Hare, to mince

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 (13)

Hare, to mince
onions ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
apples ↝ Apple, raw [Apples]
a pint of claret
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two or three anchovies
the yolks of twelve eggs boiled hard and shred very small ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sufficient melted butter to make it moist ↝ Butter, stick, unsalted [Dairy and Egg Products]
whites of eggs, cut in half ↝ Egg, white only, raw [Eggs and omelets]
some of the bones ↝ Pork, bones [Pork]

Instructions (6)

Boil the hare with onions, parsley, and apples, till tender.
Shred the hare small.
Put in a pint of claret, a little pepper, salt, and nutmeg, with two or three anchovies, and the yolks of twelve eggs boiled hard and shred very small.
Stir all well together.
In serving up, put sufficient melted butter to make it moist.
Garnish the dish with whites of eggs, cut in half, and some of the bones.

Original Text

Hare, to mince.

Boil the hare with onions, parsley, and apples, till tender; shred it small, and put in a pint of claret, a little pepper, salt, and nutmeg, with two or three anchovies, and the yolks of twelve eggs boiled hard and shred very small; stirring all well together. In serving up, put sufficient melted butter to make it moist. Garnish the dish with whites of eggs, cut in half, and some of the bones.

Notes

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