and set on to stew. Meanwhile cut the better pieces
of the meat into squares an inch long, and cook in
another saucepan until three-quarters done. Line a
deep dish with good puff paste. That for the lid
should be made after the recipe following this. Put
in the squares of venison. Season with pepper, salt,
and butter, and put in half a cupful of the liquor in
which the meat was stewed, to keep it from burning
at the bottom. Cover with a lid of the prepared
pastry an inch thick. Cut a round hole in the middle,
and if you have not a small tin cylinder that will fit
this, make one of buttered paper ; stiff writing-
paper is best. The hole should be large enough to
admit your thumb. Bake steadily, covering the top
with a sheet of clean paper as soon as it is firm, to
prevent it from browning too fast. While it is cook-
ing prepare the gravy. When all the substance has
been extracted from the bones, &c., strain the liquor
back into the saucepan ; let it come to a boil, and
when you have skimmed carefully, add a glass of
port wine, a tablespoonful of butter, the juice of a
lemon, and some brown flour to thicken. ✪ Haunch of Venison Boil up
once, remove the plug from the hole in the pastry,
and pour in through a small funnel, or paper horn, as
much gravy as the pie will hold. Do this very
quickly ; brush the crust over with beaten Qgg, and
put back in the oven until it is a golden brown. The
pie should only be drawn to the door of the oven for
these operations, and everything should be in readiness
before it is taken out, that the crust may be light and
flaky. If you have more gravy than you need for the
dish, serve in a sauce-boat.
226 HARE.
Crust of Pasty.
\\ lbs. flour; Salt ;
12 ozs. butter ; Iced water
3 eggs ;
Dry and sift the flour, and work up half the butter
in it ; salt, and work up with iced water, lastly adding
the eggs beaten very light. Work out rapidly, hand-
ling as little as possible. Roll out three times very
thin, adding the rest of the butter, then into a lid
nearly an inch thick, reserving an inner one for orna-
ments. Having covered in your pie, cut from the
second sheet with a cake cutter, leaves, flowers, stars,
or any figure you like to adorn the top of your crust
Bake the centre ornament upon a tin plate by
itself, and brush it over with ^gg when you glaze the
pie. After the pasty is baked, cover the hole in the
middle with this.
Bake two or three hours, guiding yourself by the
size of the pie. It is good hot, but better cold.
To Bone a Hare.
The hare must be a freshly killed one. Clear the
back-bone from the flesh on the inside, lay this back
from the centre of the bone to the ribs, work the
knife quite to the spine, and when the whole is
detached except the skin which adheres to this,
separate the bone at the first joint from the neck-bone,
and pass the knife with caution under the skin, down
the middle of the back. The head is to be kept on ;
the legs and shoulder-bones may either be left on or
HARE. 227
removed. The trunk, after the spine and ribs are re-
moved, is to be filled with a forcemeat or bread stuffing.
The under skin is to be neatly sewn up, and the whole
securely fastened round with string and skewers before
roasting. The bones can be used for soup or gravy.
Page 94 · 2 recipe records on this page
Presented as published in 1882. 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
and set on to stew. Meanwhile cut the better pieces of the meat into squares an inch long, and cook in another saucepan until three-quarters done. Line a deep dish with good puff paste. That for the lid should be made after the recipe following this. Put in the squares of venison. Season with pepper, salt, and butter, and put in half a cupful of the liquor in which the meat was stewed, to keep it from burning at the bottom. Cover with a lid of the prepared pastry an inch thick. Cut a round hole in the middle, and if you have not a small tin cylinder that will fit this, make one of buttered paper ; stiff writingpaper is best. The hole should be large enough to admit your thumb. Bake steadily, covering the top with a sheet of clean paper as soon as it is firm, to prevent it from browning too fast. While it is cooking prepare the gravy. When all the substance has been extracted from the bones, &c., strain the liquor back into the saucepan ; let it come to a boil, and when you have skimmed carefully, add a glass of port wine, a tablespoonful of butter, the juice of a lemon, and some brown flour to thicken. Boil up once, remove the plug from the hole in the pastry, and pour in through a small funnel, or paper horn, as much gravy as the pie will hold. Do this very quickly ; brush the crust over with beaten egg, and put back in the oven until it is a golden brown. The pie should only be drawn to the door of the oven for these operations, and everything should be in readiness before it is taken out, that the crust may be light and flaky. If you have more gravy than you need for the dish, serve in a sauce-boat.
226 HARE.
Crust of Pasty.
\\ lbs. flour; Salt ;
12 ozs. butter ; Iced water
3 eggs ;
Dry and sift the flour, and work up half the butter in it ; salt, and work up with iced water, lastly adding the eggs beaten very light. Work out rapidly, handling as little as possible. Roll out three times very thin, adding the rest of the butter, then into a lid nearly an inch thick, reserving an inner one for ornaments. Having covered in your pie, cut from the second sheet with a cake cutter, leaves, flowers, stars, or any figure you like to adorn the top of your crust
Bake the centre ornament upon a tin plate by itself, and brush it over with egg when you glaze the pie. After the pasty is baked, cover the hole in the middle with this.
Bake two or three hours, guiding yourself by the size of the pie. It is good hot, but better cold.
To Bone a Hare.
The hare must be a freshly killed one. Clear the back-bone from the flesh on the inside, lay this back from the centre of the bone to the ribs, work the knife quite to the spine, and when the whole is detached except the skin which adheres to this, separate the bone at the first joint from the neck-bone, and pass the knife with caution under the skin, down the middle of the back. The head is to be kept on ; the legs and shoulder-bones may either be left on or
HARE. 227
removed. The trunk, after the spine and ribs are removed, is to be filled with a forcemeat or bread stuffing. The under skin is to be neatly sewn up, and the whole securely fastened round with string and skewers before roasting. The bones can be used for soup or gravy.
Records on this page
Haunch of VenisonVenison Pasty