Roast Hare with Cream (Zajac w Smietanie)

Ingredients

• a fat hare
• half a pound of beef suet
• six ounces of marrow
• a small quantity of finely-chopped parsley
• a small quantity of finely-chopped eschalot
• a boned anchovy minced small
• a teaspoonful of grated lemon peel
• half a teaspoonful of nutmeg
• half a teaspoonful of cinnamon
• half a teaspoonful of cloves
• a small quantity of sweet herbs
• the yolk of an egg
• six ounces of melted butter
• a pint of good thick sour milk
• half a pint of double cream
• the same quantity of well-seasoned demi-glaze

Method

1. 1

   Prepare the hare by skinning and drawing it.

2. 2

   Make a stuffing with suet or marrow, breadcrumbs, parsley, eschalot, anchovy, lemon peel, spices, and egg yolk.

3. 3

   Fill the hare and roast it, basting frequently.

4. 4

   After 20 minutes, add sour milk and continue roasting.

5. 5

   Prepare a sauce with cream and demi-glaze, strain, and pour over the hare.

6. 6

   Serve with dumplings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 197. The excerpt below is the record exactly as published.

a fat hare which has been hung from four to seven days, skin, and draw it ; slip off the shoulders, and cut off the forepart to the beginning of the loins ; trim the skin away from the fillets and thighs, and lard them with bacon ; bone the thick part of the thighs so as to bring them close together, securing with string, and running them through with a wooden skewer. Make a stuffing of half a pound of beef suet or six ounces of marrow, some breadcrumbs equal in bulk but not in weight to the suet or marrow, a small quantity of finely- chopped parsley and eschalot, a boned anchovy minced small, a teaspoonful of grated lemon peel, half a teaspoon- 496 fOLANt) ful each of nutmeg, cinnamon, cloves, and sweet herbs, all pounded very smoothly, with salt and pepper to taste. Add the liver parboiled and grated if untainted. Bind the farce with the yolk of an egg, and a very little claret soaked in the crumbs. Fill the hare with this and sew it up; then put it on a roasting pan, sprinkle it with salt, pour over six ounces of melted butter, and place in a hot oven. Roast for twenty minutes, basting very frequently with the gravy, then add a pint of good thick sour milk, and finish cooking, being careful to keep basting till quite finished. When done, remove the hare on to a dish with a well for the gravy. Pour into the roasting pan half a pint of double cream, and the same quantity of well-seasoned demi-glaze or thinned partridge cullis, which boil, stirring all the time with a spoon until reduced and thickened like a light sauce. Strain and pour over the hare, and serve with dumplings. Dumplings. Take four ounces of butter and beat to a cream, then work in separately two whole eggs and the yolks of other two. Add a little nutmeg, half a teaspoonful of very

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