Hare Pate, en Terrine

Ingredients

• one pound of fillet of veal
• one pound of fresh lean pork
• a little beef fat
• parsley
• chives
• thyme
• a bay-leaf
• garlic
• pepper
• cloves
• half a pound of bacon
• a glass of brandy

Method

1. 1

   Bone a hare and chop it with veal, pork, beef fat, and herbs.

2. 2

   Line a dish with bacon, fill with the mixture, pour over brandy, cover with bacon, and seal with paste.

3. 3

   Bake for four hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 162. The excerpt below is the record exactly as published.

Hare Pate, en Terrine. Bone a hare : take one pound of fillet of veal, one pound •of fresh lean pork, a little beef fat, parsley, chives, thyme, a T 290 THE TIIOIiOUGH GOOD COOK. bay-leaf, garlic, pepper, and cloves ; chop tlieiii all up A^cry line ; line a small, wide-mouthed dish (the lid of which shuts closely) with slices of bacon that entirely cover it : put in the hare, etc., mixed with half a pound of bacon cut up into pieces ; pour over it a glass of brandy ; cover it with slices of bacon, and close up the lid carefully with paste. Let it bake four hours. 19. Hare Pie. AVith a pound of flour, half a pound of butter, salt, and Avater, prepare some short paste, and lay it aside for an hour. Skin a tender hare, draw it, slip off the shoulders and legs from the body, and bono them. Pare the meat, and cut it in squares, chop it with its Aveight of fat fresh bacon and six ounces of raAv ham ; Avhen the Avhole is avoU chop]:)ed, pound, season, and add to it a few tablespoonfids of cooked tine herbs, mushrooms, parsley, and onion. Lard the loins, cut them up in pieces, put them into a stCAv-pan Avith melted bacon and half cook them ; remove the meat from tlie bones, and put them by. With all the bones and the neck of the hare, a fcAv trimmings of ham, vegetables, aromatics, and a little Avine, prepare some good gravy ; Avhcn it is 25'^«sed and skinuned of fat, reduce it to a half-glaze Avith a few tablespoonfuls of Madeira, and thicken it Avith a little sauce ; then keep it in the metal-bath. Mask the bottom of a large pie-dish Avith a layer of prepared raw mince, Avhereon place a layer of good sauer-kraut, cooked Avitli six ounces of streaky bacon and cooled ; cut up the bacon in squares, Avhich mix Avith the pieces of hare and a fcAv raAv black truffles cut up in slices ; place the meat in a dome-like shape on the sauer-kraut, mask it Avith the remainder of the mince ; noAv moisten the rim of the ENTREMETS. 201 dish, lay on a strip of paste, moisten the paste, and cover the pie Avith a large thin flat of short crust. Bake it for an hour and a quarter in a moderate oven. When the pie is taken out of the oven, pour in through a hole which should be left in the top the prepared sauce, and dish up. 20. Boned Hare. Bone a hare entirely, lard it with large pieces of bacon, season with spice. Roll it up in such a manner that, the thinner parts being under the back, it forms a kind of ball, which tie up. Put it into a stcAV-pan with onions, carrots, and a bunch of mixed herbs, which tie up with the bones of the hare. Cover the hare with slices of bacon, adding two glasses of Avhite wine, the same of broth, and a little salt ; put a sheet of buttered paper over it, and let it stew. Serve it cold or hot, with the gravy skimmed of its fat and passed through a sieve. 21. Neck of Veal k la Mirepoix. Make a mirepoix with rasped bacon, butter, a bit of ham, thyme, bay-leaves, pepper, salt, etc. Fry the whole on a slow fire. AVhen that is done, put with it the neck of veal, fried; stew it a little, and let it cool. When it is cold, take two sheets of white paper, butter one of them, and trim it Avith layers of bacon. Then lay the mirepoix over the bacon, and carefully close the paper. Wrap the whole up in several sheets of paper, and bake it in an oven, which, however, must not be too hot. It will take an hour and a half to do. When done, remove the paper, and send up with a Spanish (p. 347) or Italian (p. 336) sauce. Mirepoix is T 2 292 THE THOBOUGH GOOD COOK. the name of the seasoned fat snbstance put round the meat to prevent its drying, and also to give it taste ; and you must remember to make no more than is wanted for the size of the dish. Half a quarter of a pound of butter, the same quantity of ham, thyme, bay-leaves, salt, pepper, etc., will bo sufficient for the one here efiven. 22. Neck of Veal with Sweet Herbs. Lard the thick part of a neck of veal after having neatly trimmed it ; put it into a deep dish to marinade for three hours with parsley, chives, mushrooms, a bay-leaf

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