Potted Hare

Ingredients

• two pounds of streaky bacon
• a handful of mushrooms
• two bay-leaves
• a teaspoonful of black peppercorns
• a tablespoonful of salt
• a pint of sherry
• a pinch of Nepaul
• three blades of mace
• two cloves of garlic
• about four ounces of good glaze

Method

1. 1

   Cut up the hare into joints and set aside.

2. 2

   Fry the bacon, add hare pieces, mushrooms, bay leaves, thyme, basil, garlic, cloves, mace, peppercorns, salt, and sherry.

3. 3

   Simmer gently for 1.5 hours.

4. 4

   Strain hare from liquor, chop meat, pound with grease and bacon, and mix with hare liquor.

5. 5

   Fill preserving pans, cover with paste, bake for 1 hour.

6. 6

   Press down meat, pour clarified butter over, cover with paper, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 124. The excerpt below is the record exactly as published.

Potted Hare. Cut up the hare into joints or pieces, and set them aside on a plate : next, cut up tAvo pounds of streaky bacon into square piccss about the size of walnuts, and fry these in a stew-pan ; add the pieces of hare, and fry them with the bacon ; add also a handful of inushrooms, two bay-leaves, some ENTBEES. : 215. thyme, basil, and winter savoury, two cloves of garlic, twenty cloves, three blades of mace, a teaspoonful of black pepper- corns, a tablespoonful of salt, a pint of sherry (strict abstainers may leave out the wine), and a pinch of Nepaul ; put on the lid, and set all to simmer very gently in the oven for an hour and a half The hare must then be strained from its liquor ; all the meat removed from the bones, chopped, and pounded ; all the grease and bacon added and the whole pounded into a smooth pulp, then rubbed through a w^ire-sieve on to a dish, and afterwards put into a large kitchen pan to be mixed up with the liquor from the hare. If the liquor or stock from the hare measures more than a pint, it should be boiled down to that quantity, and about four ounces of good glaze

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