Home › The Principles of Cookery › Gateau of Hare

Gateau of Hare

Take the remains of cold hare. Scrape all the meat from the skin and sinews, and pound it in a mortar, with the liver of the hare, a piece of calf's liver (previously boiled), a slice of lean ham, and a small piece of butter. When well pounded, mix with it half its bulk in crumb of bread, which has been soaked in a little cold stock or hare soup, and a table-spoonful of brandy. Add well-beaten eggs till the mixture is of the consistency of a firm batter, pour it into a well-buttered mould, place two or three slices of fat bacon on the top, tie the whole in a floured cloth, and boil gently for an hour or more, being careful that the water is not sufficiently high in the saucepan to enter the mould. Turn out the gateau, and pour round it a sauce made of good hare stock, highly-seasoned and flavoured with port wine and red currant jelly. The gateau may be baked if preferred. Probable cost, etc., according to the size.