Braised Hare

Ingredients

• the hare
• two finely-minced shallots
• a scraped carrot
• four button-mushrooms
• a tablespoonful of mushroom ketchup
• a pint of good stock
• three ounces of butter
• a dessert-spoonful of flour
• a glass of sherry
• red currant jelly

Method

1. 1

   Stuff the hare with a suitable forcemeat.

2. 2

   Sew it up securely and put it into a braising-pan with shallots, carrot, mushrooms or ketchup, and stock.

3. 3

   Place butter on the hare, cover, and simmer gently for about two hours.

4. 4

   Strain the gravy, thicken with flour mixed with cold water, add sherry, simmer a few minutes longer, and serve with red currant jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 690. The excerpt below is the record exactly as published.

the hare with a suitable forcemeat {see Hare, Forcemeat for). Sew it up securely with needle and thread, and put it into a braising-pan, with two finely- minced shallots, a scraped carrot, four button- mushrooms, or, in place of these, a table-spoon- ful of mushroom ketchup, and a pint of good stock. Place three ounces of butter on the hare, put the lid on the pan, and simmer gently for about two hours. Strain the gravy, thicken it with a dessert-spoonful of flour, mixed smoothly with a little cold_water; add a glass of sherry, Madeira, or claret, simmer a few minutes longer, and serve. Send red currant jelly to table with the hare. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Broiled. — Season the legs and shoulders rather highly with a little salt and cayenne, broil them over a clear fire, rub some cold butter over them, and serve as quickly as possible on a hot dish. Time, five minutes to broil. Sufficient for thi-ee persons. Hare Cakes. — Take the remains of cold roast hare, and mince it finely with a quarter of its weight of finely-shred suet. Pound the mince in a mortar, and season rather highly with salt and cayenne. Bind it together with beaten egg and a little milk. The yolk of one egg and a table-spoonful of mUk will be suf- ficient for a pound of hare. Make the mince up into small cakes, dip these in flour, and fry them in hot dripjiing or lard. Serve them on a hot dish, pour round them some gi'avy, made with the bones and trimmings of the hare, and garnish the dish with toasted sippets. Time, five or six minutes to fry the cakes. Probable cost, 4d., exclusive of the cold meat. Sufficient for three persons. Hare, Choosing a.- If the cleft in the lip of a hare is widely spread, the claws blunt, and the ears tough and hard, the animal is old, and should be jugged, stewed, or made into soup, but never roasted. When the body is stiff, the hare is fresh ; if limp, it is stale. A hare should be hung by the fore-legs, and is always better if it is not paiinched for four or five days after being killed. If it is already paunched, the liver should be taken out and scalded, the heart removed, and the inside of the hare wiped dry every day. If a small piece of charcoal be put in the inside, it will help to keep the hare. A hare should be hung for ten days or a fortnight, in cold weather, before being cooked. Hare, Civet of. — This dish may be made either with the remains of cold roast hare or with an uncooked hare. In the former case, the meat would require to be wanned for a few minutes only in the gravy ; in the latter, it would have to be stewed with it. Divide the hare into small neat pieces, and fry them for a few minutes with half a pound of fat bacon, cut into dice,andtwo ouncesof butter. When lightly browned, hft out the meat and bacon, and mix a table-spoonful of flour smootlily into the fat. Add gradually a pint and a half of stock, and put it into a stewpan with the bones of the hare, half a dozen small onions, half a blade of mace, a bay-leaf, a tea-spoonful of salt, a drachm of ca5'enne, a small lump of sugar, and a few mushrooms, or, in place of these, a tea-spoonful of mushroom-powder or a table-spoonful of I ketchup. Simmer gently for an hour, then ' strain the gravy, put in the pieces of meat, with I the bruised hver, a cupful of blood, and half a tumblerful of port. Simmer again as long as I the meat requires it, and serve as hot as possible. I The juice of half a lemon is by some considered I an improvement. Time, altogether, about two hours. Probable cost of hare, from 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Civet of {see also Civet of Hare). Hare CoUops.— Take the remains of cold hare, pick the meat from the bones, mince it finely, and season ratlier highly with cayeime and salt. For every pound of minced meat put one ounce of butter into the irpng-pan, diedge a little flour over it, add the meat, and keep stirring over the fire till it is a dark brown. Put haK a pint of strained gravy, made from the bones and trimmings, into a saucepan, add the coUops, and a glass of port. Simmer gently for half an hour. Serve on a hot dish, with toasted sippets for garnish. Probable cost, 4d., exclusive of the cold meat and wine. Sufficient for two or three persons, when made with one pound of minced meat. . Hare Cutlets (a German recipe). — The back of the hare, which is the best part of it, may be divided into cutlets, and fried. The rest may be used for soup, or served some other way. Leave the bones in the cutlets, trim them neatly, and rub into them some salt, pepper, and pounded mace. Mix a dessert-spoonful of finely-minced sweet herbs, and half a tea-spoonful of grated lemon-rind, -with a quarter of a pint of bread- crumbs. Dip the cutlets in egg, and afterwards in the seasoned bread-crumbs, and fry them in hot butter. Put them in a hot dish, squeeze the juice of a lemon over them, and garnish the dish vidth slices of hard-boUed egg and pickled gherkins. Time, from twelve to fifteen minutes to fry the cutlets. Probable cost of hare, from 38. 6d. to 6s. Sufficient for three or four persons. HAR (301 ) HAH Hare (en Daube). — Cut off the head of a hare, and truss it securely. Line a braising- pan with slices of bacon, place the hare on it, and with it a calf's foot, broken into small pieces, a large onion, A^th four cloves stuck into it, a large bunch of parsley, a sprig of thyme, two sliced carrots, and a quarter of a pint of good stock. Dredge a little pepper over the meat, cover it with slices of bacon, lay three or four folds of buttered paper over the bacon, and simmer slowly for four hours. Strain the gravy, boil it till it will jelly, pour it over the meat, and serve cold. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Florendine (sometimes called Roll of Hare). — Take a hare, cut off the head, bone it, dry it well with a soft cloth, and spread the stuffing over the inside. EoU it up, sew it securely with strong thi-ead, and put it into a saucepan, with as much water as will barely cover it, a tea-spoonful of salt, half a tea- spoonful of pepper, a bunch of parsley, and an onion, stuck with four cloves. Let it simmer very gently for an hour and a half, then drain off a pint and a half of the gravy, and put it into another saucepan, with a table-spoonful of mush- room ketc

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