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Hare Eagout
From Cassell's dictionary of cookery, 1892
Serves 6
Time required is three-quarters of an hour to stew the hare.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 699. The excerpt below is the record exactly as published.
Hare EagOUt. — Divide the hare into neat joints. Put the best parts — namely, the back, shoulders, and legs — into a deep dish ; pom- over as much vinegar as will barely cover them, and put with them one bay-leaf, a large onion, with six cloves stuck in it, half a dozen peppercorns, and half a dozen shallots. Let them remain in the marinade for twenty-four hours. Put two ounces of butter, three sliced onions, and three tea-spoonfuls of flour into a stewpan. Set the pan upon a moderate fire, and stir well with a wooden spoon till the onions are brightly browned ; add gradually a quart of water, make the mixture quite smooth, then put with it a bunch of herbs, four allspice, a sliced carrot, the inferior pieces of hare, such as the head, neck, liver, heart, and ribs, and a quarter of a pound of bacon, cut into slices. Simmer gently for an hour. Strain the gravy, and leave it until the following day, when the fat can be removed entire. Drain the hare from the vinegar and stew it in the vinegar until tender. Add salt and pepper, if required
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