This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Hares are not found in the United States, unless it be in California, but a great many come to our markets both from England and Canada, and their peculiar gamy flavor renders them generally great favorites. They are very fine eating when young, and very bad indeed when old. Examine the ears; if they tear easily, the hare is young and delicate, and if the body is still stiff, it is in good condition; but never buy a limp hare. The ears of a hare are considered a great delicacy; they require scalding and careful cleaning, and must be closely watched for fear they will burn.
Is known as jack-rabbit. It abounds in Colorado and throughout the plains country; is remarkable when dressed for the excess of blood yielded by the meat, and would well fill the requirements for Scotch hare soup on that account.
The chief ingredient of Scotch hare soup is the blood of the animal, which must be properly utilized; therefore let every drop of it be carefully preserved by the cook. A snared hare or a coursed hare is better for soup than one from which the blood has escaped. The hare is cut in joints, steeped in a little cold water to draw the blood; the best pieces of meat saved to boil in the soup, the tones and rough pieces boiled in beef stock with celery, carrot and turnip for 3 hours. Strained, the blood added, and all stirred over the fire till it boils again, then let boil 2 hours more with the pieces of hare in it, and seasonings. Grated potato added for thickening.
The hare is cut up and the blood saved; the pieces fried with liver, onion, carrot and butter; mushrooms, spices, herbs added, and stock, all stewed tender; pieces of hare meat pounded through a seive, mixed with starch and the blood, stirred in the strained stock over the fire till it thickens. Served with forcemeat balls or quenelles.
Jugged hare; the hare boned, the bones and head pounded and stewed in broth and wine, with vegetables; the hare placed in a jar lined with slices of bacon, seasoned, the bone liquor poured in, bacon on top, baked in a slow oven 4 hours; served in the jar.
Another name for jugged hare; stewed hare.
A hare cut in pieces, fried in butter, served in sauce made of the butter with flour, wine and mushrooms.
The fleshy strips from the back fried and dressed in a circle with brown sauce.
Fillets cut in halves, larded and braised; dressed in a crown with brown sauce, bacon cut in dice, young onions, button mushrooms and wine.
"Opinions are divided as to the propriety of roasting a hare; and we must say that a civet de lievre a la Francaise, or even the English jugged hare, are better forms of eating a hare, if it be not true that hares were solely invented to be made into soup, as we have heard Scotchmen say. If, however, you will roast your hare, you should lard him very thickly all over the back and thighs. He should be basted plentifully and continuously with butter, and he should not be overdone".
Potted hare; jugged hare. "In France we have tureen-gltes, made for the purpose; they are very appropriate, the cover representing a hare lying at rest." Boned hare in a suitable tureen or jar packed with bacon-slices, sausage meat, aromatics, wine, and strong broth made from the bones; baked 3 hrs.; served cold in the jar or tureen.