POTTED HARE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 150 min Total: 150 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
For the potted hare
For seasoning if needed
For finishing
Instructions (13)
  1. Skin, empty, and wash the hare.
  2. Cut it down the middle.
  3. Put it into a stewpan, with a few slices of bacon under and over it.
  4. Add the remaining ingredients (savoury herbs, cloves, allspice, carrots, onions, salt, pepper, water, sherry).
  5. Stew very gently until the hare is tender, and the flesh will separate easily from the bones.
  6. When done enough, take it up.
  7. Remove the bones.
  8. Pound the meat, with the bacon, in a mortar, until reduced to a perfectly smooth paste.
  9. Should it not be sufficiently seasoned, add a little cayenne, salt, and pounded mace, but be careful that these are well mixed with the other ingredients.
  10. Press the meat into potting-pots.
  11. Pour over clarified butter.
  12. Keep in a dry place.
  13. Save the liquor that the hare was stewed in for hashes, soups, &c.
Original Text
POTTED HARE (a Luncheon or Breakfast Dish). 1028. INGREDIENTS.—1 hare, a few slices of bacon, a large bunch of savoury herbs, 4 cloves, 1/2 teaspoonful of whole allspice, 2 carrots, 2 onions, salt and pepper to taste, 1 pint of water, 2 glasses of sherry. Mode.—Skin, empty, and wash the hare; cut it down the middle, and put it into a stewpan, with a few slices of bacon under and over it; add the remaining ingredients, and stew very gently until the hare is tender, and the flesh will separate easily from the bones. When done enough, take it up, remove the bones, and pound the meat, with the bacon, in a mortar, until reduced to a perfectly smooth paste. Should it not be sufficiently seasoned, add a little cayenne, salt, and pounded mace, but be careful that these are well mixed with the other ingredients. Press the meat into potting-pots, pour over clarified butter, and keep in a dry place. The liquor that the hare was stewed in, should be saved for hashes, soups, &c. &c. Time.—About 21/2 hours to stew the hare. Seasonable from September to the end of February.
Notes
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