1249. PRESERVED HARE, AND OTHER GAME.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Instructions (23)
  1. Bone a hare.
  2. Lard it with narrow square strips of fat bacon, well seasoned with aromatic spices (No. 1250), and salt.
  3. Garnish the inside with some force-meat of fat livers (No. 247).
  4. Fold the hare so as to give it a plump oval form.
  5. Place it in an oval stewpan with a small glass of brandy.
  6. Cover it with thin layers of fat bacon.
  7. Put the lid on the stewpan, and set it in the oven, in order that the hare may be sufficiently baked to set the meat.
  8. Withdraw the hare from the oven.
  9. Meanwhile, line the bottom and sides of an oval white earthen pan (sufficiently large to contain the hare) with thin layers of fat bacon.
  10. Spread a coating of the force-meat about an inch thick over these.
  11. Place the hare in it and press it down tight.
  12. Spread a thick layer of the force-meat on the top.
  13. Cover this with layers of fat bacon.
  14. Place a covering of common paste over the whole.
  15. Set the pan on a baking sheet, and put it in the oven to bake slowly for about two hours.
  16. Withdraw the pan and allow it to cool.
  17. Remove the paste.
  18. Wash the edges and sides of the pan.
  19. Press the contents of the pan down tight, so as to exclude any confined air.
  20. Pour over the surface some well-reduced glaze (made from the carcase), to the depth of about a quarter of an inch.
  21. Keep the pie in a cool place until wanted for use.
  22. When this kind of pie is intended to be kept for any length of time, run some clean hog's-lard over the surface to the depth of about an inch.
  23. When this has become set firm by cooling, cover the pan in with strong white paper pasted over it, or in lieu of this, tie a bladder (soaked in water, and well washed) over it.
Original Text
1249. PRESERVED HARE, AND OTHER GAME. BONE a hare; lard it with narrow square strips of fat bacon, well seasoned with aromatic spices (No. 1250), and salt; then garnish the inside with some force-meat of fat livers (No. 247), and fold the hare so as to give it a plump oval form; then place it in an oval stewpan with a small glass of brandy; cover it with thin layers of fat bacon, put the lid on the stewpan, and set it in the oven, in order that the hare may be sufficiently baked to set the meat; it should be then withdrawn. Meanwhile, line the bottom and sides of an oval white earthen pan (sufficiently large to contain the hare) with thin layers of fat bacon; over these spread a coating of the force-meat about an inch thick, and place the hare in it, press it down tight, spread a thick layer of the force-meat on the top, cover this with layers of fat bacon, and place a covering of common paste over the whole; then, set the pan on a baking sheet, and put it in the oven to bake slowly for about two hours: it should then be withdrawn and allowed to cool. Let the paste be removed, the edges and sides of the pan washed, and the contents of the pan pressed down tight, so as to exclude any confined air, and after pouring over the surface some well-reduced glaze (made from the carcase), to the depth of about a quarter of an inch, keep the pie in a cool place until wanted for use. When this kind of pie is intended to be kept for any length of time, some clean hog's-lard should be run over the surface to the depth of about an inch; when this has become set firm by cooling, the pan should be covered in with strong white paper pasted over it, or in lieu of this, a bladder (soaked in water, and well washed) may be tied over it.
Notes
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