Hare. Mrs. Carr’s recipe.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (37)
  1. Do not paper the hare.
  2. After skinning, baste it with vinegar for 10 to 15 minutes.
  3. If the fire is bright and clear, a small cupful of vinegar would do.
  4. Then baste continually with dripping, using a ladle.
  5. Neglecting the basting will result in dry and hard hare.
  6. In the game larder, the hare should lie on its side, even before skinning.
  7. If it hangs, it gets dry.
  8. Turn the hare each day to the other side to prevent mould.
  9. If hanging, always hang it up by its forelegs.
  10. Bone the back of the hare for cooking.
  11. Stuff and lard the hare.
Another recipe
  1. Thickly lard the hare with small puddings of bacon.
  2. Baste well first with vinegar, then with butter.
  3. If possible, finish with cream.
  4. Basting should be constant from the beginning.
For Gravy
  1. For roast hare, make a gravy of second stock.
  2. If the hare is boned, break the bones and draw them down in the stock to flavour it.
  1. Blanch the heart and liver with an onion put on in cold water in a covered pan.
  2. Bring to a boil and boil for 10 minutes.
  3. Let it cool.
  4. Melt a piece of butter the size of a hazel nut in a stewpan.
  5. Add a little flour, as for roux, or roll the butter into the flour first.
  6. Mince or pound the blanched liver and heart.
  7. Add the minced/pounded liver and heart to the buttered flour.
  8. Add the prepared and flavoured second stock.
  9. Mix all well.
  10. Let it stand by the fire for 1/2 hour.
  11. Add the gravy from the hare.
  12. Add a squeeze of lemon.
  13. Add a grate of nutmeg.
  14. Add a little pepper.
  15. Add the green of chopped parsley, first well squeezed in a cloth.
  16. Some like to add a little port wine.
  17. Serve this gravy on the dish with the hare.
Note on other game
  1. Grouse and roe deer are done the same way in Germany.
  2. The basting makes the gravy in the dish.
  3. Quadrupeds are larded with lardings small but thickly set.
Original Text
Hare. Mrs. Carr’s recipe. Do not paper it, but, after skinning, baste it first with vinegar for 10 or 15 minutes; a small cupful would do if the fire is bright and clear; then baste it continually with dripping, basting with a ladle. If this be neglected, the hare will prove dry and hard in the eating. In the game larder the hare should lie on its side, even before it is skinned (for if it hangs it gets dry), and be turned each day to the other side or it gets mouldy; but if hanging, it should always be hung up by its forelegs. Bone the back of the hare for cooking, also stuff and lard it. Another recipe says: The hare should be thickly larded with small puddings of bacon, and basted well first with vinegar, then with butter, and if possible finished with cream; but from the first the basting should be constant. For Gravy: For roast hare make a gravy of second stock, and should the hare be boned, break the bones and draw them down in the stock to flavour it. Blanch the heart and liver with an onion put on in cold water in a covered pan. It should not only come to the boil, but boil on for 10 minutes; then let it get cold. Take a stewpan and melt in it a piece of butter the size of a hazel nut, and add a little flour, as for roux, or roll the butter into the flour first. Next mince or pound the already blanched liver and heart, and add them to the buttered flour, and after them add in the prepared and flavoured second stock; mix all well, and let it stand ½ hour by the fire. Then add the gravy from the hare, a squeeze of lemon, a grate of nutmeg, a little pepper, and the green of chopped parsley first well squeezed in a cloth. Some like a little port wine added. Serve this gravy on the dish with the hare. Grouse and roe deer are done the same way in Germany—the basting makes the gravy in the dish. Quadrupeds are larded with lardings small but thickly set.
Notes
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