Hare Gravy

Ingredients

• a pint and a half of the gravy
• a table-spoonful of mushroom ketchup
• a dessert-spoonful of lemon pickle
• two wine-glassfuls of port
• thicken the gravy with ilour

Method

1. 1

   Let it simmer very gently for an hour and a half, then drain off a pint and a half of the gravy, and put it into another saucepan.

2. 2

   Stir it until it is smooth and thick.

3. 3

   Put the hare on a hot dish, pour the gravy round it, and let forcemeat balls and stewed mushrooms be served with it.

Nutrition per serving

Estimated from matched ingredients across 2 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.

a pint and a half of the gravy, and put it into another saucepan, with a table-spoonful of mush- room ketchup, a dessert-spoonful of lemon pickle, and two wine-glassfuls of port. Thicken the gravy with ilour, and add a little browning, if necessarj'. Stir it until it is smooth and thick. Put the hare on a hot dish, pour the gravy round it, and let forcemeat balls and stewed mushrooms be served with it. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Forcemeat for.— If the liver of the bare is perfectly sound, boil it gently for six minutes, mince it finely, and mix it with four table-spoonfuls of finely-grated bread-crumbs, haK a tea-spoonful of fresh lemon rind, chopped very small, half a tea-spoonful of minced pars- ley, a quarter of a tea-spoonful of thyme, and the same of sweet marjoram, a small tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a tea-spoonful of cayenne, and two or three grates of nutmeg. Mix the dry ingredients thoroughly, then work into them two ounces of good butter and the yolks of two eggs. If the ! liver is not sound, it may be omitted, and then j one egg only will be necessarJ^ Everything ' used in making forcemeat should be quite fresh and sweet, or a very unpleasant flavour may be given to the dish. Probable cost, 6d. Suffi- cient for one hare. Hare, Forcemeat for (another way).— See Forcemeat for Hare. 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, and add them one at a time. Line the bottom and sides of a baking-dish with slices of fat bacon, cut very thin. Spread the chopped meat over it, about an inch and a half in thickness, and place two or three more slices upon it. Eepeat until aU the meat is used, letting bacon be uppermost. Place the skin of the bacon or a coarse crust of flom- and water on the top of the dish, to keep in the juices, and bake in a moderate oven. If the oven were hot, the meat would be hard and dry. When cool, dip the dish into hot water, turn out the cake, place on a napkin, and garnish according to taste. This dish is good for break- fast or luncheon, and will keep for some days. It should be eaten cold. Time, about four hours to bake. Probable cost of hare, 3s. 6d. to 6s. Sufficient for six or eight persons. Hare, Gateau of (made with cold dressed hare) . — Take the flesh fiom the bones of a cold roast hare, remove the skin and sinews, cut it small, and pound it in a mortar with the liver of the hare. Take half the weight of the meat, in finely-grated bread-crumbs, soak them in as much good broth as they will absorb, and mix them with the pounded meat. Season with salt, pepper, and spices, according to taste, together with a finely -minced shallot, and a tea-spoonful of chopped parsley. Add two well-beaten eggs. Cover the inside of a mould with slices of bacon. Put in the pounded meat, lay some more slices on the top, and bake in a moderate oven, or put it into a saucepan of boiling water, and let it simmer gently for an hour. Take away the bacon that sunounds it, and strew finely-grated bread-crumbs over it. This dish may be eaten either hot or cold. If eaten hot, a sauce should be sent to table with it made of the bones and trimmings of the hare, stewed in a little stock, seasoned, and flavoured. Time, an hour and a half to bake. Probable cost, Is., exclusive of the cold hare. Hare, Grav

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