Hare, Roasted, Stuffed

Ingredients

• two fine hares
• a wine-glassful of white wine
• one medium-sized, sound, sliced lemon
• one peeled and sliced onion
• one sprig of thyme
• a pinch and a half of salt
• a pinch of pepper
• two cloves
• half a good-sized, sound, chopped onion
• a tablespoonful of butter
• two ounces of sausage-meat
• six chopped mushrooms
• a teaspoonful of chopped parsley
• half a pinch of salt
• the third of a pinch of pepper
• four fine, sound apples
• half a glassful of white wine or good cider
• one pint of white broth

Method

1. 1

   Cut the hares in half, bone the saddles, and marinate with wine, lemon, onion, thyme, salt, pepper, and cloves for 12 hours.

2. 2

   For stuffing, cook onion in butter, add sausage-meat, mushrooms, parsley, and seasonings.

3. 3

   Mix with boiled apples.

4. 4

   Stuff the saddles, tie them, and roast with broth for 45 minutes, basting frequently.

5. 5

   Serve with gravy and croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 227. The excerpt below is the record exactly as published.

Hare, Roasted, Stuffed. — Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme ; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours. Stuffing. — Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter ; cook for one minute, then add two ounces of sausage-meat, six chopped mushrooms, a teaspoon- ful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed. Peel four fine, sound apples, cut each into six equal parts, remove the cores ; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above force- meat, and mix all well together. Take the marinated hares, stuff the saddles (which were boned) with the above stuffing evenly, give them a nice round shape, and tie so as to hold them firm ; arrange a piece of larding pork over each saddle, then lay them in a roasting-pan, with one carrot and one onion cut into slices and placed at the bottom of the pan ; pour one pint of white broth

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