Fried Fillets of Hare a la Sicilienne

Ingredients

• Trim some fillets of Hare
• season them with salt
• season them with pepper
• put them in a basin with vinegar
• frying-pan with some clarified butter
• 2 table-spoonfuls of caster sugar
• 1 tea-cupful of vinegar
• 1 teacupful of brown sauce
• 1 small teacupful of well-washed currants or dried Smyrna raisins
• 2 table-spoonfuls of chopped and dried almonds
• Cut some croutons of bread, and fry them in butter

Method

1. 1

   Trim fillets of Hare, season with salt and pepper, soak in vinegar, then drain and dry.

2. 2

   Fry in clarified butter.

3. 3

   Prepare sauce by browning sugar, adding vinegar and boiling.

4. 4

   Mix with brown sauce, add currants and almonds.

5. 5

   Arrange fillets and croutons on a dish, pour sauce over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 63. The excerpt below is the record exactly as published.

Fried Fillets of Hare a la Sicilienne. — Trim some fillets of Hare to the shapes of chicken fillets, season them with salt and pepper, put them in a basin with vinegar, and let them soak for several hours ; then drain and dry the fillets on a cloth, put them in a frying-pan with some clarified butter, and fry them over a quick fire. Cut some croutons of bread, and fry them in butter till lightly browned. Put 2 table-spoonfuls of caster sugar into a small saucepan, and stir it over the fire till lightly browned ; then pour in 1 tea- cupful of vinegar, and boil till the sugar is dissolved and the vinegar reduced to half its original quantity. Mix with the vinegar 1 teacupful of brown sauce, and boil it ; then add 1 small teacupful of well-washed currants or dried Smyrna raisins and 2 table-spoonfuls of chopped and dried almonds

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