Hare Hashed

Ingredients

• a pint of gravy
• a table-spoonful of red-currant jelly
• a glass of port

Method

1. 1

   Cut the remains of cold roast hare into neat pieces.

2. 2

   Simmer gravy with hare trimmings and jelly for twenty minutes.

3. 3

   Strain, add dredged hare pieces, and simmer for a quarter of an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 693. The excerpt below is the record exactly as published.

Hare, Hashed. — Take the remains of cold roast hare, and cut it into neat pieces. Put a pint of gravy into a saucepan with the trim- mings of the hare, a table-spoonful of red- currant jelly, and salt and pepper, if necessary. HAR ( 302 ) HAR Simmer gently for twenty minutes. If there is not so much as a pint of gravy remaining, it must ho made up with water and stewed longer. Strain the gravy, and put it into a saucepan, and with it the pieces of hare, dredged with flour, and a glass of port. Simmer for a quarter of an hour, then cut the forcemeat into slices, and put them into the gravy for three or four minutes, to get hot, then serve in a hot dish. Probahle cost, exclusive of the cold meat and wine, 2d. Sufficient for three or four persons. Hare, Hashed (another way). — When no gravy remains fi-om the previous day's din- ner, cut the hare into neat pieces, and put the bones and trimmings aside for use. Fry three small onions and an ounce of bacon, cut into dice, in a little butter, take them out when done, and mix a table-spoonful of flour very smoothly with the fat. Add gradually a pint of water, a blade of mace, a bunch of savoury herbs, a bay-leaf, a sprig of parsley, five or six chives, the bones and trimmings, and a little salt and pepper. Simmer gently for an hour after the gravy has boiled. Strain the gi-avy, put in the pieces of hare and a table-spoonful of red currant jelly

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