Cold Stewed Hare

Ingredients

• Bone your hare
• equal quantities of stock
• white wine
• a knuckle of veal cut into dice
• sliced onions
• sliced carrots
• salt
• pepper
• bouquet of mixed herbs
• Line an earthenware jar with slices of bacon
• sprinkle it with chopped salt pork
• season with salt, pepper and mixed spice

Method

1. 1

   Simmer the hare bones and head in stock and white wine with veal, onions, carrots, salt, pepper, and herbs.

2. 2

   Pass through a tammy.

3. 3

   Line a jar with bacon, add hare, season, moisten with stock, cover with bacon, bake in a slow oven, taste for seasoning, and serve cold in the jar.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 112. The excerpt below is the record exactly as published.

Cold stewed hare. Salade de légumes. Vegetable salad. Pommes au beurre. Stewed apples. Cold stewed hare. Bone your hare, pound the bones and head in a mortar, and simmer for an hour and a half in equal quantities of stock and white wine, with a knuckle of veal cut into dice, sliced onions and carrots, salt, pepper, and a bouquet of mixed herbs, and pass through a tammy. Line an earthenware jar with slices of bacon, add the boned hare, sprinkle it with chopped salt pork and veal, season with salt, pepper and . mixed spice

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