Wash and soak the hare thoroughly, wipe it very dry, cut it down
into joints dividing the largest, flour and brown it slightly in butter
with some bits of lean ham, pour to them by degrees a pint and a half
of gravy, and stew the hare very gently from an hour and a half to
two hours : when it is about one third done add the very thin rind of
half a large lemon, and ten minutes before it is served stir to it a
large dessertspoonful of rice-flour, smoothly mixed with two table-
spoonsful of good mushroom catsup, a quarter of a teaspoonful or
more of mace, and something less of cayenne. This is an excellent
plain receipt for stewing a hare ; but the dish may be enriched with
forcemeat (No. 1, Chapter VIII.) rolled into small balls, and sim-
mered for ten minutes in the stew, or fried and added to it after it is
dished ; a higher seasoning of spice, a couple of glasses of port wine,
with a little additional thickening and a tablespoonful of lemon-juice,
will all serve to give it a heightened relish.
Hare, 1 ; lean of ham or bacon, 4 to fi oz. ; butter, 2 oz.✪ Stewed Hare ; gravy,
1 \ pint ; lemon-rind : 1 hour and 20 to 50 minutes. Rice-flour, 1
large dessertspoonful ; mushroom catsup, 2 tablespoonsful ; mace, \
of teaspoonful ; little cayenne (salt, if needed) : 10 minutes
TO ROAST A RABBIT.
This, like a hare, is much im-
proved by having the back-bone
taken out, and the directions we
have given will enable the cook,
with very little practice, to remove
it without difficulty. Line the
inside, when this is done, with thin Rabbit for roasting,
slices of bacon, fill it with force-
meat (No. 1, Chapter VIII), sew it up, truss, and roast it at a clear,
brisk fire, and baste it constantly with butter. Flour it well soon
after it is laid down. Serve it with good brown gravy, and with
currant jelly, when this last is liked✪ To Roast a Rabbit. For change, the back of the
rabbit may be larded, and the bone left in, or not, at pleasure ; or it
can be plain roasted when more convenient
| to 1 hour ; less, if small.
TO BOIL RABBITS.
Rabbits that are three parts grown,
or, at all events, which are still quite
young, should be chosen for this mode
of cooking. Wash them well, truss
them firmly, with the heads turned
and skewered to the sides, drop them
Rabbit for boiling. into sufficient boiling water to keep
them quite covered until they are
cooked, and simmer them gently from thirty to forty-five minutes :
CHAP. XV.]
GAME.
287
when very young they will require even less time than this. Cover
them with rich white sauce, mixed with the livers parboiled, finely
pounded, and well seasoned with cayenne✪ To Boil Rabbits and lemon-juice : or with
white onion sauce, or with parsley and butter, made with milk or
cream instead of water (the livers, minced, are often added to the last
of these), or with good mushroom sauce.
30 to 45 minutes.
FRIED RABBIT. ✪ Fried Rabbit
Page 265 · 4 recipe records on this page
Presented as published in 1884. 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
Wash and soak the hare thoroughly, wipe it very dry, cut it down into joints dividing the largest, flour and brown it slightly in butter with some bits of lean ham, pour to them by degrees a pint and a half of gravy, and stew the hare very gently from an hour and a half to two hours : when it is about one third done add the very thin rind of half a large lemon, and ten minutes before it is served stir to it a large dessertspoonful of rice-flour, smoothly mixed with two tablespoonsful of good mushroom catsup, a quarter of a teaspoonful or more of mace, and something less of cayenne. This is an excellent plain receipt for stewing a hare ; but the dish may be enriched with forcemeat (No. 1, Chapter VIII.) rolled into small balls, and simmered for ten minutes in the stew, or fried and added to it after it is dished ; a higher seasoning of spice, a couple of glasses of port wine, with a little additional thickening and a tablespoonful of lemon-juice, will all serve to give it a heightened relish.
Hare, 1 ; lean of ham or bacon, 4 to 6 oz. ; butter, 2 oz. ; gravy, 1 \ pint ; lemon-rind : 1 hour and 20 to 50 minutes. Rice-flour, 1 large dessertspoonful ; mushroom catsup, 2 tablespoonsful ; mace, \ of teaspoonful ; little cayenne (salt, if needed) : 10 minutes
TO ROAST A RABBIT.
This, like a hare, is much improved by having the back-bone taken out, and the directions we have given will enable the cook, with very little practice, to remove it without difficulty. Line the inside, when this is done, with thin Rabbit for roasting,
slices of bacon, fill it with forcemeat (No. 1, Chapter VIII), sew it up, truss, and roast it at a clear, brisk fire, and baste it constantly with butter. Flour it well soon after it is laid down. Serve it with good brown gravy, and with currant jelly, when this last is liked. For change, the back of the rabbit may be larded, and the bone left in, or not, at pleasure ; or it can be plain roasted when more convenient | to 1 hour ; less, if small.
TO BOIL RABBITS.
Rabbits that are three parts grown, or, at all events, which are still quite young, should be chosen for this mode of cooking. Wash them well, truss them firmly, with the heads turned and skewered to the sides, drop them Rabbit for boiling. into sufficient boiling water to keep
them quite covered until they are cooked, and simmer them gently from thirty to forty-five minutes :
when very young they will require even less time than this. Cover them with rich white sauce, mixed with the livers parboiled, finely pounded, and well seasoned with cayenne and lemon-juice : or with white onion sauce, or with parsley and butter, made with milk or cream instead of water (the livers, minced, are often added to the last of these), or with good mushroom sauce.
30 to 45 minutes.
FRIED RABBIT.
Records on this page
Stewed HareTo Roast a RabbitTo Boil RabbitsFried Rabbit