pieces, put them into a stewpan with jib. of butter, cover
it, put it over a slow fire, and stew till the blood is
set ; then add 1 pint of gravy, a couple of onions, a bunch
of sweet herbs, half-a-dozen cloves, a blade of mace, and
a few grains of black pepper. When the flesh is done enough,
take it out, strain the gravy, put it over the fire again,
and thicken with flour ; then put the pieces of Hare into
it, sprinkle in a little salt, add a few chopped mushrooms
and hard-boiled eggs, i teaspoonful of anchovy sauce, 1 dessert-
spoonful of strained lemon-juice, and 2 table-spoonfuls of port
wine, and serve hot.
Stewed Hare with NouiUes. — Remove the skin and sinews
from the flesh of a cooked Hare, chop it up into small dice,
and put it in a basin with its equal bulk of mushrooms, also
ohopped small. Put a small onion cut in pieces in a frying-
pan with a little butter, fry gently without letting it take
colour, dust over with salt, and add gradually ^ pint of
gravy to moisten it. Boil for seven or eight minutes, stirring
continually, and add to it the Hare mixture, working them
together ; then sprinkle in more salt and cayenne, and remove
from the fire. Put 1 handful or so of nouilles in a saucepan
of salted water, and poach them. Take them out, drain,
put them back into the saucepan, grate over a little nutmeg
and Parmesan cheese, and pour over a little liquefied butter.
Put half of these nouilles on a dish, make a space in the
centre, place the Hare mixture in this, cover it with the
Fig. 938. Stewed Hake with Nouilles.
rest of the nouilles (see Fig. 938), dust with a little more
Parmesan cheese, brush over with warmed butter, glaze them
in the oven or with a salamander, and serve.
Stuffed boned Hare. — Let the animal hang as long as
possible ; then skin it, wash thoroughly, being particularly
Hares — continued.
careful about cleaning the ears, remove the eyes, and bone
it. Make a forcemeat of minced ham, veal, and brown bread-
crumbs, season it with chopped shallot, laurel-leaf, thyme,
and one or two chopped canned mushrooms, salt, pepper, and
cayenne to taste ; add £ table-spoonful of red-currant jelly
and 1 wineglassful of claret, also a beaten egg. Stuff the
Hare with this, making it to its original shape as nearly as
possible, and bind tightly round with a cloth ; then put it
into a large stewpan with brown stock to cover, and boil
very slowly for one hour. Take out the Hare, and leave it
until cold, then pour boiling water over, and remove the
cloth. Brush the Hare with beaten yolk of egg, and
roll it in plenty of finely-grated breadcrumbs, lay it in a
large frying-basket, put it in the frying-kettle with plenty
of fat, and fry until of a golden brown all over. Prepare
a suflicient quantity of brown gravy sauce, mixing with it
1 wineglassful of red wine. Place the Hare on a hot dish,
and serve with the sauce in a tureen and a dish of red-
currant jelly. ✪ Stewed Hare
Page 84 · 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
pieces, put them into a stewpan with 1/2 lb. of butter, cover it, put it over a slow fire, and stew till the blood is set ; then add 1 pint of gravy, a couple of onions, a bunch of sweet herbs, half-a-dozen cloves, a blade of mace, and a few grains of black pepper. When the flesh is done enough, take it out, strain the gravy, put it over the fire again,
and thicken with flour ; then put the pieces of Hare into
it, sprinkle in a little salt,and add a few chopped mushrooms and hard-boiled eggs, 1 teaspoonful of anchovy sauce,dessertspoonful of strained lemon-juice, and 2 table-spoonfuls of port wine, and serve hot.
Stewed Hare with Nouilles. — Remove the skin and sinews from the flesh of a cooked Hare, chop it up into small dice, and put it in a basin with its equal bulk of mushrooms, also ohopped small. Put a small onion cut in pieces in a fryingpan with a little butter, fry gently without letting it take colour, dust over with salt, and add gradually 1/2 pint of gravy to moisten it. Boil for seven or eight minutes, stirring continually, and add to it the Hare mixture, working them together ; then sprinkle in more salt and cayenne, and remove from the fire. Put 1 handful or so of nouilles in a saucepan of salted water, and poach them. Take them out, drain, put them back into the saucepan, grate over a little nutmeg and Parmesan cheese, and pour over a little liquefied butter. Put half of these nouilles on a dish, make a space in the centre, place the Hare mixture in this, cover it with the
Fig. 938. Stewed Hake with Nouilles.
rest of the nouilles (see Fig. 938), dust with a little more Parmesan cheese, brush over with warmed butter, glaze them in the oven or with a salamander, and serve.
Stuffed boned Hare. — Let the animal hang as long as possible ; then skin it, wash thoroughly, being particularly
Hares — continued.
careful about cleaning the ears, remove the eyes, and bone it. Make a forcemeat of minced ham, veal, and brown breadcrumbs, season it with chopped shallot, laurel-leaf, thyme, and one or two chopped canned mushrooms, salt, pepper, and cayenne to taste ; add 1/2 table-spoonful of red-currant jelly and 1 wineglassful of claret, also a beaten egg. Stuff the Hare with this, making it to its original shape as nearly as possible, and bind tightly round with a cloth ; then put it into a large stewpan with brown stock to cover, and boil very slowly for one hour. Take out the Hare, and leave it until cold, then pour boiling water over, and remove the cloth. Brush the Hare with beaten yolk of egg, and roll it in plenty of finely-grated breadcrumbs, lay it in a large frying-basket, put it in the frying-kettle with plenty of fat, and fry until of a golden brown all over. Prepare a suflicient quantity of brown gravy sauce, mixing with it 1 wineglassful of red wine. Place the Hare on a hot dish, and serve with the sauce in a tureen and a dish of redcurrant jelly.
Records on this page
Stewed HareStewed Hare with NouillesStuffed Boned Hare