![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
74
![\"\"](\"/static/img/badges/r1.png\")
🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 1028 this week, and I must say, the past is sometimes closer than we think. I found the process of stewing a hare to be a delightful journey back in time, with the aroma of savoury herbs and sherry filling my kitchen. The most surprising detail was the potting stage — pounding the meat and bacon into a smooth paste. It was like making a giant pâté, and I must admit, it felt rather satisfying to get medieval with my mortar and pestle. This recipe is a gem for the patient, adventurous weeknight cook looking to try something truly old-school. The result is a rich, intense hare pâté that's perfect for a fancy picnic or a sophisticated snack. I spread mine on some crusty bread, and it was a delightful blend of gamey hare and savoury bacon, with a hint of sweet sherry. If you can get your hands on a hare (or even a rabbit, in a pinch), give this one a go. Just be prepared to spend a good chunk of your evening stewing and pounding — it's a labour of love, but worth every minute.
