Hare Hash

Ingredients

• a cold roast hare
• a large onion
• a dessert-spoonful of red currant jelly
• a table-spoonful of mushroom ketchup
• half a glass of vinegar
• a couple of glasses of red wine
• enough water to cover the bones

Method

1. 1

   Trim meat from the cold hare and break up bones.

2. 2

   Simmer bones with onion, pepper-corns, celery, and any leftover sauce for 1.5 hours.

3. 3

   Strain the gravy, thicken with butter and flour, and flavor with jelly, ketchup, vinegar, and wine.

4. 4

   Heat hare slices in the sauce and serve with fried stuffing.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 187. The excerpt below is the record exactly as published.

a dessert-spoonful of red currant jelly, and a lump of butter rolled in flour.* Serve with a dozen balls of stuffing made as for roast hare, and fried in butter. Instead of steaming the jar, it may be placed in the oven and baked for two or three hours. An excellent hash may be made of a cold roast hare in this way : — Trim off as much of the meat as you can find in slices, and cut out what remains of the stuffing : break up all the bones and put them with the skin and scraps into a stew-pan with a large onion cut up, pepper-corns, a bit of celery if possible, and any vegetable, a little spice, any sauce that may have been left, a couple of glasses of red wine and enough water to cover the bones, &c., sim- mer these ingredients for an hour and a half, and then * Or you may strain the gravy, thicken it with flour and butter, add tlie wine, &c., and pour it over the meat again. — W. CAMP COOKERY. 329 strain off the gravy. Thicken it with butter and flour, flavour it with a dessert-spoonful of red currant jelly, a table- spoonful of mushroom ketchup, half a glass of vine- g

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