Hare Stew

Ingredients

• three ounces of flour
• a couple of glasses of good stock
• half a pint of button onions
• half a pint of small mushrooms
• two cloves
• a tea-spoonful of salt
• a drachm of cayenne
• the juice of a Seville orange

Method

1. 1

   Brown the hare pieces in a saucepan, strain the gravy, thicken with flour, moisten with stock and port, add parsley, onions, mushrooms, cloves, salt, cayenne, and orange juice.

2. 2

   Bring to a boil, then simmer until the meat is cooked.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 378. The excerpt below is the record exactly as published.

three ounces of flour. Moisten it with a couple of glasses of good stock and port, add a bunch of parsley, half a pint of button onions, half a pint of small mushrooms, two cloves, a tea-spoonful of salt, a drachm of cayenne, and the juice of a Seville orange. Bring the liquid to a boil, then draw the saucepan to the side of the fire, and let it simmer gently until the meat is sufficiently cooked. Reduce the sauce before ser%ang, if necessary. A clove of garlic is often added to the dish. Time, if the hare is young, two and a half to three hours ; if old, a longer time should be allowed. Probable cost of the hare, 4s. to 6s. Sufficient for six or seven persons. Clams. — Clams are a kind of cockle, and are to be found on the west coast of Ireland and Scotland, and in Devonshire, Cornwall, and some parts of Wales. Though they figure largely in American cookery, they are not much used in England; but persons living on the sea-shore might make several by no means despicable dishes from them. Soyer says that they "are much superior in flavour to the oyster, and, if eaten raw, should be about the same size ; but, if larger, should be made into soup, or cooked in the same way as the oyster." In America they are stewe

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