Hare, to dress

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 12 days ago
Not a recipe
No
Ingredients (15)
Stuffing and braising
Topping
Gravy thickening
Instructions (7)
  1. Stuff and lard the hare, trussing it as for roasting.
  2. Put it into a fish-kettle, with two quarts of strong beef gravy, one of red wine, a bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, and a nutmeg.
  3. Cover it up close, and let it simmer over a slow fire till three parts done.
  4. Take it up, put it into a dish, and strew over it crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, and half a nutmeg.
  5. Set it before the fire, and baste it till it is of a fine light brown.
  6. While it is doing, skim the gravy, thicken it with the yolk of an egg and a piece of butter rolled in flour.
  7. When done, put it in a dish, and the rest in a boat or terrine.
Original Text
Hare, to dress. Stuff and lard the hare, trussing it as for roasting: put it into a fish-kettle, with two quarts of strong beef gravy, one of red wine, a bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, and a nutmeg. Cover it up close, and let it simmer over a slow fire till three parts done. Take it up, put it into a dish, and strew over it crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, and half a nutmeg. Set it before the fire, and baste it till it is of a fine light brown; and, while it is doing, skim the gravy, thicken it with the yolk of an egg and a piece of butter rolled in flour, and, when done, put it in a dish, and the rest in a boat or terrine.
Notes
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