Obs.—These are a delicious accompaniment to poached or fried Eggs: the bacon having been boiled[325-*] first, is tender and mellow. They are an excellent garnish round veal cutlets, or sweet-breads, or calf’s-head hash, or green pease, or beans, &c.
Hashed Venison.—(No. 528.)
If you have enough of its own gravy left, it is preferable to any to warm it up in: if not, take some of the mutton gravy ([No. 347]), or the bones and trimmings of the joint (after you have cut off all the handsome slices you can to make the hash); put these into some water, and stew them gently for an hour; then put some butter into a stew-pan; when melted, put to it as much flour as will dry up the butter, and stir it well together; add to it by degrees the gravy you have been making of the trimmings, and some red currant jelly; give it a boil up; skim it; strain it through a sieve, and it is ready to receive the venison: put it in, and let it just get warm: if you let it boil, it will make the meat hard.
Hashed Hare.—(No. 529.)
Cut up the hare into pieces fit to help at table, and divide the joints of the legs and shoulders, and set them by ready.
Put the trimmings and gravy you have left, with half a pint of water (there should be a pint of liquor), and a table-spoonful of currant jelly, into a clean stew-pan, and let it boil gently for a quarter of an hour: then strain it through a sieve into a basin, and pour it back into the stew-pan; now flour the hare, put it into the gravy, and let it simmer very gently till the hare is warm (about twenty minutes); cut the stuffing into slices, and put it into the hash to get warm, about five minutes before you serve it; divide the head, and lay one half on each side the dish.
For hare soup, see [No. 241], mock hare, [No. 66.*]
Jugged Hare.—(No. 529*.)
Wash it very nicely; cut it up into pieces proper to help at table, and put them into a jugging-pot, or into a stone jar,[325-†] just sufficiently large to hold it well; put in some sweet herbs, a roll or two of rind of a lemon, or a Seville orange, and a fine large onion with five cloves stuck in it,—and if you wish to preserve the flavour of the hare, a quarter of a pint of water; if you are for a ragoût, a quarter of a pint of claret, or port wine, and the juice of a Seville orange, or lemon: tie the jar down closely with a bladder, so that no steam can escape; put a little hay in the bottom of the saucepan, in which place the jar, and pour in water till it reaches within four inches of the top of the jar; let the water boil for about three hours, according to the age and size of the hare (take care it is not over-done, which is the general fault in all made dishes, especially this), keeping it boiling all the time, and fill up the pot as it boils away. When quite tender, strain off the gravy clear from fat; thicken it with flour, and give it a boil up: lay the hare in a soup-dish, and pour the gravy to it.
Obs.—You may make a pudding the same as for roast hare (see [No. 397]), and boil it in a cloth; and when you dish up your hare, cut it in slices, or make forcemeat balls of it, for garnish.