Potted Hare

Ingredients

• Take some of the flesh of a Hare
• press it into a jar
• pour a little liquefied butter over
• Select a Hare weighing about 51b.
• 12oz. of veal
• lib. of fat bacon
• loz. of spiced salt
• another ounce of spiced salt
• a bay-leaf

Method

1. 1

   Pound cooked hare flesh until smooth, press into a jar, cover with paper, heat in the oven, cool, and cover with liquefied butter.

2. 2

   For another method, prepare hare by skinning and boning, mix with veal and bacon, pound, season, and layer in a potting-pan with spiced salt and forcemeat.

3. 3

   Cook in a water bath for three hours, cool, and cover with melted fat.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 76. The excerpt below is the record exactly as published.

Potted Hare. — (1) Take some of the flesh of a Hare that lias been cooked as for Stewed Hare (No. 2), cut off all the flesh, and pound it in a mortar. When quite smooth, rub it through a sieve, press it into a jar, flattening the top quite level, cover witli paper, and place it in the oven. When hot, take it out, remove the paper, let it get cold, and then pour a little liquefied butter over to cover it and keep the air away. Cover again with paper, and it is then ready for use, and will keep for a long time. (2) Select a Hare weighing about 51b., take off the skin, draw, wash, and bone it, keeping the blood to mix in with the forcemeat. Cut off the meat from the shoulders, and half that of the legs, remove all the skin and sinews, and put this flesh into a mortar with 12oz. of veal without skin or gristle, and lib. of fat bacon, both cut up small ; pound it, and whilst so doing add loz. of spiced salt and the blood. Lard the body with pieces of fat bacon, cut it in halves, dust it over well with about 2oz. of spiced salt, put it in a saute-pan with loz. of butter, and fry for ten minutes. Put a layer of the forcemeat at the bottom of a potting-pan to about lin. in thickness, then put in one-half of the body, sprinkling it over with another ounce of spiced salt, then more forcemeat, and so on, finishing up with a layer of forcemeat. Put a thin slice of bacon on the top, a bay-leaf

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