Stewed Fillets of Hare

Ingredients

• Cut off the fillets of some good-sized Hares
• three or four small onions
• half a blade of mace
• a small quantity of broth
• a few sprigs of parsley
• one or two cloves
• some potatoes
• fry in butter till brown

Method

1. 1

   Cut off the fillets of the Hare, trim and beat them lightly, lard with bacon.

2. 2

   In a stewpan, lay slices of bacon, add fillets, onions, mace, and parsley.

3. 3

   Pour in broth without covering the fillets, cover the lid, and set in a moderate oven.

4. 4

   Boil potatoes, mash with milk and salt, and place in a border mould.

5. 5

   Fry pieces of bread till brown.

6. 6

   Drain fillets, arrange on potatoes with bread, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 82. The excerpt below is the record exactly as published.

Stewed Fillets of Hare. — (1) Cut off the fillets of some good-sized Hares, cut each fillet into halves, trim them, beat lightly, and lard with fillets of bacon. Lay some thin slices of fat bacon in a stewpan, put in the fillets, with three or four small onions, half a blade of mace, For details respecting Culinary Processes , Utensils , Hares — continued. a few sprigs of parsley, and one or two cloves ; pour in a small quantity of broth, but not covering the fillets with it, put the lid on the stewpan, and set it in a moderate oven. Peel and boil some potatoes, and when done mash them, adding a little milk and salt, put them into a border mould, and place it in a bain-marie. Cut as many pieces of bread as there are fillets, having them the same size, and fry in butter till brown

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