Home › Entrées › Bread-crumbs (Cut the meat out of the back)

Bread-crumbs (Cut the meat out of the back)

Cut the meat out of the back of a hare on each side of the bone, cut this into neat fillets about an eighth of an inch thick, smooth them out with a wet knife, and trim them neatly. Put the butter, herbs, parsley, mushrooms, red currant jelly, chutney, salt, cayenne and lemon-juice into a saucepan, and cook a little; lay the fillets in this mixture to get nicely seasoned, cover each fillet with a small piece of pig's caul, egg and bread-crumb, and fry in boiling fat for seven or eight minutes; dish up on a border of hare farce, fill in the centre with strips of tomatoes and mushrooms. Make a sauce as follows :- Ingredients.

Two ounces of trimmings of the Hare.

One ounce of Glaze.

Two ounces of Butter.

One ounce of Flour.

One pint of Stock.

One gill of Claret or Port.