Hare, Stewing

Ingredients

• Cut up a hare into neat joints
• a pint and a half of good gravy
• four ounces of raw ham, cut into dice
• four shallots
• a sprig of parsley
• and thyme
• the liver, finely minced
• a blade of mace
• half a dozen peppercorns
• two ounces of butter rolled in flour
• a glass of port or claret
• a tablespoonful of mushroom ketchup
• a dessert-spoonful of ground rice
• add a little salt, if required

Method

1. 1

   Stew hare joints with gravy, ham, shallots, herbs, liver, mace, peppercorns, and butter for 1.5 hours.

2. 2

   Strain gravy, return to saucepan with hare, add port, mushroom ketchup mixed with rice, season, and simmer for 15 minutes.

3. 3

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 703. The excerpt below is the record exactly as published.

Hare, Stewing. — Cut up a hare into neat joints. Put these into a stewpan with a pint and a half of good gravy, fo'or ounces of raw ham, cut into dice, four shallots, a sprig of parsley and thyme, the liver, finely minced, a blade of mace, half a dozen peppercorns, and two ounces of butter rolled in flour. Stew gently for an hour and a haK. Strain the gravy. Put it, with the hare, back into the saucepan, add a glass of port or claret and a table- spoonful of mushroom ketchup, smoothly mixed with a dessert-spoonful of ground rice ; add a little salt, if required

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