Hare en Daube

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 (10)

a bit of bacon cut into squares ↝ Beef, bacon, cooked [Bacon]
thyme ↝ Thyme, fresh [Spices and Herbs]
bayleaf
spices ↝ Spices, paprika [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
as much garlic as will go on the point of a knife ↝ Garlic, raw [Vegetables and Vegetable Products]
a little bacon rind blanched and cut into the shape of lozenges
a good glass of white wine ↝ Wine, white [Wine]
a little essence of ham

Instructions (5)

Rub into a stewpan a bit of bacon cut into squares.
Put the hare into it, together with thyme, bayleaf, spices, salt, pepper, and as much garlic as will go on the point of a knife.
Add a little bacon rind blanched and cut into the shape of lozenges.
When the whole has a uniform colour, moisten with a good glass of white wine, put on a close lid, and stew for four hours upon hot cinders.
When ready to be served, pour away the lard, the spice, and the fat, and add a little essence of ham, and send to table hot.

Original Text

Hare en Daube.

French Recipe.

The hare must not be too high; cut it into pieces as for jugged hare. Rub into a stewpan a bit of bacon cut into squares; put the hare into it, together with thyme, bayleaf, spices, salt, pepper, and as much garlic as will go on the point of a knife. Add a little bacon rind blanched and cut into the shape of lozenges. When the whole has a uniform colour, moisten with a good glass of white wine, put on a close lid, and stew for four hours upon hot cinders. When ready to be served, pour away the lard, the spice, and the fat, and add a little essence of ham, and send to table hot.

Notes

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