Hare Pasty
From Cassell's dictionary of cookery, 1892
Serves 2
This pasty may be eaten either hot or cold. Sufficient for eight or nine persons.
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 696. The excerpt below is the record exactly as published.
Hare Pasty; (a German recipe).— Skin the hare, and cut it into joints or half -joints ; lard these with thin strips of bacon, and lay them in a deep dish, with an onion, finely minced, twenty juniper berries, a bay-leaf, a dozen peppeixoms, and a quarter of a pint of vinegar. Let them remain in this marinade twelve hours, turning and basting them frequently. Drain the pieces of hare, and put them into a stewpan with three ounces of butter. Cover the pan closely, and let them steam until tender. Take them out, and put into the stewpan half the marinade and half a pint of good, nicely- seasoned gravy. Boil the liver, mince it finely, and make a force- meat by mixing with it a quarter of a pound of bacon, half a pound of pork, four ounces of finely-grated bread-crumbs, a quarter of a nut- meg, grated, some salt and pepper, a tea-spoon- f-ul of minced parsley, half as much powdered thyme, and two weU-beaten eggs
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