BELGIAN HARE CUTLETS.— Boil the hare the same as for
salad. Ttien follow the recipe for chicken croquettes, using the
water in which the hare was boiled instead of milk. When cold,
form into cutlet-shaped croquettes, dip and fry. Serve with either
brown or tomato sauce, and peas or mayonnaise of celery. — Mrs.
E. D. Bennett, Bartlett, 111.
354
COOK COUNTY COOK BOOK 355
FRICASSEED HARE.— Lay the pieces in cold water a little
while, drain well and place in saucepan with pepper and thin slices
of salt pork. Cover with water, and let simmer ^ hr. Add
chopped onion. Make a smooth flour paste, stir in and let simmer
until the meat is tender^ then add ^ cup of cream. If too thin, add
more flour. Boil up at once, and serve hot. — Mrs. E. D. Kelley,
Winnetka, 111.
JUGGED HARE — Skin one hare and cut in pieces, but do not
wash it; dredge with flour and fry brown in butter, season with
pepper, salt and cayenne. Have ready 1^ pts. of good gravy made
from beef. Put the hare into a covered jar, add 1 onion with 4
cloves stuck in it, 1 lemon, peeled and sliced, and pour over it the
gravy. Cover the jar closely, stand it in a double boiler of cold;
water, cook 4 hrs. if old, 3 ihrs. if young. When done add 1 table-
spoon of mushroom catsup, 2 glasses port wine, and a good piece
of butter rolled' in flour; shake a few minutes over the fire, take
from jar, and serve with forcemeat balls and red currant jelly. —
Mrs. Clark K. Mason, Bensen, 111.
•
RABBIT
TO SKIN A RABBIT OR HARE.— Cut off the fore feet at
the first joint; cut the skin around the first joint of the hind leg,
loosen it, and then with a sharp knife slit the skin on the und/er
side of the leg to the tail. Loosen the skin and turn it back until
it is removed from the hind legs. Tie the hind legs together and
hang the rabbit on a hook by this fastening. Draw the skin down
over the head, slipping out the fore legs when they are reached.
Cut off the ends of the nose and thus remove the entire skin.
Wipe with a damp cloth, remove the entrails, saving the heart and
liver, wipe carefully inside, and, if it requires washing, use water
made acid with vinegar. — Mrs. L. C. Crawford, 1003 S. 3rd Ave.,
Maywood, 111.
BAKED RABBIT.— Skin and clean carefully. Lay it in salt
water for an hr., then scald with boiling water, wipe it dry, sprin-
kle with salt and pepper. Stuff with a dressing made of bread
crumbs, chopped salt pork, onion, pepper, salt, and thyme, sew
up; place some slices of salt pork on it, place it in a baking-pan
356 GAME
with enough hot water to keep -it from burning. Baste often.
Serve with mashed potatoes and currant jelly. — Mrs. S. J. Walsh,
4442 Langley Ave., Chicago, 111. ✪ Fricasseed Hare
Page 244 · 3 recipe records on this page
Presented as published in 1912. 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
BELGIAN HARE CUTLETS.— Boil the hare the same as for salad. Then follow the recipe for chicken croquettes, using the water in which the hare was boiled instead of milk. When cold, form into cutlet-shaped croquettes, dip and fry. Serve with either brown or tomato sauce, and peas or mayonnaise of celery. — Mrs. E. D. Bennett, Bartlett, 111.
FRICASSEED HARE.— Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water, and let simmer 1/2 hr. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender^ then add 1/2 cup of cream. If too thin, add more flour. Boil up at once, and serve hot. — Mrs. E. D. Kelley, Winnetka, 111.
JUGGED HARE — Skin one hare and cut in pieces, but do not wash it; dredge with flour and fry brown in butter, season with pepper, salt and cayenne. Have ready 1 1/2 pts. of good gravy made from beef. Put the hare into a covered jar, add 1 onion with 4 cloves stuck in it, 1 lemon, peeled and sliced,and pour over it the gravy. Cover the jar closely, stand it in a double boiler of cold water, cook 4 hrs. if old, 3 hrs. if young. When done add 1 tablespoon of mushroom catsup, 2 glasses port wine, and a good piece of butter rolled in flour; shake a few minutes over the fire, take from jar, and serve with forcemeat balls and red currant jelly. — Mrs. Clark K. Mason, Bensen, 111.
•
RABBIT
TO SKIN A RABBIT OR HARE.— Cut off the fore feet at the first joint; cut the skin around the first joint of the hind leg, loosen it, and then with a sharp knife slit the skin on the under side of the leg to the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit on a hook by this fastening. Draw the skin down over the head, slipping out the fore legs when they are reached. Cut off the ends of the nose and thus remove the entire skin. Wipe with a damp cloth, remove the entrails, saving the heart and liver, wipe carefully inside, and, if it requires washing, use water made acid with vinegar. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.
BAKED RABBIT.— Skin and clean carefully. Lay it in salt water for an hr., then scald with boiling water, wipe it dry, sprinkle with salt and pepper. Stuff with a dressing made of bread crumbs, chopped salt pork, onion, pepper, salt, and thyme, sew up; place some slices of salt pork on it, place it in a baking-pan
with enough hot water to keep -it from burning. Baste often. Serve with mashed potatoes and currant jelly. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.
Records on this page
Fricasseed HareJugged HareBaked Rabbit