Filets De Levreau A L'escalope. Collops Of Leveret; See Rabbit Collops - U Gateau - Gateau De Lièvre. Hare Cake

Chop all the Meat of a Hare, and of a Rabbit, half a Leg of Mutton, two pounds of Fillet of Veal or fresh Pork, and two pounds of Beef Suet; season thesc with Pepper and Salt, fine Spices pounded, chopped Parsley, Shallots, a quarter of a pound of Pistachio-nuts peeled, about a pound-of raw Ham cut into dice, half a pound of Truffles or Mushrooms also cut into dice, six Yolks of Eggs, and one glass of good Brandy; garnish a Stew-pan all round with slices of Lard, put all your preparation close into it, and cover it over with slices of Lard also, rather thick; stop the Pan all round with a coarse Paste, and bake it about four hours; let it cool in the same Pan, then turn it over gently; scrape the Lard quite off, or leave a little of it, and garnish it with any sorts of Colours; or to make it more even, and to give it a better form, cover it over with Hog's Lard or Butter, in order to garnish it with different Colours according as your taste shall direct Cotelettes de Levreau. Cutlets of Leveret. Cut the Fillets pretty large; take out as many Ribs as you make Cutlets, and stick one Rib in each; lay them in the Dish you intend for table (if Plate); put a little Broth therein, with all sorts of sweet Herbs, chopped Mushrooms, Pepper, Salt, and a bit of Butter; simmer slowly between two Dishes, turning them two or three times, and reduce the liquid quite: When done, serve with a rich Cullis Sauce; or make a Sauce with the Bones, a little Cullis, and proper seasoning, which will be better.- A roasted Hare, or the remains, may also be done in the same manner, cutting the Meat into Fillets, and making a Sauce with the Bones bruized, a little Broth and Cul2 lis, and relished with one chopped Shallot, a few Ta-ragon Leaves, a little Butter rolled in Flour, and a Lemon Squeeze, or Verjuice.

Lievre En Civet, Hare Stewed

Cut a Hare into pieces, scald it in boiling Water, (you may lard some of the pieces if you please) and put it into a Stew-pan, with a pint of Water; let it simmer some time, and if the Hare is large, add a bottle of red Wine, one or two dozen of small Onions scalded, a few whole Mushrooms, whole Pepper, three Cloves, Salt, a few bits of fresh Ham or Bacon, or of such as have been boiled; let it simmer until the liquid is reduced to half, and then add a good bit of Butter rolled in Flour; make the Sauce pretty thick, and serve with fried Bread round the Dish.

Levreau Au Chevreuil - Leveret, Kid Fashion

Singe a good large Leveret over a Charcoal fire, lard it, and marinate it three or four hours in a warm Marinate made of Water, Vinegar, Butter, Flour, Pepper and Salt, chopped Parsley, Shallots, Thyme, Laurel, Basil, sliced Onions, Lemon-peel, and Cloves; then roast it, baiting with some of the Marinate; sift the Remainder, add a little Cullis, and serve it in a Boat.

Lièvre A La Polonaise - Hare Polish Fashion

Cut the Hare into large pieces, saving the Blood, lard it coarsely, and give it a few turns on the fire, with a bit of Butter rolled in Flour, a Faggot, two Cloves, Thyme, Laurel, half a clove of Gar-lick, Pepper and Salt; then put a pint of red Wine to it, a little Broth, and a spoonful of Vinegar: When it is almost done, add the Blood, and Liver pounded, and boil it together a moment: When ready, add half a spoonful of small Capers whole, with scalded Olives stoned, and serve all together.