Hare Fillets

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 (15)

the fillets of 2 hares
raw vegetables (all as for soup) ↝ Raw vegetable, NFS [Other vegetables and combinations]
a tea-cupful of stock
2 ozs. of minced ham or bacon ↝ Ham [Cold cuts and cured meats]
a few pepper-corns ↝ Corn, raw [Corn]
3 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

For the Sauce

1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
mushroom if possible ↝ Mushrooms, raw [Other vegetables and combinations]
a tiny bit of raw ham or bacon ↝ Ham [Cold cuts and cured meats]
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 pt. of first stock
a dessertspoonful of glaze ↝ Carrots, glazed, cooked [Carrots]
the same of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
any fresh blood of hares strained in

Instructions (7)

Fillet the hares, beat the fillets gently and lard them.
Put them into a braising pan with raw vegetables (all as for soup), a tea-cupful of stock, 2 ozs. of minced ham or bacon, a few pepper-corns and 3 cloves.
Put on the lid and let it come to the boil first, then simmer gently 2 hours.

For the Sauce

Fry these over a quick fire till gold coloured, then scatter over all a dessertspoonful of flour, and next add 1 pt. of first stock, and stir all well together.
Cook 1/2 hour stirring now and again.
Add a dessertspoonful of glaze and the same of red currant jelly, and any fresh blood of hares strained in.
Cook 1/2 hour, season and serve.

Original Text

Hare Fillets.
You will want the fillets of 2 hares for a dish.
Fillet the hares, beat the fillets gently and lard them. Put them into a braising pan with raw vegetables (all as for soup), a tea-cupful of stock, 2 ozs. of minced ham or bacon, a few pepper-corns and 3 cloves. Put on the lid and let it come to the boil first, then simmer gently 2 hours.
For the Sauce: 1 oz. of butter, a sliced onion, mushroom if possible, and a tiny bit of raw ham or bacon.
Fry these over a quick fire till gold coloured, then scatter over all a dessertspoonful of flour, and next add 1 pt. of first stock, and stir all well together. Cook ½ hour stirring now and again. Add a dessertspoonful of glaze and the same of red currant jelly, and any fresh blood of hares strained in. Cook ½ hour, season and serve.

Notes

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