Superior cookery / by Mrs. Black.

  • Black, Mrs. (Margaret)
Date:
[1887]
Catalogue details

Licence: Public Domain Mark

Credit: Superior cookery / by Mrs. Black. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    336. Jugged Hare, op Civet of Hare. 1 Hare. I lb. fat Bacon. IJ teaspoonfulB of flavouring Spices. 6 Shalots. 1 Tomato. 1 deasert-Bpoonful Red Currant Jelly. I lb. rough Puff Paste. Juice of ^ a Lemon. 1 oz. Flour. Salt to taste. Cut the bacon in small neat pieces, and cut the hare into joints, wipe the pieces after washing, as far as necessary- only; fry the bacon lightly and take it out. Then in the bacon fat fry the pieces of hare lightly. Put the hare, the bacon, the shalots left whole, the tomato cut in pieces, the flavouring spices, and a little salt, all in alternate layers, in a jar large enough to hold it all; add the stock, cover with strong paper, put it into a saucepan with water to come up nearly, but not quite, to the top of the jar, and cook till tender, which is from 2| to 3 hours. Make a border on a dish with the pastry, and bake it till ready. Take out the hare on the dish, add the flour to the stock, etc., in the jar, and the lemon juice and the red cur- rant jelly; boil it up, and pour the sauce all over, and serve hot 337. To Improve Meat when Beginning to Spoil. Have water boiling in a saucepan; also have two pieces of burnt wood, that is, charcoal. Put the meat in the boiling water; then put the burnt wood in the fire till it gets quite red, and then drop it into the pot; when the fire is extinguished take off the saucepan ; skim it; remove the meat, and use it.