(2) Skin and clean a Hare and chop it up into pieces,
such as the head, legs, shoulders, neck, and back, keeping
the heart, liver, lungs, and kidneys on one side. Lard
the pieces of Hare with strips of raw ham, sprinkle with
salt and pepper, put them in a pan, add a bunch of
sweet herbs and a little dry orange-peel, pour £ pint of
white wine over, and let them macerate for a day.
Cover the bottom and sides of an earthen pot with slices of
bacon, and put a few small onions at the bottom, with two
or three cloves of garlic ; then put in the head, brisket,
and shoulder and neck pieces, add a boned and blanched
calf’s foot and a little piece of ham, and place the back and
legs on the top. Pour over the liquor in which they were
macerated, and cover with a large piece of fresh pork skin.
Place the pot on the fire, and when the contents begin
to boil, remove it to the side, cover with a piece
of paper first, then a plate with a little water in it,
putting a weight on the top to prevent the steam evapo-
rating, let it remain for four or five hours, ascertain-
ing if the meat is done before removing the pot, and
about half-an-hour before it is quite cooked, put in the
heart, liver, lungs, and kidneys. Take out the meat with a
fork, and put the pieces in a deep dish. Skim the stock,
pour it through a conical strainer over the meat, and serve
3 L
Sauces, dc., referred to, see under their special heads.
754
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Hares — continued.
The foregoing method of stewing Hare is recommended by
several of our best cooks, who have given it the fanciful
title of “a la Daube.”
(3) Wipe the outside of a cleaned Hare without washing
it, cut off the legs, and split the back into four pieces,
placing the Hare on a dish so as to catch the blood. Baste
it with \ pint of red wine mixed with the blood, cover the
dish, and set it in a cool place for two or three days.
When about to cook, put the Hare into a stewpan in which
a lump of butter has been melted, and turn it about
over a brisk fire until browned ; take out the Hare
for a few minutes while 2oz. of flour is browned in the
stewpan, then pour in about 1 pint of broth or water, and
put the Hare back again, with two or three slices of lemon,
2oz. of finely-chopped fat bacon, two or three cloves, salt and
pepper, and the marinade. Put the lid on the stewpan, and
boil the contents gently at the side of the fire until the flesh
is tender. When the meat is cooked, put it on a hot dish,
pour the cooking-stock through a fine hair sieve over it,
garnish with slices of lemon, and serve.
(4) Skin a Hare, clean it thoroughly, and bone it, saving
all the blood. Cut the meat into even-sized pieces, and lard
them with thin fillets of bacon. Melt a lump of butter in a
small saucepan, put in the pieces of Hare, dredge them with
salt and pepper, and add 1 table-spoonful each of finely-chopped
parsley and chives, a chopped clove of garlic, and 2 wineglass-
fuls of brandy. Stew the whole very slowly until the liquor
has almost all evaporated; then pour in the blood of the
Hare, and warm without boiling. Place the Hare on a dish,
arranging in its original form as nearly as possible, and pour
the gravy over. This is to be served when cold.
(5) Skin a Hare, draw, but do not wash it, cut it in ✪ Stewed Hare
Page 83 · 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
(2) Skin and clean a Hare and chop it up into pieces, such as the head, legs, shoulders, neck, and back, keeping the heart, liver, lungs, and kidneys on one side. Lard the pieces of Hare with strips of raw ham, sprinkle with salt and pepper, put them in a pan, add a bunch of sweet herbs and a little dry orange-peel, pour 1/2 pint of white wine over, and let them macerate for a day. Cover the bottom and sides of an earthen pot with slices of bacon, and put a few small onions at the bottom, with two or three cloves of garlic ; then put in the head, brisket, and shoulder and neck pieces, add a boned and blanched calf’s foot and a little piece of ham, and place the back and legs on the top. Pour over the liquor in which they were macerated, and cover with a large piece of fresh pork skin. Place the pot on the fire, and when the contents begin to boil, remove it to the side, cover with a piece of paper first, then a plate with a little water in it, putting a weight on the top to prevent the steam evaporating, let it remain for four or five hours, ascertaining if the meat is done before removing the pot, and about half-an-hour before it is quite cooked, put in the heart, liver, lungs, and kidneys. Take out the meat with a fork, and put the pieces in a deep dish. Skim the stock, pour it through a conical strainer over the meat, and serve
3 L
Sauces, dc., referred to, see under their special heads.
Hares — continued.
The foregoing method of stewing Hare is recommended by several of our best cooks, who have given it the fanciful title of “a la Daube.”
(3) Wipe the outside of a cleaned Hare without washing it, cut off the legs, and split the back into four pieces, placing the Hare on a dish so as to catch the blood. Baste it with 1/2 pint of red wine mixed with the blood, cover the dish, and set it in a cool place for two or three days. When about to cook, put the Hare into a stewpan in which a lump of butter has been melted, and turn it about over a brisk fire until browned ; take out the Hare for a few minutes while 2oz. of flour is browned in the stewpan, then pour in about 1 pint of broth or water, and put the Hare back again, with two or three slices of lemon, 2oz. of finely-chopped fat bacon, two or three cloves, salt and pepper, and the marinade. Put the lid on the stewpan, and boil the contents gently at the side of the fire until the flesh is tender. When the meat is cooked, put it on a hot dish, pour the cooking-stock through a fine hair sieve over it, garnish with slices of lemon, and serve.
(4) Skin a Hare, clean it thoroughly, and bone it, saving
all the blood. Cut the meat into even-sized pieces, and lard them with thin fillets of bacon. Melt a lump of butter in a small saucepan, put in the pieces of Hare, dredge them with salt and pepper, and add 1 table-spoonful each of finely-chopped parsley and chives, a chopped clove of garlic, and 2 wineglassfuls of brandy. Stew the whole very slowly until the liquor has almost all evaporated; then pour in the blood of the Hare, and warm without boiling. Place the Hare on a dish,
arranging in its original form as nearly as possible, and pour
the gravy over. This is to be served when cold.
(5) Skin a Hare, draw, but do not wash it, cut it in
Records on this page
Stewed Hare