Hare au Chaudron

Ingredients

• ^lb. of sliced bacon
• Skin and clean a Hare
• a bunch of sweet herbs
• one small onion
• stuck with three cloves
• 1 teaspoonful of salt
• i teaspoonful of pepper
• 1J pints of red wine
• put in tjlb. of butter

Method

1. 1

   Cut Hare into pieces, catching the blood.

2. 2

   Layer bacon in a stewpan, add Hare pieces with blood, herbs, onion, salt, pepper, and wine.

3. 3

   Ignite the wine, let it burn out, add butter kneaded with flour, cover, and stew for half an hour.

4. 4

   Dress Hare on a dish, strain cooking liquor over, and serve hot.

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.

Skin and clean a Hare, cut it into good-sized pieces, dredge them well with flour, and season them with salt and pepper. Melt a large lump of butter in a flat stew- pan, put in the pieces of Hare, with 1 table-spoonful of chopped parsley and a small quantity of chopped chives, and fry them until evenly browned ; take them out of the pan, and put them on a hot dish. Mix a teacupful of stock and the strained juice of a lemon with the seasonings in the pan, and stir it over the fire until boiling ; then pour the sauce over the Hare, and serve. Gibelotte of Hare. — Proceed the same as for Civet of Hare a la Franijaise, replacing the red wine by 1 pint of white broth, and adding twelve whole mushrooms five minutes before serving. Hare ail Cliaudron.— Skin and clean a Hare, and cut it into pieces on a dish, so as to catch the blood. Put ^lb. of sliced bacon on the bottom of a stewpan, put in the pieces of Hare, with the blood, a bunch of sweet herbs, one small onion stuck with three cloves, 1 teaspoonful of salt, i teaspoonful of pepper, and 1J pints of red wine, and place the stewpan over Fig. 929. Hare au Chaudron. a clear wood fire, allowing the flames to spread round the pan until the wine catches fire. Leave it until the wine burns out ; then put in tjlb. of butter

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