Hare, Potted

Ingredients

• a hare
• two pounds of bacon
• three ounces of butter
• a small sprig of parsley
• thyme
• sweet marjoram
• two bay-leaves
• a shallot
• twenty cloves
• two blades of mace
• a pinch of cayenne
• a dozen peppercorns
• a little salt
• half a pint of good gravy
• a coarse paste of flour and water

Method

1. 1

   Skin a hare and cut it into joints.

2. 2

   Fry bacon in butter, add hare and herbs, and fry for a few minutes.

3. 3

   Moisten with gravy, cover, and simmer for 1.5 hours.

4. 4

   Drain hare, mince meat, and mix with pounded bacon and gravy.

5. 5

   Put into jars, cover with paste, and bake for an hour.

6. 6

   Cool and cover with lard or butter.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 698. The excerpt below is the record exactly as published.

Hare, Potted. — Skin a hare and cut it into joints. Divide two pounds of bacon into square pieces of about two inches, and fry them in three ounces of butter. Put into the pan with them the pieces of hare, a small sprig of parsley, thyme, and sweet marjoram, two bay- leaves, a shallot, twenty cloves, two blades of mace, a pinch of cayenne, a dozen peppercorns, and a little salt, if required. Fry them for a few minutes, then moisten with half a pint of good gravy. Cover the pan closely, and simmer gently for an hour and a half. Drain the pieces of hare from the liquid, pick the meat from the bones, remove the skin and sinew, mince it finely, and pound it in a mortar. Mix with it the fat and bacon, also pounded, and taste if the paste is sufficiently seasoned. Add the liquid, first boiling it dovra. till it is reduced to three-quarters of a pint, and then passing it through a hair sieve. Put the mixture into jars, cover these with a coarse paste of flour and water

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