Terrine of Lapwings

Ingredients

• the required quantity of Lapwings
• a teacupful or two of Madeira
• some salt and mixed spices
• thin slices of fat bacon
• two legs of hare
• some chicken’s livers
• a sprinkling of sweet herbs

Method

1. 1

   Clean and draw Lapwings, season with salt and spices, and moisten with Madeira.

2. 2

   Fry livers and entrails with bacon and herbs.

3. 3

   Combine with hare meat, season, and cool.

4. 4

   Pound mixture, line a pie-dish with bacon, alternate forcemeat and Lapwing fillets, cover with bacon, and bake for an hour and a half.

5. 5

   Serve cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 259. The excerpt below is the record exactly as published.

Terrine of Lapwings. — Clean, draw, and take out the fillets of the required quantity of Lapwings ; put the fillets in a basin, with some salt and mixed spices over them, moisten- ing with a teacupful or two of Madeira. Fry the livers and entrails of the birds with some chicken’s livers, a little fat bacon, and a sprinkling of sweet herbs ; cut the flesh off the legs into pieces, and put them by. Procure two legs of hare, trim and cut the flesh into pieces, put them in a stewpan with the flesh of the Lapwing’s legs and a little chopped bacon-fat, fry them over a clear fire, season, and let them cool ; then pound them with the fried livers and entrails. Pass the prepared forcemeat through a sieve, line the bottom and sides of a pie-dish with thin slices of fat bacon

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