Stewed Fillets of Hare. — (1) Cut off the fillets of some
good-sized Hares, cut each fillet into halves, trim them,
beat lightly, and lard with fillets of bacon. Lay some
thin slices of fat bacon in a stewpan, put in the fillets,
with three or four small onions, half a blade of mace,
For details respecting Culinary Processes , Utensils ,
Hares — continued.
a few sprigs of parsley, and one or two cloves ; pour in a
small quantity of broth, but not covering the fillets with
it, put the lid on the stewpan, and set it in a moderate
oven. Peel and boil some potatoes, and when done mash
them, adding a little milk and salt, put them into a
border mould, and place it in a bain-marie. Cut as many
pieces of bread as there are fillets, having them the
same size, and fry in butter till brown✪ Stewed Fillets of Hare, or toast them.
When cooked, drain the fillets on a cloth. Turn the border
of potatoes out of the mould on to a hot dish, arrange the
fillets on it, alternating them with the pieces of bread, and
serve hot.
(2) Take the fillets from a Hare, and cut each into four
pieces ; put them in a saucepan with 2oz. of butter, sprinkle
with salt, place the pan on the side of the fire, and simmer
gently for twenty minutes or so ; take out, put them on a
dish, and work 1 table-spoonful of flour into the butter to
a smooth stiff paste ; put in 1 wineglassful of claret or
Burgundy, season with a little cayenne, and add a small
quantity of glaze about the size of a chestnut ; when this
is dissolved, pour it over the Hare, and servo.
Stewed Hare. — (1) Skin a Hare, draw it, wash off all the
blood, and cut it in halves through the middle. Lard the
Hare as thickly as possible, and put it in a saucepan covered
at the bottom with slices of bacon. Put a large bunch of
parsley in a muslin bag, with a few bay-leaves, a little
thyme, spices, sweet basil, and a clove, and add, with four
onions, two or three carrots, two calf’s feet, and a few pieces
of bacon cut off the breast; sprinkle over a little pepper and
salt, and add 1 pint of white wine and 2 table-spoonfuls of
Fio. 937. Steweo Hare.
broth. Put a round of well-buttered paper over the Hare to
prevent it burning or getting dry, place the lid on the saucepan,
close it hermetically by luting the rim and edge with flour -
and-water paste, and cook very gently at the side of the fire
for three hours. Take the lid off, remove the Hare, drain it,
and put it on a dish. Skim the liquor, and pass it through a
sieve. Put a little flour and butter✪ Stewed Hare in a saucepan, and
when it is a light colour add the liquor from the Hare, boil
it up, and serve with the Hare, but not poured over it. See
Fig. 937.
Page 82 · 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
Stewed Fillets of Hare. — (1) Cut off the fillets of some good-sized Hares, cut each fillet into halves, trim them, beat lightly, and lard with fillets of bacon. Lay some thin slices of fat bacon in a stewpan, put in the fillets, with three or four small onions, half a blade of mace,
For details respecting Culinary Processes , Utensils ,
Hares — continued.
a few sprigs of parsley, and one or two cloves ; pour in a small quantity of broth, but not covering the fillets with it, put the lid on the stewpan, and set it in a moderate oven. Peel and boil some potatoes, and when done mash them, adding a little milk and salt, put them into a border mould, and place it in a bain-marie. Cut as many pieces of bread as there are fillets, having them the same size, and fry in butter till brown, or toast them. When cooked, drain the fillets on a cloth. Turn the border of potatoes out of the mould on to a hot dish, arrange the fillets on it, alternating them with the pieces of bread, and serve hot.
(2) Take the fillets from a Hare, and cut each into four pieces ; put them in a saucepan with 2oz. of butter, sprinkle with salt, place the pan on the side of the fire, and simmer gently for twenty minutes or so ; take out, put them on a dish, and work 1 table-spoonful of flour into the butter to a smooth stiff paste ; put in 1 wineglassful of claret or Burgundy, season with a little cayenne, and add a small quantity of glaze about the size of a chestnut ; when this is dissolved, pour it over the Hare, and serve.
Stewed Hare. — (1) Skin a Hare, draw it, wash off all the blood, and cut it in halves through the middle. Lard the Hare as thickly as possible, and put it in a saucepan covered at the bottom with slices of bacon. Put a large bunch of parsley in a muslin bag, with a few bay-leaves, a little thyme, spices, sweet basil, and a clove, and add, with four onions, two or three carrots, two calf’s feet, and a few pieces of bacon cut off the breast; sprinkle over a little pepper and salt, and add 1 pint of white wine and 2 table-spoonfuls of
Fio. 937. Steweo Hare.
broth. Put a round of well-buttered paper over the Hare to prevent it burning or getting dry, place the lid on the saucepan, close it hermetically by luting the rim and edge with flour - and-water paste, and cook very gently at the side of the fire for three hours. Take the lid off, remove the Hare, drain it, and put it on a dish. Skim the liquor, and pass it through a sieve. Put a little flour and butter in a saucepan, and when it is a light colour add the liquor from the Hare, boil it up, and serve with the Hare, but not poured over it. See Fig. 937.
Records on this page
Stewed Fillets of HareStewed Hare