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Gateau of Hare
From Cassell's dictionary of cookery, 1892
Serves 1
The gateau may be baked if preferred.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 584. The excerpt below is the record exactly as published.
Gateau of Hare. — Take the remains of cold hare. Scrape all the meat from the skin and sinews, and pound it in a mortar, with the liver of the hare, a piece of calf's Uver (pre- viously boiled), a slice of lean ham, and a small piece of buttex. When well pounded, mix with it half its bulk in crumb of bread, which has been soaked in a little cold stock or hare soup, and a table-spoonful of brandy. Add well- beaten eggs till the mixture is of the consist- ence of a firm batter, pour it into a weU-buttered mould, place two or three slices of fat bacon on the top, tie the whole in a floured cloth, and boil gently for an hour or more, being careful that the water is not sufficiently high in the saucepan to enter the mould. Turn out the gateau, and poiu- a sauce round it made of good hare stock
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