Hare Pie

Ingredients

• one small hare
• half a pound of calf’s liver
• four ounces of bacon
• one shallot
• half a clove of garlic
• two ounces of butter
• one glass of port wine
• one egg
• a spoonful of red-currant jelly
• a suitable paste crust
• half a teaspoonful of thyme
• half a teaspoonful of marjoram
• a little stock

Method

1. 1

   Skin the hare and wash it several times in fresh water; cut into joints and bone each.

2. 2

   Put the carcass in a stewpan with water to make stock; flavour with cloves, a little sauce, bay leaf and salt.

3. 3

   Skim as it boils, and cook gently for one hour.

4. 4

   Wipe the meat; cut it into slices and fry in an ounce of butter; add the shallot, peeled and chopped; take out the meat and let cool.

5. 5

   Add the remainder of butter to the stewpan in which the hare was fried; when hot put in the calf’s liver, previously sliced thinly, and two ounces of the bacon; fry for a short time and pound all in a mortar till smooth.

6. 6

   Rub this through a wire sieve and mix with a well-beaten egg.

7. 7

   Season with salt, pepper and aromatic seasoning.

8. 8

   Line a raised pie-mould with hot water; prick the bottom and sides with a fork; line the sides and bottom with thin slices of bacon and with a layer of the prepared farce; fill up the mould with the fried pieces of hare.

9. 9

   Sprinkle the powdered herbs and seasoning in between; moisten each layer with port wine and red-currant jelly; cover the top with farce and lay on the crust; fix the latter firmly.

10. 10

    Decorate with pieces of paste.

11. 11

    Make a suitable incision in the centre of the cover of crust, to allow the steam to escape whilst cooking.

12. 12

    Bake in a moderate oven from one and a half to two and a quarter hours, according to the size of the pie.

13. 13

    As the pie leaves the oven pour a little well-reduced stock into it.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 36. The excerpt below is the record exactly as published.

HARE PIE /^VNE small hare, half a pound of calf’s liver, four ounces of bacon, one shallot, half a clove of garlic, two ounces of butter, seasoning, herbs, 101 THE DUDLEY RECIPES thyme, marjoram (half a teaspoonful of each), one glass of port wine, one egg, a spoonful of red- currant jelly, a little stock and a suitable paste crust

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