Hare à la Matanzas

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

Source: Dressed Game and Poultry à la Mode
Time: Cook: 180 min Total: 180 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

Marinade

a hare marinaded in vinegar for a couple of days
four onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
three shalots
a couple of sprigs of parsley ↝ Parsley, raw [Not included in a food category]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Stuffing

the flesh of a chicken ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
three whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
a slice of bacon ↝ Beef, bacon, cooked [Bacon]
pepper, salt, and a bouquet garni ↝ Spices, pepper, black [Spices and Herbs]
pepper, salt, and a bouquet garni ↝ Salt, table, iodized [Spices and Herbs]
pepper, salt, and a bouquet garni

Stewing

slices of bacon all over it ↝ Beef, bacon, cooked [Bacon]
some sliced carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two onions stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint of consommé

Instructions (5)

Paunch, skin, and clean a hare marinaded in vinegar for a couple of days with four onions sliced, three shalots, a couple of sprigs of parsley, pepper and salt.
After two days take the hare out and drain it.
Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bouquet garni.
Now put the hare in a stewpan with slices of bacon all over it, some sliced carrots, two onions stuck with cloves, and half a pint of consommé.
Put some live coals on the lid of the saucepan and let it cook for three hours.

Original Text

Hare à la Matanzas.

Paunch, skin, and clean a hare marinaded in vinegar for a couple of days with four onions sliced, three shalots, a couple of sprigs of parsley, pepper and salt. After two days take the hare out and drain it. Farce it with a stuffing made of the flesh of a chicken, three whole eggs, the liver, and a slice of bacon, all finely chopped, mixed and seasoned with pepper, salt, and a bouquet garni. Now put the hare in a stewpan with slices of bacon all over it, some sliced carrots, two onions stuck with cloves, and half a pint of consommé. Put some live coals on the lid of the saucepan and let it cook for three hours.

Notes

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