This, however, can only be done when the haro
is very young, or when it has been boned.
When cooking is set about on a grand scale,
the backbone of hares, and especially of old
hares, is usually taken out, thus rendering the
labour of cai-ring much easier. To separate the
leg, put the knife between the leg and the
back, and give it a little turn inwards at the
KOASr HARE.
joint, which you must try to hit and not to
break by force. The shoulders must be taken
off by cutting in a circular line round them.
These last are known as the sportsman's pieces ;
some prefer them, but generally they are
thought little of, and are served only when the
other portions of the hare are exhausted. The
most delicate part is the back ; after that come
the thighs. When every one is helped, take off
the head. The upper and lower jaw should be
divided by inserting the knife between them ;
this wiU enable you to lay the upper part of the
head conveniently on the plate. That being
done, cut it in two. The ears and brains are
highly-prized by connoisseurs. With each slice
of hare some of the stuffing should be served.
And some of the grarvj should accompany it.
This is an important point, for roast hare is
naturally dryish, and requires the aid of plenty
of gravy to be properly relished.
Hare, Sauce for.— Criunble three ounces
of bread as if for bread sauce. Let it soak in
port wine, and, when quite soft, beat it over the
fire with an ounce of butter, a table-spoonful
of red currant jelly, a little salt, and a table-
spoonful of chilli vinegar. Serve as hot as
possible. Time, a few minutes after the bread
is soaked. Probable cost, 4d., exclusive of the
wine. Sufficient for four or five persons.
Hare, Sauce for (another way). — Fry a
sliced carrot and a sliced onion in a little butter
until lightly browned. Pour over them half a pint
of brown sauce, nicely seasoned, add a blade of
mace, a little salt and pepper, if necessary, and
a quarter of a pint of stock, and simmer gently
for half an hour. Strain the gravy, stir into it
two table-spoonfuls of red ciuTant jelly and a
table-spoonful of vinegar, and serve in a tureen.
Probable cost, 6d. Sufficient for five or six
petrsons.
Hare Scollops (French).— Cut the fiUet
or meaty part of the back of a hare into pieces
half an inch thick and two inches wide. Put
them with two ounces of butter into a stewpan,
and fry them until Hghtlj browned. Pour oflE
the butter, and put half a pint of good brown
HAR
( 306 )
HAS,
sauce into the pan ; thicken it with three tahlc-
spoonfuls of the blood of the hare. Simmer
gently for twenty minutes. Add a glass of
port or Bm-gundy. Put the scollops into a
croustade (see Croustadc) on a hot dish, pour
the sauce over them, and serve. Probable
cost, 8d., exclusive of the hare and wine.
Sufficient for two or three persons. ✪ Hare Soup
Page 701 · 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
This, however, can only be done when the hare is very young, or when it has been boned. When cooking is set about on a grand scale, the backbone of hares, and especially of old hares, is usually taken out, thus rendering the labour of carving much easier. To separate the leg, put the knife between the leg and the back, and give it a little turn inwards at the
KOASr HARE.
joint, which you must try to hit and not to break by force. The shoulders must be taken off by cutting in a circular line round them. These last are known as the sportsman's pieces ; some prefer them, but generally they are thought little of, and are served only when the other portions of the hare are exhausted. The most delicate part is the back ; after that come the thighs. When every one is helped, take off the head. The upper and lower jaw should be divided by inserting the knife between them ; this will enable you to lay the upper part of the head conveniently on the plate. That being done, cut it in two. The ears and brains are highly-prized by connoisseurs. With each slice of hare some of the stuffing should be served. And some of the gravy should accompany it. This is an important point, for roast hare is naturally dryish, and requires the aid of plenty of gravy to be properly relished.
Hare, Sauce for.— Crumble three ounces of bread as if for bread sauce. Let it soak in port wine, and, when quite soft, beat it over the fire with an ounce of butter, a table-spoonful of red currant jelly, a little salt, and a tablespoonful of chilli vinegar. Serve as hot as possible. Time, a few minutes after the bread is soaked. Probable cost, 4d., exclusive of the wine. Sufficient for four or five persons.
Hare, Sauce for (another way). — Fry a sliced carrot and a sliced onion in a little butter until lightly browned. Pour over them half a pint of brown sauce, nicely seasoned, add a blade of mace, a little salt and pepper, if necessary, and a quarter of a pint of stock, and simmer gently for half an hour. Strain the gravy, stir into it two table-spoonfuls of red currant jelly and a table-spoonful of vinegar, and serve in a tureen. Probable cost, 6d. Sufficient for five or six persons.
Hare Scollops (French).— Cut the fiUet or meaty part of the back of a hare into pieces half an inch thick and two inches wide. Put them with two ounces of butter into a stewpan, and fry them until lightly browned. Pour oflE the butter, and put half a pint of good brown
HAR
( 306 )
HAS,
sauce into the pan ; thicken it with three tahlcspoonfuls of the blood of the hare. Simmer gently for twenty minutes. Add a glass of port or Burgundy. Put the scollops into a croustade (see Croustadc) on a hot dish, pour the sauce over them, and serve. Probable cost, 8d., exclusive of the hare and wine. Sufficient for two or three persons.
Records on this page
Hare SoupHare, Sauce for