Mrs Beetons Poultry and Game Revisited
Potted Hare
(A Luncheon or Breakfast Dish)
1 Hare
600ml (1 pint) Water
Bacon, a few slices
2 Carrots
2 Onions
2 glasses Sherry
1 Large Bunch Savoury Herbs
4 Cloves
½ tsp Whole Allspice
Salt and Pepper, to taste
Skin, empty and wash the hare.
Cut down the middle and put it into a saucepan, with a few slices of bacon under and over it.
Add the remaining ingredients and stew very gently until the hare is tender and the flesh will separate easily from the bones.
When done, remove the bones and pound the meat, with the bacon, in a mortar, until reduced to a perfectly smooth pastry.
Check the seasoning and if needed, add a little cayenne, salt and ground mace, but be careful that these are well mixed with the other ingredients.
Press the meat into potting pots {ramekins}, pour over clarified butter and keep in a dry place.
The liquor that the hare was stewed in, should be saved for hashes, soups, etc. etc.
Time: About 2½ hours to stew the hare.
Seasonable from September to the end of February.
POTTED HARE
(a Luncheon or Breakfast Dish)
1028. INGREDIENTS - 1 hare, a few slices of bacon, a large bunch of savoury herbs, 4 cloves, 1/2 teaspoonful of whole allspice, 2 carrots, 2 onions, salt and pepper to taste, 1 pint of water, 2 glasses of sherry.
Mode - Skin, empty, and wash the hare; cut it down the middle, and put it into a stewpan, with a few slices of bacon under and over it; add the remaining ingredients, and stew very gently until the hare is tender, and the flesh will separate easily from the bones. When done enough, take it up, remove the bones, and pound the meat, with the bacon, in a mortar, until reduced to a perfectly smooth paste. Should it not be sufficiently seasoned, add a little cayenne, salt, and pounded mace, but be careful that these are well mixed with the other ingredients. Press the meat into potting-pots, pour over clarified butter, and keep in a dry place. The liquor that the hare was stewed in, should be saved for hashes, soups, &c. &c.
Time - About 2-1/2 hours to stew the hare.
Seasonable from September to the end of February.
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