Hare (Potted)

Ingredients

• the hare
• a little parsley
• a little thyme
• a little nutmeg
• a little cayenne
• a spoonful of the gravy
• some butter

Method

1. 1

   Season and bake the hare with butter, let it cool, then pound it very fine with ham, parsley, thyme, nutmeg, cayenne, and salt.

2. 2

   Add a spoonful of the gravy, put it into pots, and cover with melted butter.

As published

This recipe was extracted from Recipes for the million (1891), page 97. The excerpt below is the record exactly as published.

a little thyme, a bay leaf, a glass of vinegar, and half a glass of water ; let them remain in this seasoning for a couple of days ; drain, rub them again with butter, and broil. HARE (JUGGED), To Prepare. — Wash, and cut the hare into suitable pieces, put them into a stone jar with some sweet herbs, an onion with a few cloves stuck in it, a few pieces of lemon peel, and a teacupful of water ; tie the jar down with a bladder ; then put a little hay at the bottom of a saucepan, place the jar therein, three-parts fill with water, and boil till the flesh is tender, which will probably take about three hours, replenishing the water as it boils away. When quite tender, strain the gravy from the fat, thicken it with flour, and give it a boil up ; then lay the hare in a dish, pour the gravy over it, garnish with forcemeat balls, and serve with black currant jelly. HARE (POTTED). — Season, and bake with butter ; let it cool, then pound it very fine with some ham, a little parsley, thyme, nutmeg, cayenne, and salt ; add a spoonful of the gravy which came from the hare when baked, put it into pots, and cover with melted butter. HARE (ROAST). — Choose a tender hare, skin it, and make a stuffing in the following manner : — Take a good handful of bread crumbs, with the same quantity of beef suet well chopped, a little chopped parsiey, lemon-thyme, and shalot, two eggs, a little butter and milk, salt, and pepper ; mix these into an oval shape, and sew them up in the belly of the hare ; skewer the legs under the body, and hang it at a little distance from the fire. Stop the spit frequently with the stuffed part to the fire, or it will not be ready when the other parts are done. It will take from an hour upwards, according to tenderness or age, during the first half of which it should be basted with milk, and afterwards with butter. Serve with rich gravy and currant jelly. HARE SOUP. — Cut a hare into pieces, put into a stew-pan with a glass of port wine, two onions stuck with cloves, a bunch of sweet herbs, and a little cayenne

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