Hashed Hare

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
Instructions (12)
  1. Cut the cold hare into neat slices.
  2. Put the head, bones, and trimmings into a stewpan, with 3/4 pint of water.
  3. Add the mace, allspice, seasoning, onion, and herbs.
  4. Stew for nearly an hour.
  5. Strain the gravy.
  6. Thicken it with butter and flour.
  7. Add the wine and ketchup.
  8. Lay in the pieces of hare, with any stuffing that may be left.
  9. Let the whole gradually heat by the side of the fire.
  10. When it has simmered for about 5 minutes, serve.
  11. Garnish the dish with sippets of toasted bread.
  12. Send red-currant jelly to table with it.
Original Text
HASHED HARE. 1030. INGREDIENTS.—The remains of cold roast hare, 1 blade of pounded mace, 2 or 3 allspice, pepper and salt to taste, 1 onion, a bunch of savoury herbs, 3 tablespoonfuls of port wine, thickening of butter and flour, 2 tablespoonfuls of mushroom ketchup. Mode.—Cut the cold hare into neat slices, and put the head, bones, and trimmings into a stewpan, with 3/4 pint of water; add the mace, allspice, seasoning, onion, and herbs, and stew for nearly an hour, and strain the gravy; thicken it with butter and flour, add the wine and ketchup, and lay in the pieces of hare, with any stuffing that may be left. Let the whole gradually heat by the side of the fire, and, when it has simmered for about 5 minutes, serve, and garnish the dish with sippets of toasted bread. Send red-currant jelly to table with it. Time.—Rather more than 1 hour. Average cost, exclusive of the cold hare, 6d. Seasonable from September to the end of February.
Notes
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