a baking-dish, dust over with salt and pepper, pour the
marinade in, place it in the oven, and in twenty minutes’
time put a lump of butter over the Hare, and baste it
continually until cooked. Twenty minutes before the Hare
is taken out of the oven, pour 1 breakfast-cupful of sour
cream✪ Marinated Hare over it, and continue basting. When cooked, put the
Hare on a hot dish, garnish with slices of lemon, squeeze a
small quantity of lemon- juice over, and serve.
(6) Prepare a Hare, stuff it with well-flavoured veal force-
meat, and sew up ; wipe it over with a dry cloth, but do
not wet it at all, or the Hare will be spoilt. Beat up four
For details respecting Culinary Processes, Utensils, Sc
Hares — continued.
eggs together with 1 pint of milk, then beat in gradually a
sufficient quantity of flour to make a moderately thick batter.
Fix the Hare on a spit, and put it before a clear fire, a little
distance off at first ; baste it continually with the batter,
and as it begins to cook move it nearer the fire. The batter
should be well browned, but care must be taken not to let
it burn. When cooked, put the Hare on a hot dish, and
serve with red-currant jelly and a sauceboatful of rich
brown gravy.
Roasted Rare a la Brochette.— Clean a Hare, and cut
its flesh into small pieces, about the size of half an egg,
all being of the same size. Cut also into pieces of the
same size an equal quantity of loin of mntton. Season all
with salt and pepper, and rub them well with finely-chopped
parsley and onions. Cover the meat with a cloth, and leave
it for two or three hours. Put the pieces of Hare and
Fig. 936. Roasted Hare 1 la Brochette.
mutton alternately on skewers, and wrap them round with
thin caul, or if that cannot be obtained, some thickly-
buttered paper. Turn them often in front of a clear fire,
and when the gravy begins to drop, remove the paper and
dredge them over with flour✪ Roasted Hare a la Brochette. When the meats are tender
and well browned, arrange them, with the skewers still in,
on a hot dish, strain the gravy from the dripping-pan over
them, and serve. See Fig. 936.
Roasted Hare a la Finnoise. — Chop up a few carrots,
onions, turnips, laurel-leaves, and sweet herbs ; put them
into a saucepan with a small quantity of butter, and brown
them. Skin and clean a Hare, lard it, put it into a deep
dish with the browned vegetables, pour over sufficient stock
and vinegar in equal proportions to moisten✪ Roasted Hare a la Finnoise, cover the pan,
and let the Hare remain in this pickle for fifteen or sixteen
hours. Take out the Hare, put it in the oven, and bake until
done, basting frequently with the liquor in which it was
soaked. When done, put it on a dish ; strain the liquor,
mix in 2 or 3 table-spoonfuls of sour cream, pour it over the
Hare, and serve.
Page 79 · 3 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
a baking-dish, dust over with salt and pepper, pour the marinade in, place it in the oven, and in twenty minutes’ time put a lump of butter over the Hare, and baste it continually until cooked. Twenty minutes before the Hare is taken out of the oven, pour 1 breakfast-cupful of sour cream over it, and continue basting. When cooked, put the Hare on a hot dish, garnish with slices of lemon, squeeze a small quantity of lemon- juice over, and serve.
(6) Prepare a Hare, stuff it with well-flavoured veal forcemeat, and sew up ; wipe it over with a dry cloth, but do not wet it at all, or the Hare will be spoilt. Beat up four
For details respecting Culinary Processes, Utensils, Sc
Hares — continued.
eggs together with 1 pint of milk, then beat in gradually a sufficient quantity of flour to make a moderately thick batter. Fix the Hare on a spit, and put it before a clear fire, a little distance off at first ; baste it continually with the batter, and as it begins to cook move it nearer the fire. The batter should be well browned, but care must be taken not to let it burn. When cooked, put the Hare on a hot dish, and serve with red-currant jelly and a sauceboatful of rich brown gravy.
Roasted Rare a la Brochette.— Clean a Hare, and cut its flesh into small pieces, about the size of half an egg, all being of the same size. Cut also into pieces of the same size an equal quantity of loin of mutton. Season all with salt and pepper, and rub them well with finely-chopped parsley and onions. Cover the meat with a cloth, and leave it for two or three hours. Put the pieces of Hare and
Fig. 936. Roasted Hare a la Brochette.
mutton alternately on skewers, and wrap them round with thin caul, or if that cannot be obtained, some thicklybuttered paper. Turn them often in front of a clear fire, and when the gravy begins to drop, remove the paper and dredge them over with flour. When the meats are tender and well browned, arrange them, with the skewers still in, on a hot dish, strain the gravy from the dripping-pan over them, and serve. See Fig. 936.
Roasted Hare a la Finnoise. — Chop up a few carrots, onions, turnips, laurel-leaves, and sweet herbs ; put them into a saucepan with a small quantity of butter, and brown them. Skin and clean a Hare, lard it, put it into a deep dish with the browned vegetables, pour over sufficient stock and vinegar in equal proportions to moisten, cover the pan, and let the Hare remain in this pickle for fifteen or sixteen hours. Take out the Hare, put it in the oven, and bake until done, basting frequently with the liquor in which it was soaked. When done, put it on a dish ; strain the liquor, mix in 2 or 3 table-spoonfuls of sour cream, pour it over the Hare, and serve.
Records on this page
Marinated HareRoasted Hare a la BrochetteRoasted Hare a la Finnoise