nature it requires being thoroughly done, and yet not dried
up. When done, serve with gocd gravy or melted butter in
the dish and gravy in a tureen, and accompany it with red-
currant jelly. The stuffing is composed of the liver, scalded
and minced, sweet herbs, parsley, breadcrumbs, and beef-
suet, seasoned to taste.
(3) Remove the skin of a small Hare, clean it, and stuff
it with a stuffing made as follows: Take equal quantities of
breadcrumbs and finely-chopped beef-suet, and mix into it
2 table-spoonfuls of minced parsley, 1 teaspoonful of powdered
sweet herbs, a little grated nutmeg, a small quantity of
pepper, the grated rind of half a lemon, and 1 saltspoonful
of salt. Make it into a thick smooth paste by adding one egg j
and 1 wineglassful or so of port wine✪ Stuffed Hare. Sew up the Hare, J
cover over the back with slices of fat bacon cut | in. [
thick, tie them on with string, and put the Hare in a roasting- I
pan. Place it in the oven, baste frequently, and when
nearly done, remove the bacon and finish cooking. When [
done (it will take about one hour), drain off the fat
from the pan, and put the Hare in front of the fire, basting j
frequently with a little butter tied up in a muslin bag j
until it is well browned and frothed, or it may be simply
basted with butter. Place it on a dish, pour round any [
gravy that is in the pan, and serve with a sauceboatful of j
plain beef gravy, and another one of sauce made as follows :
Put the heart, kidneys, and liver into a frying-pan with a ■
little butter, and fry until brown ; then put them in a
saucepan with 1 gill of strong gravy and one onion, and I
cook until the liver is quite tender. Break it up small, rub
it through a fine sieve into another saucepan, and strain the ^
gravy over it; when it has boiled up, add sufficient red-
currant jelly to taste, 1 wineglassful of port wine, and a
little cayenne.
(4) Remove the skin from a Hare, and stuff it with a
mixture made as follows : Take 1 handful of breadcrumbs J
and mix them up with an equal quantity of finely-chopped
beef-suet, then add a little salt, thyme, pepper, butter, milk,
chopped parsley, two eggs, and one shallot. Sew up the J
Hare, place the fore- and hind-legs under the belly, fastening [
Fig. 935. Roasted Hare.
them with skewers, fix the head in an upright position with
another skewer, place it on a spit in front of a clear fire,
and roast for forty-five minutes, when it should be quite
done ; then let the belly part be exposed a little while
longer to the fire, to cook the stuffing. Place it on a dish
with the gravy from it, and serve red-currant jelly sepa-
rately. See Pig. 935.
(5) Skin and clean a Hare, put it into a deep dish with a
few slices of onions, two bay-leaves, and 1 table-spoonful of
juniper-berries, dust it over with, black pepper, and baste
with 5 or 6 table-spoonfuls of vinegar. Leave the Hare in \
this marinade until ready to cook it, turning or basting |
two or three times each day. Truss and lard it, put it into ✪ Marinated Hare
Page 78 · 2 recipe records 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
nature it requires being thoroughly done, and yet not dried up. When done, serve with gocd gravy or melted butter in the dish and gravy in a tureen, and accompany it with redcurrant jelly. The stuffing is composed of the liver, scalded and minced, sweet herbs, parsley, breadcrumbs, and beefsuet, seasoned to taste.
(3) Remove the skin of a small Hare, clean it, and stuff it with a stuffing made as follows: Take equal quantities of breadcrumbs and finely-chopped beef-suet, and mix into it 2 table-spoonfuls of minced parsley, 1 teaspoonful of powdered sweet herbs, a little grated nutmeg, a small quantity of pepper, the grated rind of half a lemon, and 1 saltspoonful of salt. Make it into a thick smooth paste by adding one egg and 1 wineglassful or so of port wine. Sew up the Hare, J cover over the back with slices of fat bacon cut | in. [ thick, tie them on with string, and put the Hare in a roasting- I pan. Place it in the oven, baste frequently, and when nearly done, remove the bacon and finish cooking. When [ done (it will take about one hour), drain off the fat from the pan, and put the Hare in front of the fire, basting j frequently with a little butter tied up in a muslin bag j until it is well browned and frothed, or it may be simply basted with butter. Place it on a dish, pour round any [ gravy that is in the pan, and serve with a sauceboatful of j plain beef gravy, and another one of sauce made as follows : Put the heart, kidneys, and liver into a frying-pan with a ■ little butter, and fry until brown ; then put them in a saucepan with 1 gill of strong gravy and one onion, and I cook until the liver is quite tender. Break it up small, rub
it through a fine sieve into another saucepan, and strain the ^ gravy over it; when it has boiled up, add sufficient redcurrant jelly to taste, 1 wineglassful of port wine, and a little cayenne.
(4) Remove the skin from a Hare, and stuff it with a mixture made as follows : Take 1 handful of breadcrumbs J and mix them up with an equal quantity of finely-chopped beef-suet, then add a little salt, thyme, pepper, butter, milk, chopped parsley, two eggs, and one shallot. Sew up the J Hare, place the fore- and hind-legs under the belly, fastening [
Fig. 935. Roasted Hare.
them with skewers, fix the head in an upright position with another skewer, place it on a spit in front of a clear fire, and roast for forty-five minutes, when it should be quite done ; then let the belly part be exposed a little while longer to the fire, to cook the stuffing. Place it on a dish with the gravy from it, and serve red-currant jelly separately. See Fig. 935.
(5) Skin and clean a Hare, put it into a deep dish with a few slices of onions, two bay-leaves, and 1 table-spoonful of juniper-berries, dust it over with, black pepper, and baste with 5 or 6 table-spoonfuls of vinegar. Leave the Hare in \ this marinade until ready to cook it, turning or basting | two or three times each day. Truss and lard it, put it into
Records on this page
Stuffed HareMarinated Hare