Terrine of Hare

Ingredients

• 1 lb. hare meat
• 1 lb. fine sausage meat
• A pinch of nutmeg
• 1 glass white wine
• 2 table-sps. brandy
• 1 tea-sp. chopped parsley
• A little thyme
• A little butter
• Salt
• Pepper
• Slices of fat bacon

Method

1. 1

   Remove all bones from the hare, trim the flesh, and cut it into small pieces.

2. 2

   Heat butter in a saucepan, add meat, and cook briefly.

3. 3

   Season with salt, pepper, nutmeg, thyme, and parsley.

4. 4

   Marinate if possible.

5. 5

   Mix with sausage meat and any liquid from the meat.

6. 6

   Line a terrine with bacon, fill with the mixture, cover with bacon, seal, and ensure a hole is left for steam.

7. 7

   Cook in a water bath until done.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 477. The excerpt below is the record exactly as published.

Terrine of Hare (Terrine de Lievre) I lb. hare meat. 1 lb. fine sausage meat. Slices of fat bacon. Salt. Pepper. A little butter. A pinch of nutmeg. 1 glass white wine or 2 table-sps. brandy. 1 tea-sp. chopped parsley A little thyme

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