Boudin of Hare

Ingredients

• 1 pint of broth
• two or three sprigs of thyme
• a bay-leaf
• 3 wine-glassfuls of sherry
• 1 lb of streaky bacon
• 1 lb of button-mushrooms
• 4 oz. of butter
• 1 teacupful of white sauce
• 2 tablespoonfuls of thick cream
• 1½ breakfast-cupfuls of grated breadcrumb
• a lump of butter about the size of a walnut
• the beaten yolks of two eggs
• 1 lb or a little more of calf’s udder
• a small quantity of grated lemon-peel
• a small quantity of nutmeg

Method

1. 1

   Bone a hare, cut it into pieces, and put the bones and trimmings into a stewpan with thyme, bay-leaf, shallots, and sherry.

2. 2

   Toss over the fire until reduced to a glaze, then add stock and simmer for 1.5 hours.

3. 3

   Strain the liquor.

4. 4

   Boil bacon until half cooked, mince with hare flesh, pound, and sieve.

5. 5

   Chop mushrooms, toss with butter and lemon juice, add white sauce and cream, reduce, and sieve.

6. 6

   Soak breadcrumbs, squeeze, and mix with butter, liquor, and salt, then stir in beaten yolks.

7. 7

   Spread on a plate to cool.

8. 8

   Boil calf’s udder, cool, trim, pound, and sieve.

9. 9

   Mix all ingredients, test consistency, and steam in a buttered mould for 1-1.5 hours.

10. 10

    Serve with sauce and garnish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 56. The excerpt below is the record exactly as published.

1 pint of broth. Place the pan in a hot oven, and bake for forty-five minutes, taking care to baste frequently with the gravy that comes from them. Remove from the oven, untie, dress on a hot dish, strain the gravy over the saddles, decorate the dish with heart-shaped croutons, and serve. The fore-quarters can be utilised for civet or other dishes. Boudin of Hare. — Bone a Hare, cut it up into pieces, put the bones and trimmings into a stewpan with two or three sprigs of thyme, a bay-leaf, two shallots, and 3 wine- glassfuls of sherry, and toss it over the fire until the moisture is reduced to a glaze ; then pour in lqt. of clear stock, leave on the fire until boiling, move it to the side, and simmer for an-hour-and-a-half, keeping it well skimmed. When ready, strain the liquor through a broth- napkin into a basin. Boil lib- of streaky bacon until half cooked, then finely mince it together with the flesh of the Hare, pound in a mortar, and pass them through a fine hair sieve. Chop lib. of button-mushrooms, put them into a stewpan with loz. of butter and a few drops of lemon-juice, and toss about over the fire for a few minutes ; For details respecting Culinary Processes, Utensils , Sauces, tic., referred to, see under their special heads. 744 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hares — continued. pour over them 1 teacupful of white sauce and 2 table- I spoonfuls of thick cream, and stir until the liquor is | thickly reduced ; then rub them through a fine silk sieve, j Soak lj breakfast-cupfuls of grated breadcrumb in warm * water until soft, then squeeze, and put them in a stewpan | with a lump of butter about the size of a walnut, 1 table- spoonful of the liquor from the bones, and a little salt, and stir the mixture over the fire until reduced to a paste ; move it to the side, and stir in the beaten yolks of two eggs. Spread this panada out on a plate, and leave it until cool. Boil ilb. or a little more of calf’s udder in stock ; when cooked, leave until cool, trim, cut it into small pieces, pound them in a mortar, and rub it through a wire sieve. Put the pounded Hare, calf’s udder, and bread panada into a mortar, add the mushroom puree and a small lump of butter, and pound the whole together until thoroughly mixed Fig. 924] Boudin of Hare and smooth, seasoning the mixture with salt, pepper, and a small quantity each of grated lemon-peel and nutmeg', and moistening with two beaten eg'gs and a small quantity of the liquor from the bones. Try a small piece of the mixture by poaching it in boiling water for three minutes, cut it, and if firm it is of the required consistency ; but if it falls to pieces, add another egg or two to the mixture. Butter a copper mould, fill it with the mixture, and tie a sheet of buttered paper over the top ; then stand it in a stewpan with boiling water to three-parts its height, and steam for an hour or an-hour-and-a-half. Boil a sufficient quantity of the liquor from the bones until thickly reduced to make the sauce. When the boudin is cooked, turn it carefully out of the mould on to a hot dish, pour the sauce round it, garnish with mushrooms and potato croquettes (see Fig. 924), and serve. Boudins of Hare Forcemeat. — Cut an onion into small pieces, put it in boiling water to blanch, and drain it; when cool, put it into a frying-pan with a little butter, and fry, but without allowing it to take colour ; then stir well for about ten minutes over the fire, and add it to some Hare forcemeat, made very stiff. Cut some pieces of paper 4in. long and 2 jin. wide, butter them well, and put a layer of the forcemeat, 3.iin. long by 1 jin. wide and 1 jin. thick, on each. With the handle of a spoon cut out from the inside of the boudins all the forcemeat, so as to make a hollow fin. deep and the same in diameter. Have ready a salpi^on of truffles mixed with cooked fillets of Hare and ox-tongue, and reduced stiffly with a little German sauce. Put this in the hollows, but not quite enough to fill them, cover with a thin layer of forcemeat, so as to completely hide the salpi9on, put them in a saute-pan with a little stock, and simmer gently until the forcemeat is set (it will take about a-quarter-of-an-hour). Place them on a dish, pour over a j little reduced Spanish sauce, and the dish is ready for I serving. Boudins of Hare witli Olives. — Make a forcemeat with a j fillet of uncooked Hare and the cooked heart and liver, and when ready, cut it up into equal parts about the size of eggs. Sprinkle a little flour on the table, place the pieces on it, j and with the hand roll them into the shape of corks; now J flatten with a spatula or blade of a knife to make them into oblong shapes. When a dozen have been made, poach them in boiling salted water, take out, and drain. When quite cold, dip them first into beaten eggs and then into breadcrumbs, put them in a flat stewpan with a little butter, Hares — continued. and fry until done. Place them in a circle on a dish, with a little olive garnish poured in the centre, and serve. Braised Fillets of Hare with. Poivrade Sauce. — Skin the Hares, and cut off the fillets, the best way being to pass a knife along the backbone from the shoulder to the leg, keeping it as near the ribs as possible. When the fillets are cut off, remove the skin, cut them into halves, beat lightly on the table, and lard with fillets of bacon. Line a braising-pan with slices of bacon, put in the fillets, with some onions, a bunch of parsley, a blade of mace, and two or three cloves ; moisten with broth, just sufficient to keep them from sticking to the pan, put on the lid, with some hot cinders on the top, and set the pan over a slow fire. Put a few slices of carrot, turnip, and onion in a stewpan with a leek, a small piece of Fig. 925. Braised Fillets of Hare. celery, a bunch of thyme and parsley, a bay-leaf, 2 or 3 table-spoonfuls of chopped lean ham, a few peppercorns, and 2oz. of butter

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