Hare à la Mode

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)

hare
fine fillets of bacon ↝ Beef, bacon, cooked [Bacon]
slices of salt pork ↝ Pork, cured, salt pork, raw [Pork Products]
chopped bacon ↝ Beef, bacon, cooked [Bacon]
salt ↝ Salt, table, iodized [Spices and Herbs]
mixed spice ↝ Spices, poppy seed [Spices and Herbs]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of port wine
buttered paper ↝ Rice paper [Crackers, excludes saltines]
the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]

Instructions (5)

Skin the hare and cut it up into joints and lard with fine fillets of bacon.
Place in an earthenware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, a piece of butter, and half a pint of port wine.
Lay two or three sheets of buttered paper over it.
Fix on the lid tightly and simmer over a slow fire.
When nearly done, stir in the blood, boil up and serve.

Original Text

Hare à la Mode.

Skin the hare and cut it up in into joints and lard with fine fillets of bacon; place in an earthenware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, a piece of butter, and half a pint of port wine; lay two or three sheets of buttered paper over it; fix on the lid tightly and simmer over a slow fire. When nearly done, stir in the blood, boil up and serve.

[Pg 26]

Notes

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