Home › The Principles of Cookery › HARE, BARON OF (a German recipe)

HARE, BARON OF (a German recipe)

In Germany a hare is frequently made up into two dishes, and may be served at different times, which, when the family is small, is often a convenience. The baron, which consists of the back and thighs, is the superior dish, and it is this to which the present recipe refers. Directions for cooking the inferior parts will be given in a succeeding paragraph (see HARE PEPPER). Divide the hare into two parts, cutting close to the shoulder-blades. Leave the kidneys in the loins, and remove the thin skin from the back. Rub the hare over with moist sugar, and leave it for three or four hours, then put it into a deep dish with a finely-minced onion, a bay-leaf, a dozen juniper berries, and a quarter of a pint of vinegar. Let it remain in this marinade for two days, turning and basting it frequently. Drain it and lard it in neat rows with thin strips of bacon. Put it down before a clear fire until it is nicely browned, then put it into a stewpan with the marinade, a tea-spoonful of salt, half a tea-spoonful of pepper, and the contents of the dripping-pan taken from under it. Cover the saucepan closely, and let the meat steam until tender, basting frequently during the process. Put the hare into a hot dish, squeeze the juice of a lemon over it, and send the sauce in which it was stewed to table in a tureen, after having strained and thickened it, and added a large table-spoonful of red currant jelly and a wine-glassful of claret. Time, three-quarters of an hour to roast, three-quarters of an hour to steam. Sufficient for four or five persons. Probable cost of hare, 3s. 6d. to 6s.