. Put 1 teaspoonful of red-currant jelly
and a small piece of glaze into the sauce, and stir till
dissolved ; then pour it over the fillets, and serve.
Page 75 · 1 recipe record on this page
Presented as published in 1892. 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
Larded Fillets of Hare a la Minute. — Skin and clean a Hare, cut off the fillets, lard them, put them into a basin, season with ground mixed spice and salt, pour over sufficient oil to moisten, and let them soak for an hour. In the meantime, pour some stock into a saucepan, and reduce it nearly to glaze ; then add a large slice of fat bacon and the larded fillets, cover with a piece of buttered paper, and simmer gently for twelve minutes, by which time the fillets should be well cooked and glazed. Great care must be taken not to let the bacon burn, or the fillets will be spoilt. Put the fillets on a dish, add a little rich stock to the glaze, stir well, pour it over, and serve.
Marinaded Fillets of Hare. — Cut six fillets of Hare into halves, beat them slightly, trim, and lard them. Put 1qt. of vinegar and 1 pint of broth into a stewpan, add a bunch of parsley and sweet herbs, three bay-leaves, 1 teaspoonful each of cloves and peppercorns, about two blades of mace, 1lb. of brown sugar, and a small lump of salt, and boil for twenty minutes. Put some slices of carrots, turnips, onions, celery, and leek into a deep dish, pour the boiling liquid over them, and leave till cold ; then put in the fillets, covering well with the vegetables, and let them remain thus for three days. Drain the fillets, wipe with a cloth, put them in a buttered saute-pan, cover with a sheet of buttered paper, and cook for twenty minutes. When done, glaze them, and brown lightly with a salamander.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Hares — continued.
Hare, cover it with slices of bacon, and tie it tightly over witli stout paper. Put the jar in a moderate oven, and leave it until the Hare is cooked (it will take about three hours), then take it out. On the following day take the fat and bacon off the top, put the pieces of Hare in a mortar, pound them to a smooth paste with 1lb. of butter, add more salt and pepper if necessary, and press it into small pots, leaving about ½in. clear space at the top of each.
Pour clarified butter in the jars, tie them over with wet
parchment or stout paper, and pack away in a dry cupboard till wanted.
(5) Let a Hare hang for four or five days, then skin
and cut it into joints; put them in an earthen jar, dust
over with salt, pepper, and beaten mace, put in 1lb. of butter, place the lid on the jar, solder it round the edges with flour-and-water paste, and put it in a good oven. When the Hare is tender, take it out of the oven, pick all the flesh off the bones, and put it in a mortar ; then mix the cooking-butter in with it, and pound until quite smooth. Put the meat into small pots, leaving about ½in. clear space at the top, and fill up with clarified butter. When the butter is cold, cover the jars with stout paper and tie down.
Hares — continued.
Put a border of mashed potatoes on a hot dish, and arrange the fillets on it. Put 1 breakfast-cupful of the marinade into the saute-pan in which the fillets were cooked, pour in also about 1 pint of brown sauce, and boil till it coats the spoon, keeping well stirred. Put 1 teaspoonful of red-currant jelly and a small piece of glaze into the sauce, and stir till dissolved ; then pour it over the fillets, and serve.
Records on this page
Marinaded Fillets of Hare