Cold Raised Hare Pie

Ingredients

• the legs of all tendons
• one and a half pounds of hare
• six ounces to one pound of hare
• one egg
• three tablespoonfuls of brandy
• a pinch of powdered thyme
• bay leaf

Method

1. 1

   Prepare hare fillets, lard and season.

2. 2

   Marinate with brandy.

3. 3

   Prepare forcemeat with veal, pork, bacon, and hare's blood.

4. 4

   Line a mould with paste, fill with layers of forcemeat, hare, truffles, and bacon.

5. 5

   Seal and bake, then pour in hare jelly when cool.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 57. The excerpt below is the record exactly as published.

COLD RAISED HARE PIE /^iLEAR the fillets, the minion fillets and the ^ legs of all tendons ; moderately lard them and season ; set them in a dish with an equal quantity of truffles and fat bacon strips. Sprinkle with some brandy and leave to marinade for one hour. With what remains of the meat take some fillets of veal and pork in the proportion of six ounces to one pound of hare, fresh fat bacon in the proportion of one and a half pounds to one pound of hare ; add spiced salt and prepare a forcemeat finished with one egg and three tablespoonfuls of brandy per one pound of forcemeat. Rub through a tammy and add a portion of the hare’s blood. Line an oval or round buttered mould with raised pie paste and completely cover the paste with slices of bacon ; then coat the inside with force- meat and fill up the mould with alternate layers of forcemeat, hare’s fillets, truffle and bacon-strips. Finish with a layer of forcemeat ; cover with a slice of bacon ; sprinkle over a pinch of powdered thyme and bay leaf

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