Hare, to roast

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 13 days ago
Not a recipe: No

Ingredients (26)

For the stuffing

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
grate bread into it ↝ Bread, vegetable [Yeast breads]
a little winter savory ↝ Winter squash, raw [Other red and orange vegetables]
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
half of the hare’s liver, shred ↝ Chicken, liver, all classes, raw [Poultry Products]
beat an egg, yolk and white together ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a spoonful of flour if you think it too light ↝ Flour, 00 [Cereal Grains and Pasta]

For basting

Have a quart of cream to baste it with ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For the sauce

some of the best of the cream out of the dripping-pan
melted a little thick butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little of the pudding out of the hare’s belly, as much as will make it thick

For the second recipe

Lard the hare well with bacon ↝ Beef, bacon, cooked [Bacon]
make a pudding of grated bread ↝ Bread, vegetable [Yeast breads]
chop small the heart and liver, parboiled ↝ Chicken, heart, all classes, raw [Poultry Products]
beef-suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
the marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
mix some eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
spice ↝ Spices, paprika [Spices and Herbs]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
serve it up with butter, drawn with cream, gravy, or claret ↝ Butter, stick, unsalted [Dairy and Egg Products]
serve it up with butter, drawn with cream, gravy, or claret ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
serve it up with butter, drawn with cream, gravy, or claret ↝ Gravy, NFS [Dips, gravies, other sauces]
serve it up with butter, drawn with cream, gravy, or claret

Instructions (7)

Take half a pint of cream, grate bread into it; a little winter savory, thyme, and parsley; shred these very fine; half a nutmeg grated, and half of the hare’s liver, shred; beat an egg, yolk and white together, and mix it in with it, and half a spoonful of flour if you think it too light.
Put it into the hare and sew it up.
Have a quart of cream to baste it with.
When the hare is roasted, take some of the best of the cream out of the dripping-pan, and make it fine and smooth by beating it with a spoon.
Have ready melted a little thick butter, and mix it with the cream, and a little of the pudding out of the hare’s belly, as much as will make it thick.

Another way

Lard the hare well with bacon; make a pudding of grated bread, and chop small the heart and liver, parboiled, with beef-suet and sweet-herbs.
With the marrow mix some eggs, spice, and cream; then sew it in the belly of the hare; roast, and serve it up with butter, drawn with cream, gravy, or claret.

Original Text

Hare, to roast.

Take half a pint of cream, grate bread into it; a little winter savory, thyme, and parsley; shred these very fine; half a nutmeg grated, and half of the hare’s liver, shred; beat an egg, yolk and white together, and mix it in with it, and half a spoonful of flour if you think it too light. Put it into the hare and sew it up. Have a quart of cream to baste it with. When the hare is roasted, take some of the best of the cream out of the dripping-pan, and make it fine and smooth by beating it with a spoon. Have ready melted a little thick butter, and mix it with the cream, and a little of the pudding out of the hare’s belly, as much as will make it thick.

Another way.

Lard the hare well with bacon; make a pudding of grated bread, and chop small the heart and liver, parboiled, with beef-suet and sweet-herbs. With the marrow mix some eggs, spice, and cream; then sew it in the belly of the hare; roast, and serve it up with butter, drawn with cream, gravy, or claret.

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Notes

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