Hare Gateau

Ingredients

• Prepare a hare as if for roasting
• one pound of the neck or loin of veal
• half a pound of fresh, lean pork
• a quarter of a pound of unsmoked fat bacon
• two or three small onions, finely minced
• half a dozen raw eggs

Method

1. 1

   Cut the hare into joints, pound it with veal, pork, and bacon.

2. 2

   Add seasoning and beaten eggs.

3. 3

   Line a baking dish with bacon, spread the meat mixture, and bake in a moderate oven for about four hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 692. The excerpt below is the record exactly as published.

Hare, Gateau of. — Prepare a hare as if for roasting. Cut it into joints. The best parts — the back, thighs, and shoulders — may be used for the gateau, and the remainder for a civet or for soup. Take the meat from the skin and sinews, cut it up, and pound it in a mortar, with one pound of the neck or loin of veal, half a pound of fresh, lean pork, and a quarter of a pound of unsmoked fat bacon. A table-spoonful of soup or stock may be added while pounding, so as to make the meat into a smooth paste. Add pepper, salt, and cayenne to taste, together with two or three small onions, finely minced, and a tea-spoonful of chopped parsley. Beat half a dozen raw eggs

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