Gato de Eiebre (Hare Pie)

Ingredients

• a hare (or jackrabbit)
• salt
• pepper
• parsley
• a bit of garlic
• thyme
• bay leaves
• thin slices of ham or bacon
• bread-crumbs
• yolks of eggs

Method

1. 1

   Remove bones from the hare, grind the meat with boiled udder, mix with breadcrumbs, salt, pepper, parsley, garlic, thyme, and bay leaves.

2. 2

   Wet with yolks of eggs, cover a tin pan with ham, add the mixture, cover with more ham, and bake or steam until done, then fry brown.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 7. The excerpt below is the record exactly as published.

GATO DE EIEBRE. (Hare Pie ) : This dish will have a curious sound to many ears ; but it is fit for a king, and held in grateful remembrance by those who have ever eaten it cooked by an expert. Kven 6 LANDMARKS CLUB COOIC BOOK. the “udder of a cow” can be procured by pre-arrangement with the butcher. This preparation disputes with the Swiss “Hassen pfeffer” precedence as the most delicious dish ever made from hare or jackrabbit. Remove all bones, membranes and tendons from a hare (or jackrabbit) roasted beforehand. Pick to pieces roughly, and grind (upon a metate or in a mortar) all the meat, together with the boiled udder of a cow. Mix all, when ground, with bread crumbs moistened in soup, adding salt, pepper, parsley, a bit of garlic, thyme and bay leaves, all chopped very fine. Wet up with yolks of eggs, and give the whole another turn in the mortar. Cover the bottom of a tin pan with thin slices of ham or bacon, putting the preparation on top and covering it with other slices of ham or bacon. Bake in the oven; or cook in a steamer until done, and then fry brown. Remove from pan by putting the latter in boiling water. Remove the slices of bacon and cover the dish with bread-crumbs

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