Hare, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Cut off the legs and shoulders, and cut out the back bone.
  2. Cut into slices the meat that comes off the sides.
  3. Put all these into a vessel with three quarters of a pint of small beer, the same of water, a large onion stuck with cloves, whole pepper, some salt, and a slice of lemon.
  4. Let this stew gently for an hour closely covered.
  5. Then put a quart of good gravy to it, stewing it gently two hours longer, till tender.
  6. Take out the hare.
  7. Rub half a spoonful of smooth flour in a little gravy.
  8. Put it to the sauce and boil it up.
  9. Add a little cayenne and salt if necessary.
  10. Put in the hare, and, when hot through, serve it up in a terrine stand.
Original Text
Hare, to stew. Cut off the legs and shoulders, and cut out the back bone; cut into slices the meat that comes off the sides: put all these into a vessel with three quarters of a pint of small beer, the same of water, a large onion stuck with cloves, whole pepper, some salt, and a slice of lemon. Let this stew gently for an hour closely covered, and then put a quart of good gravy to it, stewing it gently two hours longer, till tender. Take out the hare, and rub half a spoonful of smooth flour in a little gravy; put it to the sauce and boil it up; add a little cayenne and salt if necessary; put in the hare, and, when hot through, serve it up in a terrine stand.
Notes
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