Fillets of Hare Sautes

Ingredients

• the fillets
• some clarified butter
• a little broth
• 1 teacupful of vinegar
• a bunch of sweet herbs
• 2 table-spoonfuls of red-currant jelly
• 1 teacupful of dried currants

Method

1. 1

   Trim the fillets and lay them in a saute-pan with clarified butter.

2. 2

   Simmer bones and trimmings in broth, skim fat, and mix with vinegar and herbs.

3. 3

   Boil until reduced, then add lemon-peel and jelly.

4. 4

   Fry fillets, slice, arrange on a dish, and pour sauce over.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 61. The excerpt below is the record exactly as published.

Fillets of Hare Sautes. — Trim the fillets, and lay them side by side in a saute-pan with some clarified butter. Put the bones and trimmings of the Hare in a saucepan with a little broth, season, and simmer for half-an-hour. Skim the fat off the liquor of the bones, pass it through a fine Fig. 927. Fillets or- Hare Sautes. hair sieve into a deep stewpan, mix with it 1 teacupful of vinegar and a bunch of sweet herbs, and boil until reduced to half-glaze. Take the bunch of herbs out of the sauce, add a small piece of lemon-peel and 2 table- spoonfuls .of red-currant jelly, and boil for five minutes; then put in 1 teacupful of dried currants

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