Stuffed Hare

Ingredients

• 1 hare
• 6 oz. cold poultry or game
• 6 mushrooms
• 1 egg
• 2 oz. bread-crumbs
• 1 dessertspoonful of aromatic seasoning
• 1 teaspoonful chopped parsley
• 1 of chopped chives
• 1 carrot
• 1 onion
• 3 cloves
• 2 shallots
• 1 gill brown stock
• 2 glasses red wine
• 4 pint brown sauce
• larding-bacon
• 4 oz. lean bacon
• pepper and salt

Method

1. 1

   Prepare the hare by skinning, drawing, and washing.

2. 2

   Chop the liver, heart, and flesh finely.

3. 3

   Mix with poultry, mushrooms, breadcrumbs, seasoning, parsley, and chives.

4. 4

   Stuff the hare, truss, and lard.

5. 5

   Braise in a pan with bacon, carrot, onion, cloves, and herbs for 2 hours, basting occasionally.

6. 6

   Serve with strained sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 362. The excerpt below is the record exactly as published.

Stuffed Hare, braised).- — 1 hare, 6 oz. cold poultry or game, 6 mushrooms, 1 egg, 2 oz. bread-crumbs, \ dessertspoonful of aromatic seasoning, 1 teaspoonful chopped parsley, 1 of chopped chives , 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet of herbs, 2 glasses red roine, 1 gill brown stock, 4 pint brown sauce, larding -bacon, 4 oz. lean bacon, pepper and salt. Skin, draw, wash, and wipe the hare ; cut out some of the fleshy parts from the sides or underneath, where it will show least, clean and wash the liver and heart ; chop these and the flesh cut out very finely, chop likewise the cooked game or poultry, previously freed from skin, bone, and gristle, also the mushrooms ; peel and chop the shallots. Put the chopped ingredients in a basin, add the bread- crumbs, aromatic seasoning, parsley, and chives ; mix well and moisten with the egg. Stuff the hare with this, and truss and skewer it. Lard the breast and sides with strips of larding-bacon

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