To florendine a Hare

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (8)
  1. Take a grown hare, and let her hang up four or five days, then case her, and leave on the ears, and take out all the bones except the head, which must be left on whole.
  2. Lay your hare flat on the table, and lay over the inside a forcemeat, and then roll it up to the head, skewer it with the head and ears leaning back, tie it with pack-thread, as you would a collar of veal.
  3. Wrap it in a cloth, and boil it an hour and a half in a saucepan, with a cover on it, with two quarts of water.
  4. When your liquor is reduced to one quart put in a pint of red wine, a spoonful of lemon pickle, and one of catchup, the same of browning, and stew it till it is reduced to a pint.
  5. Thicken it with butter rolled in flour.
  6. Lay round your hare a few morels, and four slices of forcemeat, boiled in a caul of a leg of veal.
  7. When you dish it up, draw the jaw-bones, and stuck them in the eyes for horns, let the ears lie back on the roll, and stuck a sprig of myrtle in the mouth.
  8. Strain over your sauce, and serve it up: garnish with barberries and parsley.
Original Text
To florendine a HARE. TAKE a grown hare, and let her hang up four or five days, then caſe her, and leave on the ears, and take out all the bones except the head, which muſt be left on whole, lay your hare flat on the table, and lay over the inſide a forcemeat, and then roll it up to the head, ſkewer it with the head and ears leaning back, tie it with pack- thread, as you would a collar of veal, wrap it in a cloth, and boil it an hour and a half in a ſauce- pan, with a cover on it, with two quarts of water; when your liquor is reduced to one quart put in a pint of red wine, a ſpoonful of lemon pickle, and one of catchup, the ſame of brown- ing, and ſtew it till it is reduced to a pint, thicken it with butter rolled in flour, lay round your hare a few morels, and four ſlices of forcemeat, boiled in a caul of a leg of veal: when you dish it up, draw the jaw-bones, and ſtuck them in the eyes for horns, let the ears lie back on the roll, and ſtuck a ſprig of myrtle in the mouth, ſtrain over your ſauce, and ſerve it up: garniſh with barberries and parſley.—Forcemeat for the hare:
Notes
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