Gribelotte of Hare

Ingredients

• a good-sized, tender hare
• one and a half good pinches of salt
• a good pinch of pepper
• a third of a pinch of nutmeg
• one sliced onion
• two bay-leaves
• a full pint of white broth
• twelve whole mushrooms

Method

1. 1

   Proceed as for Civet of Hare, replacing red wine with white broth and adding mushrooms four minutes before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 228. The excerpt below is the record exactly as published.

a good-sized, tender hare, neatly draw it, preserving the blood, if there is any, and also the liver, the gall being carefully removed. Place the blood and liver on the same dish, and proceed to cut the hare into twelve pieces. Put them into a stone jar, seasoning with one and a half good pinches of salt, a good pinch of pepper, a third of a pinch of nutmeg, one sliced onion, one sprig of thyme, two bay-leaves, and half a glassful of white wine. Mix all well together, and steep well for six hours. Lift out the pieces of hare, and put them in a saucepan with one ounce of butter, adding VEGE TA BLES, 287 twelve glazed, small onions, and one ounce of salt pork, cut into small pieces ; let cook on a brisK fire for ten minutes, then add three tablespoon- fuls of flour, stir well, and moisten with a glassful of red wine, also half a pint of white broth (No. 99). Stir until it boils, then season again with half a pinch of salt and half a pinch of pepper ; cook for one hour longer, and fifteen minutes before it is done put in the blood, heart, and liver, finely chopped and all well mixed together. Serve on a dish with six croutons (No. 133). 894. Gribelotte of Hare. — Proceed exactly the same as for the above (No. 893), replacing the glassful of red wine by a full pint of white broth (No. 99), and adding twelve whole mushrooms four minutes before serving. 895. Fillets of Hare, Sauce Poivrade.— Have two fine English or American hares ; clean them neatly as for No. 893, cut them off from the end of the rack, remove the skin from the fillets, and lard the surface with a small needle. Put them on a dish, and season with a pinch and a half of salt, half a pinch of pepper, and the third of a pinch of nutmeg ; add one onion, and one carrot cut in pieces, also three tablespoonfuls of white wine. Let all souse together for two hours, then transfer the whole to a roasting-pan, with any scraps of pork-rind, one sliced carrot, and a sliced onion at the bottom of the pan ; put it in the oven, and let cook for thirty minutes. Place the fillets on a dish, add to the pan one gill of hot broth (No. 99), let come to a boil, and then strain the gravy over, and serve with half a pint of poivrade sauce (No. 194) separately. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg

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