Stewed Hare with Nouilles

Ingredients

• a cooked Hare
• equal bulk of mushrooms
• a small onion
• pint of gravy
• more salt and cayenne
• 1 handful or so of nouilles
• a little nutmeg and Parmesan cheese
• a little liquefied butter

Method

1. 1

   Remove skin and sinews from the Hare, chop into small dice, and mix with chopped mushrooms.

2. 2

   Fry onion in butter, add salt, and gradually add gravy.

3. 3

   Boil for 7-8 minutes, then add Hare mixture.

4. 4

   Poach nouilles in salted water, drain, and mix with nutmeg and Parmesan.

5. 5

   Layer nouilles and Hare mixture, dust with cheese, brush with butter, and glaze in the oven.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 84. The excerpt below is the record exactly as published.

pint of gravy, a couple of onions, a bunch of sweet herbs, half-a-dozen cloves, a blade of mace, and a few grains of black pepper. When the flesh is done enough, take it out, strain the gravy, put it over the fire again, and thicken with flour ; then put the pieces of Hare into it, sprinkle in a little salt, add a few chopped mushrooms and hard-boiled eggs, i teaspoonful of anchovy sauce, 1 dessert- spoonful of strained lemon-juice, and 2 table-spoonfuls of port wine, and serve hot. Stewed Hare with NouiUes. — Remove the skin and sinews from the flesh of a cooked Hare, chop it up into small dice, and put it in a basin with its equal bulk of mushrooms, also ohopped small. Put a small onion cut in pieces in a frying- pan with a little butter, fry gently without letting it take colour, dust over with salt, and add gradually ^ pint of gravy to moisten it. Boil for seven or eight minutes, stirring continually, and add to it the Hare mixture, working them together ; then sprinkle in more salt and cayenne, and remove from the fire. Put 1 handful or so of nouilles in a saucepan of salted water, and poach them. Take them out, drain, put them back into the saucepan, grate over a little nutmeg and Parmesan cheese, and pour over a little liquefied butter. Put half of these nouilles on a dish, make a space in the centre, place the Hare mixture in this, cover it with the Fig. 938. Stewed Hake with Nouilles

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