To Cook Hare

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

stuffing

quarter of a pound of beef suet, chopped finely ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two ounces of uncooked ham ↝ Ham [Cold cuts and cured meats]
a teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
two teaspoonfuls of dried mixed savoury herbs
a quarter of the rind of a lemon, chopped very fine ↝ Lemon, raw [Citrus fruits]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
five ounces of breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for basting

plenty of dripping melted in the dripping pan
good milk ↝ Milk, NFS [Milk, reduced fat]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for gravy

some flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a glass of port wine

to serve with

currant jelly ↝ Currants, dried [Dried fruits]

Instructions (5)

Prepare a stuffing of quarter of a pound of beef suet, chopped finely, two ounces of uncooked ham, a teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed savoury herbs; add to this a quarter of the rind of a lemon, chopped very fine, a dust of cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs.
Pound this in the mortar.
The liver may be minced and pounded in with these ingredients if fresh.
Place the stuffing in the hare, and place at a distance from the fire; have plenty of dripping melted in the dripping pan, and basting should go on and be continued from the very first.
Then as the hare is getting on, baste with good milk, and then baste well with butter; put the hare near the fire so as to froth the butter, and at the same time dredge the hare with some flour, so as to get a good brown colour, and serve good rich gravy round it with half a glass of port wine in a tureen, and currant jelly should be handed with it.

Original Text

To Cook Hare.

The great object in cooking a hare is to keep it as moist as possible, and therefore the hare must not be put too close to the fire in the first stage of roasting. Prepare a stuffing of quarter of a pound of beef suet, chopped finely, two ounces of uncooked ham, a teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed savoury herbs;[Pg 23] add to this a quarter of the rind of a lemon, chopped very fine, a dust of cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs. Pound this in the mortar. The liver may be minced and pounded in with these ingredients if fresh. Place the stuffing in the hare, and place at a distance from the fire; have plenty of dripping melted in the dripping pan, and basting should go on and be continued from the very first. Then as the hare is getting on, baste with good milk, and then baste well with butter; put the hare near the fire so as to froth the butter, and at the same time dredge the hare with some flour, so as to get a good brown colour, and serve good rich gravy round it with half a glass of port wine in a tureen, and currant jelly should be handed with it.

Notes

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