Yorkshire Hare Cake

Ingredients

• Procure a hare
• three-quarters of a pound of lean ham
• four hard-boiled eggs
• a little gravy jelly
• a carrot
• an onion stuck with two cloves
• a bay-leaf
• a few sticks of celery
• a bunch of parsley
• a sprig of thyme
• half a dozen peppercorns
• two ounces or more of gelatine

Method

1. 1

   Pick hare flesh from bones, cut into collops.

2. 2

   Simmer bones with a calf's foot, carrot, onion, bay-leaf, celery, parsley, thyme, and peppercorns in stock until strong.

3. 3

   Layer collops, ham, eggs, and jelly in a potting-pan, season, cover with paste, and bake in a water bath until done.

4. 4

   Cool overnight.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2346. The excerpt below is the record exactly as published.

Yorkshire Hare Cake.^ — Procure a hare, three-quarters of a pound of lean ham, four hard-boiled eggs, and a little gravy jeUy. Pick the flesh from the bones in pieces as large as possible, di^dde it into neat coUops, about a quarter of an inch thick, and put these aside in a covered dish till wanted. Put the bones and trimmings of the hare into a saucepan, with a calf's foot, a carrot, an onion stuck with two cloves, a bay-leaf, a few sticks of celery, a bmich of parsley, a sprig of thyme, and half a dozen peppercorns. Pour upon the ingredients as much stock or water as ■will cover them, and let them simmer gently till the gravy is strong and pleasantly flavoured. If the liquor is not so strong that it will jelly when cold, two ounces or more of gelatine

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