Braised Fillets of Hare with Poivrade Sauce

Ingredients

• Hares
• slices of bacon
• a bunch of parsley
• a blade of mace
• two or three cloves
• 1 pint of brown sauce
• ½ pint of clear broth
• 2 or 3 tablespoonfuls of chopped lean ham
• 2 oz. of butter
• 3 wine-glassfuls of tarragon vinegar

Method

1. 1

   Skin the hare and cut off the fillets.

2. 2

   Lard the fillets with bacon.

3. 3

   Line a braising-pan with bacon, add fillets, onions, parsley, mace, and cloves.

4. 4

   Moisten with broth, cover, and cook over a slow fire.

5. 5

   In another pan, brown vegetables with ham, add vinegar, and boil.

6. 6

   Add brown sauce and broth, skim, and reduce to a thick cream.

7. 7

   Glaze the fillets and brown them.

8. 8

   Serve on mashed potatoes with strained sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 58. The excerpt below is the record exactly as published.

raised 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, and toss them over a brisk fire till lightly browned ; pour in 3 wineg'lassfuls of tarragon vinegar, and boil ; then add 1 pint of brown sauce and \ pint of clear broth

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