Baked Hare

Ingredients

• A hare, prepared as for roasting
• basted with butter
• a little milk

Method

1. 1

   Baste the hare with butter and place it in a pan with a little milk to bake.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 57. The excerpt below is the record exactly as published.

A hare, prepared as for roasting, basted with butter repeatedly, and placed in a pan with a little milk, will become nicely done. It may also be cut up and placed in a vessel and jugged. Lsgs and shins of heef, ox-cheeks, etc., garnished with onions, turnips, etc., take about four hours to cook ; they are then allowed to get cool to have the fat skimmed off, after which they are warmed again and served. Baking in the small ovens of kitchens is not so successful as that in the baker’s oven. This arises in most cases from the faulty construction of the ovens, which, as we have already shown above, are mainly heated from the side, and have either no bottom heat at all or not enough of it. Further, most of these ovens are not ventilated, so that the fat which spirts on hot parts of the oven or dish, on being volatilized, taints the meat with its burnt grease taste, due to acroleine. Some cooks do not take sufficient care to clean, and keep clean, the oven, which is not rarely littered with charcoal, particularly that formed by the burning of overflowing fruit-juice from fruit-pies. On this particular subject masters and mistresses of private houses cannot bestow too much attention. The construction of ovens for baking has of late years undergone considerable modification. Amongst professed bakers and confectioners brick ovens are still most esteemed, as they allow many varying degrees of heat to be applied successively, or in different parts of the oven to very different preparations. But for special trades ovens of iron have been constructed which are provided with movable trays, enabling the baker to bring the component items of •72 THE SPIRIT OF COOKERY the charge simultaneously into as well as out of the oven. These are also provided wuth ixijrometers, or heat-measuring instruments, and thus yield very good results. We have seen them adapted to ships of several kinds, and to ficld- hahcries for soldiers. Brick ovens, being heated from the inside, exhibit the sufficiency of their heating by the clear- ing of the surface from black soot, and once charged with preparations to be baked, cannot be heated again until the charge be withdrawn ; but iron ovens are heated from the outside, like those of most kitcheners, and can be heated and reheated without regard to the contents of their interior. They are also a little more economical, as they are heated more quickly, and consume less coal or wood than the brick- ovens. A general prineiple of baking is that the oven vmst he sufficiently hot at the moment at which the preparations to be baked are

Cook this with the app: pantry check, scaling, and the assistant.