Hare Stew

Ingredients

• one-half pound of butter
• two heaping spoonsful of flour
• a glass of water or bouillon
• one dozen small onions
• one-half pound of salt pork
• a can of French mushrooms
• the liver of the hare
• a sprinkle of chopped parsley

Method

1. 1

   Drain and strain the juice from the meat, then put it on a platter.

2. 2

   In a pan, heat the butter, add flour, and stir until yellow.

3. 3

   Add hare pieces and simmer.

4. 4

   Add juice and water or bouillon, bring to boil, cover, and simmer.

5. 5

   Parboil and fry onions and salt pork.

6. 6

   When stew is nearly done, add onions, pork, and mushrooms.

7. 7

   Chop liver, mix with blood, and stir into stew before serving.

8. 8

   Do not boil after adding liver.

9. 9

   Season to taste and serve with parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 9. The excerpt below is the record exactly as published.

one-half pound of butter; when hot add two heaping spoonsful of flour, and allow to become nice and yellow, stirring all the while to prevent its burning. Then add the pieces of hare and simmer for a few minutes ; then add the juice and a glass of water or bouillon, bring to the boiling point, cover and let simmer slowly. Parboil and fry in butter one dozen small onions ; also cut up one-half pound of salt pork in half-inch squares, and parboil and fry them. When stew is about three-quarters cooked, add the onions, pork, and a can of French mushrooms, and cook until done. Now chop the liver fine, mix with the blood, and stir into the stew just before removing from the fire. Do not let it boil after adding the liver. Season to taste, and serve with a sprinkle of chopped parsley

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