Hashed Hare (No. 529)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

the hare
the trimmings and gravy you have left ↝ Ostrich, tip trimmed, raw [Poultry Products]
half a pint of water ↝ Water, tap [Tap water]
a table-spoonful of currant jelly ↝ Currants, dried [Dried fruits]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
the stuffing
the head
No. 241
mock hare, No. 66

Instructions (5)

Cut up the hare into pieces fit to help at table, and divide the joints of the legs and shoulders, and set them by ready.
Put the trimmings and gravy you have left, with half a pint of water (there should be a pint of liquor), and a table-spoonful of currant jelly, into a clean stew-pan, and let it boil gently for a quarter of an hour: then strain it through a sieve into a basin, and pour it back into the stew-pan.
Now flour the hare, put it into the gravy, and let it simmer very gently till the hare is warm (about twenty minutes).
Cut the stuffing into slices, and put it into the hash to get warm, about five minutes before you serve it.
Divide the head, and lay one half on each side the dish.

Original Text

Hashed Hare.—(No. 529.)

Cut up the hare into pieces fit to help at table, and divide the joints of the legs and shoulders, and set them by ready.

Put the trimmings and gravy you have left, with half a pint of water (there should be a pint of liquor), and a table-spoonful of currant jelly, into a clean stew-pan, and let it boil gently for a quarter of an hour: then strain it through a sieve into a basin, and pour it back into the stew-pan; now flour the hare, put it into the gravy, and let it simmer very gently till the hare is warm (about twenty minutes); cut the stuffing into slices, and put it into the hash to get warm, about five minutes before you serve it; divide the head, and lay one half on each side the dish.

For hare soup, see No. 241, mock hare, No. 66.*

Notes

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