Fillets of Hare with Poivrade Sauce

Ingredients

• two Hares
• salt
• pepper
• nutmeg
• one onion
• one carrot
• G table-spoonfuls of white wine
• 1 gill of hot broth

Method

1. 1

   Clean the Hares and cut off the fillets.

2. 2

   Season with salt, pepper, and nutmeg, adding onion and carrot.

3. 3

   Soak for two hours, then transfer to a baking pan with pork rind.

4. 4

   Cook in the oven, pour hot broth over the fillets, strain, and serve with poivrade sauce.

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.

illets of Hare with. Poivrade Sauce.- -Clean two Hares, cut off the fillets, remove the skin, and lard them well, using a small needle. Put them in a deep dish, and season with salt, pepper, and nutmeg, adding one onion, one carrot, cut in pieces, and G table-spoonfuls of white wine. Let all soak together for two hours, then transfer the whole to a baking- pan, with some scraps of pork rind placed at the bottom of the pan, and put this in the oven to cook. Place the fillets on a dish, pour in the pan 1 gill of hot broth

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