Hares

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (29)

Browning

four ounces of treble-refined sugar ↝ Sugar, NFS [Sugars and honey]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of red wine ↝ Wine, red [Wine]
half an ounce of Jamaica pepper
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
four shalots peeled
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
three spoonsful of catchup
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a rind of one lemon ↝ Lemon, raw [Citrus fruits]

Stuffing

a large slice of bread, and crumble it very fine ↝ Bread, vegetable [Yeast breads]
a quarter of a pound of beef marrow, or suet ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
the like quantity of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the liver boiled and shred fine ↝ Duck, domesticated, liver, raw [Poultry Products]
a sprig or two of winter savory ↝ Winter squash, raw [Other red and orange vegetables]
a bit of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a anchovy
a little chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a glass of red wine ↝ Wine, red [Wine]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Basting

a quart of milk ↝ Milk, NFS [Milk, reduced fat]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Serving

good rich gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
currant jelly warmed in a cup ↝ Currants, dried [Dried fruits]
red wine and sugar done to a syrup ↝ Wine, red [Wine]

Syrup for serving

a pint of red wine ↝ Wine, red [Wine]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (22)

To make Browning

Melt four ounces of treble-refined sugar with one ounce of butter in a frying-pan over a clear fire, mixing well.
When frothy, hold the pan higher over the fire and gradually add a pint of red wine, stirring constantly.
Once the sugar and butter are a deep brown, add half an ounce of Jamaica pepper, six cloves, four peeled shalots, three blades of mace, three spoonsful of catchup, a little salt, and the rind of one lemon.
Boil slowly for about ten minutes.
Pour into a bason and let cool.
When cold, remove the scum cleanly and bottle for use.

To dress Hare

Case and truss the hare for dressing.
Prepare the stuffing: crumble a large slice of bread finely.
Add a quarter of a pound of beef marrow or suet, the same quantity of butter, the boiled and shredded liver, a sprig or two of winter savory, a bit of lemon-peel, an anchovy, a little chyan pepper, and half a grated nutmeg.
Mix these ingredients well with a glass of red wine and two eggs.
Stuff the belly of the hare and sew it up.
Spit the hare and place it before the fire.
Put a quart of milk into the dripping pan.
Baste the hare with the milk until little is left.
When the hare is nearly done, dredge it with flour.
Baste it with butter until properly frothed.
A small hare will take about an hour and a half to cook; a large one will take two hours.
When done, place the hare in a dish.
Serve with plenty of good rich gravy and warmed currant jelly, or red wine and sugar syrup.

To make red wine and sugar syrup for serving

Take a pint of red wine and add a quarter of a pound of sugar.
Set over a slow fire and let it simmer for a quarter of an hour.
Remove from heat and pour into a sauce boat or bason.

Original Text

Hares.
As we shall have frequent occasion to mention the article BROWNING, it will be necessary here to give proper directions how to make it:--Best small four ounces of treble-refined sugar, and put it into a frying-pan, with one ounce of butter. Set it over a clear fire, and mix it well together. When it begins to be frothy by the sugar dissolving, hold it higher over the fire, and have ready a pint of red wine. When the sugar and butter is of a deep brown, pour in a little of the wine, and stir it well together; then add more wine, and keep stirring it all the time. Put in half an ounce of Jamaica pepper, six cloves, four shalots peeled, two or three blades of mace, three spoonsful of catchup, a little salt, and a rind of one lemon. Boil them slowly about ten minutes, and then pour it into a bason. When cold, take off the scum very clean, and bottle it up for use.
Hares.
WHEN your hare is cased and properly trussed for dressing, make a stuffing thus: Take a large slice of bread, and crumble it very fine, put to it a quarter of a pound of beef marrow, or suet, the like quantity of butter, the liver boiled and shred fine, a sprig or two of winter savory, a bit of lemon-peel, an anchovy, a little chyan pepper, and half a nutmeg grated. Mix these well together with a glass of red wine and two eggs, put it into the belly of the hare, and sew it up. When you have spitted it and laid it before the fire, put into your dripping pan a quart of milk, and keep basting your hare with it till there is little left. When it is nearly done, dredge it with flour, and baste it with butter till it is properly frothed. If it is a small hare it will take about an hour and a half; and if a large one two hours. When done, put it into your dish, and serve it up with plenty of good rich gravy, and some currant jelly warmed in a cup; or red wine and sugar done to a syrup thus: take a pint of red wine, put it into a quarter of a pound of sugar, set it over a slow fire, and let it simmer for a quarter of an hour; then take it off, and pour it into your sauce boat or bason

Notes

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