Hare Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Instructions (8)
  1. Cut your hare into pieces, and season it well with pepper, salt, nutmeg and mace.
  2. Put the hare into a jug with half a pound of butter, close it up, and set it in a copper of boiling water.
  3. Make a rich forcemeat with a quarter quarter of a pound of scraped bacon, two onions, a glass of red wine, the crumb of a penny loaf, a little winter savoury, the liver cut small, and a little nutmeg.
  4. Season the forcemeat high with pepper and salt; mix it well up with the yolks of three eggs.
  5. Raise the pie, and lay the forcemeat in the bottom of the dish.
  6. Put in the hare, with the gravy that came out of it.
  7. Lay on the lid, and send it to the oven.
  8. An hour and a half will bake it.
Original Text
Hare Pie. CUT your hare into pieces, and season it well with pepper, salt, nutmeg and mace; then put it into a jug with half a pound of butter, close it up, set it in a copper of boiling water, and make a rich forcemeat with a quarter quarter of a pound of scraped bacon, two onions, a glass of red wine, the crumb of a penny loaf, a little winter savoury, the liver cut small, and a little nutmeg. Season it high with pepper and salt; mix it well up with the yolks of three eggs, raise the pie, and lay the forcemeat in the bottom of the dish. Then put in the hare, with the gravy that came out of it; lay on the lid, and send it to the oven. An hour and a half will bake it.
Notes
—