Larded Hare Pie

Ingredients

• the thick flesh from the back and legs of a Hare
• three or four slices of onions
• some vinegar
• a good-sized lump of butter
• the gravy
• lib. of fresh pork
• fib. of bacon
• fib. of grated bread
• three eggs

Method

1. 1

   Cut the thick flesh from the back and legs of a Hare into large pieces, lard them with fillets of bacon, and put them in a deep dish.

2. 2

   Pour over some vinegar and add a seasoning of herbs and onions.

3. 3

   Boil the bones and trimmings of the Hare in water with sweet herbs.

4. 4

   Melt butter in a stewpan, add the larded pieces of Hare, and steam until tender.

5. 5

   Strain the gravy back into the stewpan, add marinade to season.

6. 6

   Mince the liver with pork and bacon, mix with grated bread and herbs, bind with eggs.

7. 7

   Line a buttered pie-mould with pie-crust, spread half of the forcemeat, add Hare pieces, cover with remaining forcemeat, and bake for about two hours.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 66. The excerpt below is the record exactly as published.

the thick flesh from the back and legs of a Hare into large pieces, lard them with fillets of bacon, and put Saxices, dec., referred to, see under their special heads. 748 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hares — con tinned. them in a deep dish ; pour over them some vinegar, and add a seasoning of herbs and three or four slices of onions. Put the bones and trimmings of the Hare into a saucepan with plenty of water and a bunch of sweet herbs, and boil them ) until all the goodness is extracted. Put a good-sized lump of butter into a stewpan, melt it, then .put in the larded pieces of Hare, put the lid on, and steam them until tender. When cooked, take out the pieces of Hare, strain the gravy back into the stewpan, and add sufficient of the marinade to season it. Finely mince the liver of the Hare with lib. of fresh pork and fib. of bacon, and mix them with fib. of grated bread, also a small quantity of fine herbs ; season the mix- ture to taste, and bind it with three eggs

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