Terrine of Hare

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

the flesh from a nice hare ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
some stuffing (such as is used for hare)
some fresh sausage meat ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
some sliced bacon ↝ Beef, bacon, cooked [Bacon]
pepper ↝ Spices, pepper, black [Spices and Herbs]
spice ↝ Spices, paprika [Spices and Herbs]
sherry or port wine
some good stock made from the carcase of the hare
a slice of raw fat bacon ↝ Beef, bacon, cooked [Bacon]
a buttered paper ↝ Rice paper [Crackers, excludes saltines]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Cut the flesh from a nice hare, and slice it into neat fillets.
Put a layer of stuffing at the bottom of the terrine, and lay on this thin slices of the bacon, then a layer of hare, and lastly a layer of sausage meat, and repeat these till the terrine is full.
Season each layer with pepper, spice, etc., and sprinkle them with sherry or port wine, and some good stock made from the carcase of the hare.
When full lay a slice of raw fat bacon on the top, cover it with a buttered paper.
Stand the terrine in another pan with boiling water, more than three parts the depth of the terrine, and bake it in a moderate oven for one to one and a half hours, according to the size of the terrine.
When cooked, remove the fat bacon, and let it get perfectly cold, when a layer of butter (melted) should be run over the top.

Original Text · last edited 4 days ago

Terrine of Hare.—Cut the flesh from a nice hare, and slice it into neat fillets; have ready some stuffing (such as is used for hare) and some fresh sausage meat, with some sliced bacon. Put a layer of stuffing at the bottom of the terrine, and lay on this thin slices of the bacon, then a layer of hare, and lastly a layer of sausage meat, and repeat these till the terrine is full, seasoning each layer with pepper, spice, etc., and sprinkling them with sherry or port wine, and some good stock made from the carcase of the hare; when full lay a slice of raw fat bacon on the top, cover it with a buttered paper, and stand the terrine in another pan with boiling water, more than three parts the depth of the terrine, and bake it in a moderate oven for one to one and a half hours, according to the size of the terrine. When cooked, remove the fat bacon, and let it get perfectly cold, when a layer of butter (melted) should be run over the top.
This will serve as a guide for all sorts of terrines. Fish is particularly good this way, if a nice fish farce is made of common fish and prawns, fillets of lobster or salmon, oysters, etc., are used as the filling.

Notes

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