In two and a half quarts of water put half a pound of
scrag of mutton, half a jiound of gravy beef, half a pound
of a shank of veal, and half a slice of ham, all cut small ;
one turnip, one carrot, an onion and a half chopped, a
little mace, salt, and popper; stew these ingredients for
one and a half or two hours, and strain the soup. The next
day cut a hare into small pieces, season them with pepper,
salt, a quarter of a grated nutmeg, and half the peel of a
small lemon. Place them in a stone jar, and fill it up with
the prepared soup ; put a bung in the jar, tie a bladder
and a bit of linen over, and set it in a pot of hot water ;
a,s the water wastes, till up with more boiling water, and
let boil for an hour and a half. When cold, take off the
fat, and pick out the lemon-peel. This quantity will make
one tureen full. When to be used it is thickened with a
tablespoonful of flour, kneaded Avith a small bit of butter,
and a quarter of a pint of port wine. It will keep perfectly
-Sfood for a fortnitrht.
18. Hare Pate, en Terrine.
Bone a hare : take one pound of fillet of veal, one pound
•of fresh lean pork, a little beef fat, parsley, chives, thyme, a
T
290 THE TIIOIiOUGH GOOD COOK.
bay-leaf, garlic, pepper, and cloves ; chop tlieiii all up A^cry
line ; line a small, wide-mouthed dish (the lid of which
shuts closely) with slices of bacon that entirely cover it :
put in the hare, etc., mixed with half a pound of bacon
cut up into pieces ; pour over it a glass of brandy ; cover it
with slices of bacon, and close up the lid carefully with
paste. Let it bake four hours.
19. Hare Pie.
AVith a pound of flour, half a pound of butter, salt,
and Avater, prepare some short paste, and lay it aside for an
hour. Skin a tender hare, draw it, slip off the shoulders
and legs from the body, and bono them. Pare the meat,
and cut it in squares, chop it with its Aveight of fat fresh
bacon and six ounces of raAv ham ; Avhen the Avhole is avoU
chop]:)ed, pound, season, and add to it a few tablespoonfids
of cooked tine herbs, mushrooms, parsley, and onion. Lard
the loins, cut them up in pieces, put them into a stCAv-pan
Avith melted bacon and half cook them ; remove the meat
from tlie bones, and put them by. With all the bones
and the neck of the hare, a fcAv trimmings of ham, vegetables,
aromatics, and a little Avine, prepare some good gravy ; Avhcn
it is 25'^«sed and skinuned of fat, reduce it to a half-glaze
Avith a few tablespoonfuls of Madeira, and thicken it Avith
a little sauce ; then keep it in the metal-bath. Mask the
bottom of a large pie-dish Avith a layer of prepared raw
mince, Avhereon place a layer of good sauer-kraut, cooked
Avitli six ounces of streaky bacon and cooled ; cut up the
bacon in squares, Avhich mix Avith the pieces of hare and
a fcAv raAv black truffles cut up in slices ; place the meat
in a dome-like shape on the sauer-kraut, mask it Avith
the remainder of the mince ; noAv moisten the rim of the
ENTREMETS. 201
dish, lay on a strip of paste, moisten the paste, and cover
the pie Avith a large thin flat of short crust. Bake it for
an hour and a quarter in a moderate oven. When the
pie is taken out of the oven, pour in through a hole
which should be left in the top the prepared sauce, and
dish up.
20. Boned Hare. ✪ Hare Pate, en Terrine
Page 162 · 3 recipe records on this page
Presented as published in 1895. 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
A modernized reading is not available for this page yet. You are seeing the original text.
In two and a half quarts of water put half a pound of
scrag of mutton, half a jiound of gravy beef, half a pound
of a shank of veal, and half a slice of ham, all cut small ;
one turnip, one carrot, an onion and a half chopped, a
little mace, salt, and popper; stew these ingredients for
one and a half or two hours, and strain the soup. The next
day cut a hare into small pieces, season them with pepper,
salt, a quarter of a grated nutmeg, and half the peel of a
small lemon. Place them in a stone jar, and fill it up with
the prepared soup ; put a bung in the jar, tie a bladder
and a bit of linen over, and set it in a pot of hot water ;
a,s the water wastes, till up with more boiling water, and
let boil for an hour and a half. When cold, take off the
fat, and pick out the lemon-peel. This quantity will make
one tureen full. When to be used it is thickened with a
tablespoonful of flour, kneaded Avith a small bit of butter,
and a quarter of a pint of port wine. It will keep perfectly
-Sfood for a fortnitrht.
18. Hare Pate, en Terrine.
Bone a hare : take one pound of fillet of veal, one pound
•of fresh lean pork, a little beef fat, parsley, chives, thyme, a
T
290 THE TIIOIiOUGH GOOD COOK.
bay-leaf, garlic, pepper, and cloves ; chop tlieiii all up A^cry
line ; line a small, wide-mouthed dish (the lid of which
shuts closely) with slices of bacon that entirely cover it :
put in the hare, etc., mixed with half a pound of bacon
cut up into pieces ; pour over it a glass of brandy ; cover it
with slices of bacon, and close up the lid carefully with
paste. Let it bake four hours.
19. Hare Pie.
AVith a pound of flour, half a pound of butter, salt,
and Avater, prepare some short paste, and lay it aside for an
hour. Skin a tender hare, draw it, slip off the shoulders
and legs from the body, and bono them. Pare the meat,
and cut it in squares, chop it with its Aveight of fat fresh
bacon and six ounces of raAv ham ; Avhen the Avhole is avoU
chop]:)ed, pound, season, and add to it a few tablespoonfids
of cooked tine herbs, mushrooms, parsley, and onion. Lard
the loins, cut them up in pieces, put them into a stCAv-pan
Avith melted bacon and half cook them ; remove the meat
from tlie bones, and put them by. With all the bones
and the neck of the hare, a fcAv trimmings of ham, vegetables,
aromatics, and a little Avine, prepare some good gravy ; Avhcn
it is 25'^«sed and skinuned of fat, reduce it to a half-glaze
Avith a few tablespoonfuls of Madeira, and thicken it Avith
a little sauce ; then keep it in the metal-bath. Mask the
bottom of a large pie-dish Avith a layer of prepared raw
mince, Avhereon place a layer of good sauer-kraut, cooked
Avitli six ounces of streaky bacon and cooled ; cut up the
bacon in squares, Avhich mix Avith the pieces of hare and
a fcAv raAv black truffles cut up in slices ; place the meat
in a dome-like shape on the sauer-kraut, mask it Avith
the remainder of the mince ; noAv moisten the rim of the
ENTREMETS. 201
dish, lay on a strip of paste, moisten the paste, and cover
the pie Avith a large thin flat of short crust. Bake it for
an hour and a quarter in a moderate oven. When the
pie is taken out of the oven, pour in through a hole
which should be left in the top the prepared sauce, and
dish up.
20. Boned Hare.