Hare Pie (No. 11)

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 (11)
For the pie
For lining the dish
Instructions (8)
  1. Take the hare skinned and washed, cut it into pieces, and parboil it for two minutes to cleanse it.
  2. Wash it well, and put it in a stew-pot with six eschalots chopped, a gill of Port wine, a small quantity of thyme, savoury, sweet marjoram, and parsley, tied in a bunch, four cloves, and half a dozen allspice.
  3. Cover it with veal broth, and stew it till half done.
  4. Pick out the prime pieces, such as the back, legs, &c. (leaving the remainder to stew till the goodness is quite extracted).
  5. Take the parts preserved, and fill them into a dish with some water, and cover it with paste as No. 2.
  6. Bake it an hour.
  7. Strain the gravy from the trimmings, thicken it a little, and throw in half a gill of Port, the juice of half a lemon, and pour it into the pie boiling hot.
  8. Line the bottom of the dish with Hare stuffing (No. 379), or make it into forcemeat balls.
Original Text
Hare Pie.—(No. 11.) Take the hare skinned and washed, cut it into pieces, and parboil it for two minutes to cleanse it; wash it well, and put it in a stew-pot with six eschalots chopped, a gill of Port wine, a small quantity of thyme, savoury, sweet marjoram, and parsley, tied in a bunch, four cloves, and half a dozen allspice; cover it with veal broth, and stew it till half done; pick out the prime pieces, such as the back, legs, &c. (leaving the remainder to stew till the goodness is quite extracted); take the parts preserved, and fill them into a dish with some water, and cover it with paste as No. 2; bake it an hour;[363] strain the gravy from the trimmings, thicken it a little, and throw in half a gill of Port, the juice of half a lemon, and pour it into the pie boiling hot; line the bottom of the dish with Hare stuffing (No. 379), or make it into forcemeat balls. Pies of game and wild fowl are made in like manner; and as the following receipt for Pigeon pie.
Notes
—