Hare Pie
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 162. The excerpt below is the record exactly as published.
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, a little thyme, two shallots, all chopped very fine, adding pepper, grated nutmeg, and a little oil. When the meat has absorbed the flavour, roast it at a moderate fire, covering it with this seasoning, and tying round it two sheets of white paper Avell buttered. When it is done, take off the paper, and with a knife remove all the seasoning which adheres either to the meat or to the paper, and put it into a saucepan with a little gravy, a dash of vinegar, a piece of butter rolled in flour, salt and pepper. Boil this up for a few minutes, and pour it over the meat. 23. Neck of Veal a la Creme. Take the same part of veal as is used for the cutlets. Cut the bones short enough to enable you to roll the flanks underneath ; give it a square shape ; marinade it for a couple of hours with oil, parsley, sliced shallots, pepper, salt, thyme, and bay-leaves. Fasten it on the spit, so that the shape be not altered, and then wrap it up in buttered paper. When it has roasted for an hour and a quarter, take oif the paper. Have ready a smooth sauce reduced (p. 347), Avhich you pour EyTREMETS. 293 over it, and witli which 3'ou baste it till the sauce adheres all round. Then serve up with a smooth sauce under it. 24. Veal Cutlets ib la Mayonnaise. Trim the cutlets ; lard them with cooked ham and truffles cut in even httle squares, alternately, chequer-like ; put them into a stew-pan, and let them stew ; then glaze the cutlets, place them on a dish and cover Avith aspic (pp. 232-33). When all is cold, trim the cutlets again, neatly. Lay some aspic in the bottom of an entree dish, place the cutlets on it in a circle ; garnish the dish with crusts of jelly, and pour into the centre of the dish a mayonnaise a la Ravigote (pp. 338 and 342). 25. Fillet of Veal a la Bourgeoise aux Petits Fois. Put into a saucepan a little bacon cut into dice, or a piece of butter ; lay in the fillet, from which remove the centre-bone ; lard with slices of bacon seasoned with sweet herbs ; then powder both sides with Hour; let simmer slowly ; season with sweet herbs, a carrot, a little parsle}^ and half a ba3--leaf ; brown the meat nicely on both sides, and moisten it with some broth or some boiling water
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Cook this with the app: pantry check, scaling, and the assistant.