Hare Stew

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 120 min
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Wash the hare nicely, cut it up into joints (not too large), and flour and brown them.
  2. Put the pieces into a stewpan with the herbs, onions, cloves, allspice, pepper, and lemon-peel.
  3. Cover with hot water.
  4. When it boils, carefully remove all the scum, and let it simmer gently till tender, which will be in about 1-3/4 hour, or longer, should the hare be very old.
  5. Take out the pieces of hare.
  6. Thicken the gravy with flour and butter.
  7. Add the ketchup and port wine.
  8. Let it boil for about 10 minutes.
  9. Strain the gravy through a sieve over the hare, and serve.
  10. Add a few fried forcemeat balls at the moment of serving, or instead of frying them, they may be stewed in the gravy, about 10 minutes before the hare is wanted for table.
  11. Serve red-currant jelly with it.
Original Text
II. (A Quicker and more Economical Way.) 1032. INGREDIENTS.—1 hare, a bunch of sweet herbs, 2 onions, each stuck with 3 cloves, 6 whole allspice, 1/2 teaspoonful of black pepper, a strip of lemon-peel, thickening of butter and flour, 2 tablespoonfuls of mushroom ketchup, 1/4 pint of port wine. Mode.—Wash the hare nicely, cut it up into joints (not too large), and flour and brown them as in the preceding recipe; then put them into a stewpan with the herbs, onions, cloves, allspice, pepper, and lemon-peel; cover with hot water, and when it boils, carefully remove all the scum, and let it simmer gently till tender, which will be in about 1-3/4 hour, or longer, should the hare be very old. Take out the pieces of hare, thicken the gravy with flour and butter, add the ketchup and port wine, let it boil for about 10 minutes, strain it through a sieve over the hare, and serve. A few fried forcemeat balls should be added at the moment of serving, or instead of frying them, they may be stewed in the gravy, about 10 minutes before the hare is wanted for table. Do not omit to serve red-currant jelly with it. Time.—Altogether 2 hours. Average cost, 5s. 6d. Sufficient for 7 or 8 persons. Seasonable from September to the end of February. Note.—Should there be any left, rewarm it the next day by putting the hare, &c. into a covered jar, and placing this jar in a saucepan of boiling water: this method prevents a great deal of waste.
Notes
—