Hare, Hashed (another way). — When
no gravy remains fi-om the previous day's din-
ner, cut the hare into neat pieces, and put the
bones and trimmings aside for use. Fry three
small onions and an ounce of bacon, cut into
dice, in a little butter, take them out when
done, and mix a table-spoonful of flour very
smoothly with the fat. Add gradually a pint
of water, a blade of mace, a bunch of savoury
herbs, a bay-leaf, a sprig of parsley, five or six
chives, the bones and trimmings, and a little
salt and pepper. Simmer gently for an hour
after the gravy has boiled. Strain the gi-avy,
put in the pieces of hare and a table-spoonful
of red currant jelly✪ Hare Hashed. Boil for five minutes, and
serve on a hot dish, with toastfed sippets round.
A little blood is an improvement to this dish as
well as to many othoi's when the knowledge of
its presence is confined to the cook, but modern
taste is rather opposed to it. Probable cost,
exclusive of the cold hare, 6d. Sufficient for
three .or four persons.
Hare (the Hunter's way). — Prepare the hare
as if for roasting. Cut it into neat joints, and
fry in butter until brightly bro^vned. Put
the pieces into a saucepan with four onions
and a little salt and pepper. Pour in half a
pint of stock or water✪ Hare (the Hunter's way), cover the saucepan
closely, and let the liquid steam until the meat
is sufficiently cooked. Add more water, if re-
quired. Time, two hours to steam. Probable
cost of hare, 3s. 6d. to 6s. Sufficient for six or
eight persons.
Hare, Jugged. — Cut up a hare as it
would be carved at table, and dredge each piece
over with dry flour. Procure a pound of beef
steak with a fair proportion of fat, and cut it
into pieces an inch and a half square. Take a
taU earthen jar with a closely-fitted Kd, and
fiU with alternate layers of beef and hare. IMix
with the pieces of meat a large onion, with four
or five cloves stuck in it, a blade of mace, a
tea-spoonful of salt, a quarter of a tea-
spoonful of pepper, a pinch of cayenne, the
rind of half a lemon, pared as thin as possible,
a bunch of parsley and thyme, tied in muslin,
and as much stock or water as will cover
the meat✪ Hare, Jugged. Fit the lid on the jar as closely
as possible, that the steam may not escape, and
put it into a saucepan of boiling water, of such
a depth that the water shall not reach the top
of the jug, nor enter it. Let it be kept con-
stantly boiling for four or five hours, until the
hare is tender. Serve in a large hash dish,
with forcemeat balls {see Hare, Forcemeat for)
round the dish, and send red currant jelly to
table with it. The beef should not be sent in
■with the hare, but wiU be found excellent if
used for potted beef. Taste the gravy, and add
more salt and pepper if required, biit it is always
better to put in too little than too much of
these ingredients at first. A glass of port wine
is an improvement. It should be put in about
ten minutes before the hare is taken up.
Probable cost, 5s., supposing the hare to cost
3s. 6d. Sufficient for eight or nine persons.
Hare, Jugged, Mock.— Take two ✪ Hare, Jugged, Mock
Page 694 · 4 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
Hare, Hashed (another way). — When no gravy remains from the previous day's dinner, cut the hare into neat pieces, and put the bones and trimmings aside for use. Fry three small onions and an ounce of bacon, cut into dice, in a little butter, take them out when done, and mix a table-spoonful of flour very smoothly with the fat. Add gradually a pint of water, a blade of mace, a bunch of savoury herbs, a bay-leaf, a sprig of parsley, five or six chives, the bones and trimmings, and a little salt and pepper. Simmer gently for an hour after the gravy has boiled. Strain the gravy, put in the pieces of hare and a table-spoonful of red currant jelly. Boil for five minutes, and serve on a hot dish, with toasted sippets round. A little blood is an improvement to this dish as well as to many others when the knowledge of its presence is confined to the cook, but modern taste is rather opposed to it. Probable cost, exclusive of the cold hare, 6d. Sufficient for three .or four persons.
Hare (the Hunter's way). — Prepare the hare as if for roasting. Cut it into neat joints, and fry in butter until brightly browned. Put the pieces into a saucepan with four onions and a little salt and pepper. Pour in half a pint of stock or water, cover the saucepan closely, and let the liquid steam until the meat is sufficiently cooked. Add more water, if required. Time, two hours to steam. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons.
Hare, Jugged. — Cut up a hare as it would be carved at table, and dredge each piece over with dry flour. Procure a pound of beef steak with a fair proportion of fat, and cut it into pieces an inch and a half square. Take a tall earthen jar with a closely-fitted Kd, and fill with alternate layers of beef and hare. Mix with the pieces of meat a large onion, with four or five cloves stuck in it, a blade of mace, a tea-spoonful of salt, a quarter of a teaspoonful of pepper, a pinch of cayenne, the rind of half a lemon, pared as thin as possible, a bunch of parsley and thyme, tied in muslin, and as much stock or water as will cover the meat. Fit the lid on the jar as closely as possible, that the steam may not escape, and put it into a saucepan of boiling water, of such a depth that the water shall not reach the top of the jug, nor enter it. Let it be kept constantly boiling for four or five hours, until the hare is tender. Serve in a large hash dish, with forcemeat balls {see Hare, Forcemeat for) round the dish, and send red currant jelly to table with it. The beef should not be sent in ■with the hare, but will be found excellent if
used for potted beef. Taste the gravy, and add more salt and pepper if required, biit it is always better to put in too little than too much of these ingredients at first. A glass of port wine is an improvement. It should be put in about ten minutes before the hare is taken up. Probable cost, 5s., supposing the hare to cost 3s. 6d. Sufficient for eight or nine persons.
Hare, Jugged, Mock.— Take two
Records on this page
Hare HashedHare (the Hunter's way)Hare, JuggedHare, Jugged, Mock