Hare a la Matanzas

Ingredients

• a hare
• four onions sliced
• three shalots
• a couple of sprigs of parsley
• pepper
• salt
• the flesh of a chicken
• three whole eggs
• a slice of bacon
• half a pint of consommé

Method

1. 1

   Paunch, skin, and clean a hare marinaded in vinegar for a couple of days with four onions sliced, three shalots, a couple of sprigs of parsley, pepper and salt.

2. 2

   After two days take the hare out and drain it.

3. 3

   Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bouquet garni.

4. 4

   Now put the hare in a stewpan with slices of bacon all over it, some sliced carrots, two onions stuck with cloves, and half a pint of consommé.

5. 5

   Put some live coals on the lid of the saucepan and let it cook for three hours.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Hare a la Matanzas. Paunch, skin, and clean a hare marinaded in vinegar for a couple of days with four onions sliced, three shalots, a couple of sprigs of parsley, pepper and salt. After two days take the hare out and drain it. Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bou- quet garni. Now put the hare in a stewpan with slices of bacon all over it, some sliced carrots, two onions stuck with cloves, and half a pint of con- som

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