Braised Fillets of Hare a la Soyer

Ingredients

• Cut some fillets of Hare
• a few sliced onions
• a bunch of pai'sley
• a small quantity of mace
• two or three cloves
• moisten with a little broth
• 1 pint of brown sauce
• barely -j- pint of broth
• loz. of butter
• Cut some bacon into small squares

Method

1. 1

   Cut fillets of Hare into halves, beat lightly, trim, lard, and place in a braising-pan lined with bacon.

2. 2

   Add onions, parsley, mace, cloves, and broth.

3. 3

   Cover and cook over a slow fire.

4. 4

   Peel button-onions, brown in sugar and butter, add brown sauce and broth, simmer until tender.

5. 5

   Strain sauce, return to heat, add onions and bacon, keep hot.

6. 6

   Glaze fillets, arrange on a dish, pour sauce around, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 59. The excerpt below is the record exactly as published.

Braised Fillets of Hare a la Soyer. — Cut some fillets of Hare into halves, beat them lightly, trim to a neat shape, lard them, and put into a braising-pan lined with slices of fat bacon ; add a few sliced onions, a bunch of pai'sley, a small quantity of mace, and two or three cloves, and moisten with a little broth ; then put the lid on the pan, with some live ashes on the top, and set it over a slow fire. Peel about lib. of button-onions. Put in a saucepan 2 or 3 table- spoonfuls of moist sugar, and stir about over the fire till it browns slightly ; then put in loz. of butter and the onions, and toss them about over a slow fire till browned. Pour in 1 pint of brown sauce and barely -j- pint of broth, and simmer by the side of the fire till the onions are tender ; then take them out, and boil the sauce till reduced to a thick cream. Cut some bacon into small squares

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