Hare, Baron of

Ingredients

• Divide the hare into two parts.
• put it into a deep dish with a finely-minced onion.
• a bay-leaf.
• a dozen juniper berries.
• a quarter of a pint of vinegar.
• a teaspoonful of salt.
• half a teaspoonful of pepper.
• squeeze the juice of a lemon over it.
• add a large tablespoonful of red currant jelly.
• and a wine-glassful of claret.

Method

1. 1

   Rub the hare with moist sugar, marinate for two days, lard, roast, and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 689. The excerpt below is the record exactly as published.

Hare, Baron of (a German recipe). — In Germany a hare is frequently made up into two dishes, and may be served at difi:erent times, which, when the family is small, is often a con- venience. The baron, which consists of the back and thighs, is the superior dish, and it is this to which the present recipe refers. Directions for cooking the inferior parts will be given in a succeeding paragraph {sec Hare Peppei) . Divide the hare into two parts, cutting close to the shoulder-blades. Leave the kidneys in the loins, and remove the thin skin from the back. Rub the hare over with moist sugar, and leave it for three or four hours, then put it into a deep dish with a finely-minced onion, a bay- leaf, a dozen juniper berries, and a quarter of a pint of vinegar. Let it remain in this mari- nade for two days, turning and basting it fre- quently. Drain it and lard it in neat rows with thin strips of bacon. Put it down before a clear fire imtil it is nicely browned, then put it into a stewpan with the marinade, a tca-spoonfuI of salt, half a tc-a-spoonful of pepper, and the contents of the dripping-pan taken from xmder it. Cover the saucepan closely, and let the meat steam until tender, basting frequently during HAR ( 300 ) HA]^ the process. Put the hare into a hot dish, squeeze the juice of a lemon over it, and send the sauce in which it was stewed to table in a turecH, after having strained and thickened it, and added a large table-spoonful of red currant jelly and a wine-glassful of claret.

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