Fricasseed Hare

Ingredients

• the pieces of hare
• thin slices of salt pork
• 1/2 cup of cream
• pepper
• chopped onion

Method

1. 1

   Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork.

2. 2

   Cover with water, and let simmer for half an hour.

3. 3

   Add chopped onion.

4. 4

   Make a smooth flour paste, stir in and let simmer until the meat is tender, then add cream.

5. 5

   If too thin, add more flour.

6. 6

   Boil up at once, and serve hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 244. The excerpt below is the record exactly as published.

FRICASSEED HARE.— Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water, and let simmer ^ hr. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender^ then add ^ cup of cream. If too thin, add more flour. Boil up at once, and serve hot. — Mrs. E. D. Kelley, Winnetka, 111. JUGGED HARE — Skin one hare and cut in pieces, but do not wash it; dredge with flour and fry brown in butter, season with pepper, salt and cayenne. Have ready 1^ pts. of good gravy made from beef. Put the hare into a covered jar, add 1 onion with 4 cloves stuck in it, 1 lemon, peeled and sliced, and pour over it the gravy. Cover the jar closely, stand it in a double boiler of cold; water, cook 4 hrs. if old, 3 ihrs. if young. When done add 1 table- spoon of mushroom catsup, 2 glasses port wine, and a good piece of butter rolled' in flour; shake a few minutes over the fire, take from jar, and serve with forcemeat balls and red currant jelly. — Mrs. Clark K. Mason, Bensen, 111. • RABBIT TO SKIN A RABBIT OR HARE.— Cut off the fore feet at the first joint; cut the skin around the first joint of the hind leg, loosen it, and then with a sharp knife slit the skin on the und/er side of the leg to the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit on a hook by this fastening. Draw the skin down over the head, slipping out the fore legs when they are reached. Cut off the ends of the nose and thus remove the entire skin. Wipe with a damp cloth, remove the entrails, saving the heart and liver, wipe carefully inside, and, if it requires washing, use water made acid with vinegar. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BAKED RABBIT.— Skin and clean carefully. Lay it in salt water for an hr., then scald with boiling water, wipe it dry, sprin- kle with salt and pepper. Stuff with a dressing made of bread crumbs, chopped salt pork, onion, pepper, salt, and thyme, sew up; place some slices of salt pork on it, place it in a baking-pan 356 GAME with enough hot water to keep -it from burning. Baste often. Serve with mashed potatoes and currant jelly. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. BAKED RABBITS WITH RICE.— Cut a plump, young rab- bit into joints, and pepper highly. Dissolve 4 oz. of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned.. Take it up, drain, and put aside. Wash J/$ lb. of rice, put it in a saucepan with a qt.» of nice-flavored stock and Yz blade of mace. Let it simmer until it is tender and has absorbed the liquor, let cool and stir in a large slice of fresh butter and the yolks of 4 eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and spread the rice on the top. Lay the beaten yolks of 2 eggs upon the rice, and bake in a brisk oven. — Mrs. E. D. Kelley, Winnetka, 111. BARBECUED RABBIT.— Wash the cleaned and beheaded rabbit thoroughly, and cut it open all along the underside of the body. Make deep incisions across the backbone that the heat may penetrate to the center of the flesh. Spread the hare open on a hot platter, rub with butter, cover and keep warm in the oven while you make the sauce. In a small saucepan melt 3 table- spoons of butter, and stir into it 2 tablespoons of vinegar, a tea- spoon of French mustard, and a teaspoon of minced parsley. When very hot pour the sauce over the rabbit. Let it stand, cov- ered, in a hot dish 5 minutes before serving. — Mrs. May C. May, Mayfair, 111. BOILED RABBITS.— They should be very young. Wash and clean very thoroughlj% and fasten the heads to the sides. Put into clear boiling water and simmer for 54 or ^ hr. Pour white or onion sauce over them, and serve. — Mrs. C. E. Worth, Wheel- ing, 111. BROILED RABBITS.— Skin clean, wipe dry, split down the back and pound fat; then wrap in well-buttered letter paper. place them on a buttered gridiron and boil over a clear, brisk fire, turning them often. When cooked, serve on a hot plate, reason- ing with plenty of salt, pepper, and butter, turning them over and COOK COUNTY COOK BOOK 357 over so that they will take up the butter. — Mrs, C. J. Canthorn, Wilmette, 111. FRIED RABBIT.— Clean, wash and put into boiling water; boil 10 minutes, and drain; when cold cut into joints, dip into beaten egg, then in bread crumbs, and season with salt and pep- per. Fry brown in butter and lay over a moderate fire. Thicken the gravy with 1 tablespoon of flour and pour in 1 cupful of milk or cream; boil up once and pour over the rabbit. Garnish with sliced lemon, and serve with onion sauce. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT PIE.— Cut a rabbit into 8 pieces, soak in salted wa- ter % hr., and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of rabbit. Then follow slices of hard-boiled eggs, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and add a little flour. Cover with puff paste, cut a slit in the middle, and bake 1 hr. If it browns too fast lay paper over the top. — ■ Mrs. E. D. Kelley, Winnetka, 111. RABBIT POT-PIE.— Cut a rabbit in pieces and let stand over night in cold water. Next morning put in a stewpan, sea- son with cayenne, pepper and salt, pour in a qt. of warm water and stew over a slow fire until tender, adding more water, if nec- essary. When nearly dune, add piece of butter size of a walnut^ mix with a spoonful of flour. Add ^ doz, ginger snaps and J/4 cup of cream

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