Stewed Hare

Ingredients

• Wash and soak the hare thoroughly
• lean of ham or bacon, 4 to 5 oz.
• butter, 2 oz.
• gravy, 1  pint
• the very thin rind of half a large lemon
• a large dessertspoonful of rice-flour
• two tablespoonsful of good mushroom catsup
• a quarter of a teaspoonful or more of mace
• something less of cayenne

Method

1. 1

   Wash and soak the hare thoroughly, wipe it dry, cut it into joints, flour and brown it slightly in butter with bits of ham.

2. 2

   Pour in gravy gradually and stew gently for 1.5 to 2 hours.

3. 3

   Add lemon rind when about one third done, and mix rice flour with mushroom catsup before adding 10 minutes before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 264. The excerpt below is the record exactly as published.

STEWED HARE. Wash and soak the hare thoroughly, wipe it very dry, cut it down into joints dividing the largest, flour and brown it slightly in butter with some bits of lean ham, pour to them by degrees a pint and a half of gravy, and stew the hare very gently from an hour and a half to two hours : when it is about one third done add the very thin rind of half a large lemon, and ten minutes before it is served stir to it a large dessertspoonful of rice-flour, smoothly mixed with two table- spoonsful of good mushroom catsup, a quarter of a teaspoonful or more of mace, and something less of cayenne. This is an excellent plain receipt for stewing a hare ; but the dish may be enriched with forcemeat (No. 1, Chapter VIII.) rolled into small balls, and sim- mered for ten minutes in the stew, or fried and added to it after it is dished ; a higher seasoning of spice, a couple of glasses of port wine, with a little additional thickening and a tablespoonful of lemon-juice, will all serve to give it a heightened relish. Hare, 1 ; lean of ham or bacon, 4 to fi oz. ; butter, 2 oz.

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