Hare Pie

Ingredients

• the hare
• two pounded cloves
• four ounces of bacon
• a shallot, finely minced
• a tea-spoonful of parsley
• a tea-spoonful of thyme
• half a tea-spoonful of pepper
• half a pint of the gravy
• a glass of port

Method

1. 1

   Skin and cut the hare into joints, season with pepper and cloves, and fry in butter.

2. 2

   Pound the liver with bacon, shallot, parsley, thyme, and pepper, adding blood or port for consistency.

3. 3

   Line a pie-dish with crust, layer hare and forcemeat, cover with bacon, pour in gravy, and bake for 1.5 hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 697. The excerpt below is the record exactly as published.

Hare Pie. — Skin the hare, cut it into con- venient-sized joints, season these with pepper and two poimded cloves, and fry them in hot butter for ten or fifteen minutes, then put them aside to cool. Pound the hver in a mortar with four ounces of bacon, a shallot, finely minced, a tea-spoonful of parsley, a tea-spoonful of thyme, and half a tea-spoonful of pepper. Whilst pound- ing add the blood tiU the forcemeat is of the proper consistency, or, if blood is not liked, a glass of port or the yolk of an egg may be substituted. The head and inferior parts may be stewed for gravy, with the same seasoning which would be used for jugged hare. Line the edge of a pie-dish with good crust, arrange the hare and the forcemeat inside it in alternate layers, cover the whole with thin shces of bacon, and pour over it half a pint of the gravy, to which has been added a tea-spoonful of red currant jeUy, and, if liked, a glass of port. Bake in a good oven and serve hot. Time, an hour and a half to bake. Probable cost of hare, 3s. 6d. to 6s. Sufficieat for eight or ten persons. Hare Pie (another way).— Skin a hare, cut it into smaU pieces, season them with pep- per, salt, and two pounded cloves

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