Hare Pie (Pate de Lievre)

Ingredients

• Skin a Hare
• Chop small 1/2 lb. of veal
• an equal quantity of sausage-meat
• chop fine two or three shallots
• some finely-minced parsley
• thyme
• dust them over with salt
• and pepper
• add the blood and 1/2 pint of Madeira or any white wine
• put three or four bay-leaves on the top
• seal it hermetically with some paste made with flour and water

Method

1. 1

   Skin a Hare and cut it into joints.

2. 2

   Mix chopped veal and sausage-meat with shallots, parsley, thyme, salt, and pepper.

3. 3

   Layer Hare meat, sausage and veal mixture, and bacon in a pate-dish.

4. 4

   Add blood and wine, bay leaves, seal with paste, and bake in a slow oven for 10-12 hours.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 66. The excerpt below is the record exactly as published.

Hare Pie (Pate de Lievre). — (1) This is a French dish, and cannot be made without an oval pate-dish or terrine. Skin a Hare, and cut it up into joints, putting the blood in a basin, or it may be cut into half joints, as it is more con- venient for serving in this way. Chop small lib. of veal, and mix with it an equal quantity of sausage-meat ; chop fine two or three shallots, mix them with some finely-minced parsley and thyme, and dust them over with salt and pepper ; chop also some veal bones into very small pieces. Put a layer of the Hare-meat at the bottom of the pate-dish, then a layer of the sausage and veal mince, sprinkle them over with the parsley and shallots, and cover the whole with a few thin slices of bacon. When the dish is nearly full, add the blood and ^ pint of Madeira or any white wine ; put three or four bay-leaves on the top, cover over with the lid, seal it hermetically with some paste made with flour and water

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