Fried. — Disjoint, cut uniform pieces, cover with boiling water, and
let it simmer until quite tender. Then remove carefully to a dry dish.
Dredge well with flour, and drop into very hot butter to browa Serve
with gravy made from the Hquor in which it was boiled and cream. Two
tablespoonfuls of vinegar added while boiling are an improvement.
Roast Hare. — Make a dressing of fine dry bread crumbs; part graham
is best. Add to the crumbs a small lump of fresh butter, a little dry
sage (or other herb, if preferred), and moisten well with tepid water,
stirring well as you add it. Do not put in too much water; have the
dressing light and flaky, not wet and heavy. The large and delicious
liver of the hare, having been thoroughly steamed will add an unwonted
zest if chopped into bits and put into the stuffing. Fill the hares with
this, leaving plenty of room for the dressing to swell, sew up, put the
E4 THE RURAL COOK BOOK.
harea into a dripping pan, add a cupful of boiling water, and roast u
slowly as possible during the first half hour. Baste every 15 or 20 min-
utes, turning as needed, and if any part browns too fast, cover it with a
clean napkin- wet in warm water and folded two or three times. Allow
from one to two hours for roasting; test with a fork to ascertain when
the hares are done; take them out of the pan and make the gravy, drain
the grease all off and set the pan an the stove ; then put in any tid-bits
(as the liver, etc.), and the liquor in which they are boiled; thicken with
a little browned flour wet with milk or water, and boil up a moment.
Canning Meat. — Half cook the meat in a kettle, cut meat from the
bones. If this is done while the meat is hot, wring out a cloth from'
cold or tepid water, fold in several thicknesses, and set under the (lass
can, letting cloth come up about an inch around sides of can, and it will
not break, no matter how hot the meat may be. If you spill more broth
on the cloth be sure to wring out extra water from it, for if the cloth
is sopping wet, the can will break. Having filled can with meat, pour in
all the broth the can will hold, and see that it is salted and peppered
just right for the table. Screw on cover without rubber and, if hot put in
kettle partly filled with hot water, putting a tin in bottom of kettle to
set cans on. Three quarts can be put in common-sized kettle. Cover
with a weil-fittirg cover that will keep in the steam, and keep boiling for
two hours✪ Canning Meat. Take out one can al a time, and at once put on a good rubber.
If you want to keep the meat for several months, if it is chicken, veal or
beef, have hot melted beef suet and fill the cans even full. If you only
care to keep the meat for two or three weeks fill up even full with boiling
broth. This work must be done with dispatch, not letting the contents
of the can cool in the least. Screw on the cover to the last limit, tntl
if your covers and rubbers are not defective your meat will keep per-
fectly. In canning pork there Is nearly always sufficient grease to broth;
if not the can may be filled with lard.
Page 15 · 1 recipe record on this page
Presented as published in 1907. 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
Fried. — Disjoint, cut uniform pieces, cover with boiling water, and let it simmer until quite tender. Then remove carefully to a dry dish. Dredge well with flour, and drop into very hot butter to brown Serve with gravy made from the liquor in which it was boiled and cream. Two tablespoonfuls of vinegar added while boiling are an improvement.
Roast Hare. — Make a dressing of fine dry bread crumbs; part graham is best. Add to the crumbs a small lump of fresh butter, a little dry sage (or other herb, if preferred), and moisten well with tepid water, stirring well as you add it. Do not put in too much water; have the dressing light and flaky, not wet and heavy. The large and delicious liver of the hare, having been thoroughly steamed will add an unwonted zest if chopped into bits and put into the stuffing. Fill the hares with this, leaving plenty of room for the dressing to swell, sew up, put the
hare into a dripping pan, add a cupful of boiling water, and roast as slowly as possible during the first half hour. Baste every 15 or 20 minutes, turning as needed, and if any part browns too fast, cover it with a clean napkin wet in warm water and folded two or three times. Allow from one to two hours for roasting; test with a fork to ascertain when the hares are done; take them out of the pan and make the gravy, drain the grease all off and set the pan an the stove ; then put in any tid-bits (as the liver, etc.), and the liquor in which they are boiled; thicken with a little browned flour wet with milk or water, and boil up a moment.
Canning Meat. — Half cook the meat in a kettle, cut meat from the bones. If this is done while the meat is hot, wring out a cloth from cold or tepid water, fold in several thicknesses, and set under the (lass can, letting cloth come up about an inch around sides of can, and it will not break, no matter how hot the meat may be. If you spill more broth on the cloth be sure to wring out extra water from it, for if the cloth is sopping wet, the can will break. Having filled can with meat, pour in all the broth the can will hold, and see that it is salted and peppered just right for the table. Screw on cover without rubber and, if hot put in kettle partly filled with hot water, putting a tin in bottom of kettle to set cans on. Three quarts can be put in common-sized kettle. Cover with a well-fitting cover that will keep in the steam, and keep boiling for two hours. Take out one can al a time, and at once put on a good rubber. If you want to keep the meat for several months, if it is chicken, veal or beef, have hot melted beef suet and fill the cans even full. If you only care to keep the meat for two or three weeks fill up even full with boiling broth. This work must be done with dispatch, not letting the contents of the can cool in the least. Screw on the cover to the last limit, until if your covers and rubbers are not defective your meat will keep perfectly. In canning pork there Is nearly always sufficient grease to broth; if not the can may be filled with lard.
Records on this page
Canning Meat